Index

@RISK 120, 121–4 bacteria abnormal 283–4 ADMI turbidimetric test 220 Accelase 424 adsorption 374 acceleration of ripening 419–47 adulteration see authenticity testing adjunct cultures 431–3 AEDA technique 142–3 elevated temperature 421–2 affinity chromatography 374 EMCs as flavouring 437–40 aflatoxins 293, 294–9, 300 exogenous enzymes or attenuated aflatoxin B1 294–5 starters 422–31 aflatoxin M1 293, 295–9, 300 future trends 440–1 agglomeration 341–4, 345, 351–3 genetic modification of starter bacteria aggregation 188 433–4 albumins 19 high pressure 322–4, 434–6 see also -lactalbumin acetaldehyde 142, 144, 503 alcohols 494, 496, 497 acetate 461 aldehydes 132, 140, 494, 496, 497, 502 acetic acid 10 alkaline phosphatase (AP) 86, 115–16, acid- 470, 471, 472, 473, 122, 315 475, 489 safety of milk 293, 301–2 cultures for 484–7 test for pasteurisation 110 surface microflora 476, 477 1-acid glycoprotein 26, 32 acid phosphatase 33 -keto acids 496, 497, 501–3 acidification 188 -lactalbumin ( -La) 19, 20, 21, 22, 367 acidity/pH 143, 317–18, 398–9 effects of high pressure 312–13, 317 Actimel 235 separation 379–81 added-value products 233 yoghurt 163–4 adhesion Amadori compounds 301, 305–6 prevention of adhesion of pathogens amino acid catabolic enzymes 434 247–8 amino acids 384, 421 of probiotics to epithelial cell lines degradation of proteins 132–3 249–50 flavour formation in cheese 492–511 adjunct cultures see non-starter lactic acid biosynthesis and requirements 495–6 Index 533

branched-chain and aromatic amino bacteria acid conversion 501–3 carbon dioxide see carbon dioxide catabolism 496–9 classification of smear bacteria 478–80 conversion 493–6, 503–4 effects of high processing 314–15 methionine catabolism 499–501 heat-resistant 192–3, 195–7 improving nutritional quality of milk lactic acid see lactic acid bacteria 518 NSLAB see non-starter lactic acid aminotransferases 501–2 bacteria anaerobes 397 and shelf-life of milk 190–3 Analytica software 124 spore-forming see spores/spore-forming angiogenins 26, 31 bacteria angiotensin converting enzyme (ACE) see also microorganisms inhibitors 239 bacteriocin–producing starters 430–1 antibacterial agents 34 bacteriocins 92, 315, 325, 430–1, 458–9 animal studies 251–2 bactofuges 196 antibiotics 458 Basic Plus 241 anti-oxidants 346 Benecol 240 apparent firmness modulus 171 benzaldehyde 498, 502 apple cider 125 BEST-NMR 285 arginine 503 -lactoglobulin ( -Lg) 19, 20, 21, 22, aromatic amino acids (ArAAs) 501–3 349, 367 Arrhenius model 105, 109 high pressure 312–13, 317 Arthrobacter nicotianae 479–80, 480, polymorphism 48, 49, 50 481, 483, 488–9 separation 379–81 aseptic homogenisation 161–3 yoghurt 163–4 aseptic packaging 100 2-microglobulin (lactollin) 26, 28 aseptic processing see UHT (ultra-high beta Poisson distribution model for temperature) sterilisation dose-response 120 at-line measurement 263–5, 274–5, 276 Bifidobacterium 158, 234, 246 atomisation systems 339 Bigelow model 108–9 attenuated starters 426–8 bioactive peptides 34–5, 230, 231, 243, authenticity testing 208–28 384, 385–6 alteration of casein/ protein ratio biochemical processes 185, 397–9, 462 219–20 biodiversity 504–5 foreign fats 210–13 biofilms 74, 454–5 geographical origin 221–2 biofouling 349–50 issues 209–10 biosensors 278–9, 285, 286, 287, 293, measuring heat load 220–1 298, 299 milk of different species 214–18 lipid-based 295–6, 297 watering of milk 218–19 biphasic survival curves 106, 107 autolysis 428–31 black box models 347–8, 354, 355 automatic systems 78 blood pressure, lowering 239 automatic suppression 359, 360 body’s defence mechanisms 247–9 auto-oxidation 131, 132 bovine serum albumin (BSA) 19, 26, 27, 317 B* value 97 bradykinin 31, 32 Bacillus 87, 192, 195–7 branched-chain amino acids (BrAAs) cereus 70, 77, 87 501–3 carbon dioxide and 392, 393, 394, breed 45–51, 516–17, 522 408, 409 Brevibacterium linens 323–4, 475, 476, licheniformis 392 478, 480, 481 sporothermodurans 71–2, 99 brine microflora 487–8, 488 stearothermophilus 69, 70, 98 brining time 321, 322 subtilis 407–8, 408–9 bulk density 341–4 534 Index

Burling process 382 casokinins 239 butanoic acid 12 catalase (CA) 115, 116 190, 200–1, 231 cell line studies 249–50 hardness 13 centrifugation 173–4, 368 231 ceruloplasmin (ferroxidase) 26, 28 (off)-flavour 145–7 CHARM analysis 134 butyric acid 213 Chaumes cheese 470, 471, 476 Butyrivibrio fibrisolvens 13 Cheddar cheese 320, 422 NSLAB 452, 453, 455, 456–7, 457–60, C* value 97 461–2 caking 8 pressure-treated 322–3, 324 calcium 45, 187, 188, 230–1, 239, 241 shelf-life 204–5 calcium citrate 204 cheese 11, 50, 232 calcium phosphate 37 acceleration of ripening see colloidal 23, 24, 25, 36, 37, 157 acceleration of cheese ripening calcium sequestrants 439 aged and carbon dioxide 404–6 Calpis Amiel drink 239 control of stability 204–5 Camembert cheese 323 effect of high pressure on cheese- Cameros cheese 405–6 making properties of milk 319–20 Candida krusei 477, 485 flavour formation 429–511 Canola 55 functional 235, 240 capillary electrophoresis 215–16, 286, HP treatment 321–4, 325 287 microflora 449 capillary fat 345 NSLAB and quality 448–69 capillary zone electrophoresis (CZE) on-line measurements 267–9 215–16 ripening 419, 420–1 carbolic acids 502 smear cheeses see smear-ripened carbon dioxide 391–415, 461 cheeses effects on bacterial growth 391–6 CHEMFETs 286, 287 effects on product quality chemical markers 301 399–406 chemical parameters 269–79, 283 effects on microorganisms during chemical processes 185 thermal heating milk 82–3, 84 processing 406–9 principal reactions of milk 186–90 effects on quality 396–9 quality of powdered dairy products inhibitory mechanisms 394–6 345–6 carbon monoxide detection systems chemical sensors 278–9 360–1, 362 chemometrics 210 carbonated milk-based beverages 402 chlorophyll 294 cardiovascular health 238–41 cholesterol 239–40 carotenoids 18 chromatography 371–4 casein number 44 see also under individual techniques caseinomacropeptide (CMP) 35, 219–20, churning 189–90 319 chymosin 188, 204, 319, 421, 423 caseinophosphopeptides (CPPs) 241 citrate 420 caseins 18–22, 50, 58, 229–30, 516 clarifiers 196 alteration of casein/whey protein ratio cleaning in place (CIP) 74 219–20 monitoring 74, 280–3 bovine, and sheep 157 Clostridium 87, 393–4 composition and principal reactions of botulinum 93, 394 milk 186–8 sporogenes 402 detecting milk of different species tyrobutyricum 69, 70 214–15 CoAguLite sensor 269 micelles 22–6, 157, 187, 316–17 cobalamin 26, 30–1 Index 535 coliforms 397 defence mechanisms, body’s 247–9 colloidal calcium phosphate (CCP) 23, defence proteins 381–4 24, 25, 36, 37, 157 defined surface cultures 481–8 colonisation resistance 247–8, 251–2 demineralized whey powder (DWP) 9 colorimetric assay 200 dendritic cells 248, 250–1 26–7, 55–6, 383 derivative spectroscopy 219 colour 406 diacetyl 142, 461 commensal bacteria 247–9 diacylglycerol acyl transferase (DGAT) component approach process for EMCs 49 439 diafiltration (DF) 370, 375, 377 composition of milk see milk diet, cow’s 44, 52–5, 57–8, 60, 517–18, composition 520–6 computational fluid dynamics (CFD) dietary supplements 54–5, 520–6 351–3 diffusing wave spectroscopy (DWS) concave survival curves 106, 107, 108 267–9 concentrate-fed cows 52 diffusion assay 199–200 concentrate supplementation 520–2 digestive juices 247 concentrated milk 399 dioxygen 139, 141 sterile 202–3 direct compression 311 concentration measurement, in-line 278–9 direct heating 138 conductance techniques 279, 400 direct UHT process 96–7, 98 conjugated linoleic acid (CLA) 13–14, dissolution fat 345 45, 53–4, 54–5, 243, 526 dissolved carbon dioxide see carbon continuous processing 311 dioxide cooked flavour 92, 138, 139–40 DNA-based testing 216–18 coronary heart disease (CHD) 238–9 docosahexaenoic acid (DHA) 524 Corynebacterium 475, 476, 479, 488 dose-response assessment 118, 119–20 casei 480, 481 dried products see powdered dairy coryneform bacteria 192, 473–4, 478 products cottage cheese 197–8, 401–2 drinking yoghurt 158, 160, 403–4 cow’s diet see diet, cow’s dry matter enrichment 160–1, 162 CR-213 432 dry salting 472 drying 201, 333, 337–40, 347 in-can sterilised cream 202 safety in drying installations 359–62 pasteurised 194–7 spray drying see spray drying UHT cream 203 dual-binding model 24, 25 cream liqueurs 203–4 dynamic high pressure (DHP) 315 creaming 16–17, 190, 203 cryoglobulins 16 economic adulteration 208 crystallisation 368–9 eicosapentaenoic acid (EPA) 524 lactose 8–9, 377–8 electrochemical flow injection monitoring cumulative distribution function 108, 109 295–6, 297 curd fines 267–8 electrochemical immunosensors 298–9, curd firmness 319, 435 300 curd washing step 423 electro-membrane filtration (EMF) 386–7 cutting time 267–9 electronic nose (e-nose) 284, 286 cystathionine lyases 500–1 electronic tongue 284, 286 electrophoresis 214–16 D–value 83, 84, 105, 106 empirical methods 171–4 daily dose 235 emulsifying agents 439 Debaryomyces hansenii 478, 480, 481, endo- -N-acetylmuramidase (AcmA) 428, 487–8, 488 429 decimal reduction time (D–value) 83, 84, energy intake 517 105, 106 Enterobacter sakazakii 115, 116, 117, 536 Index

122–3 cow diet see diet, cow’s Enterobacteriaceae 191 GHP 73, 77–8 Enterococcus 448–9, 451, 453, 455, improving nutritional quality of milk 456–7, 460–1, 462 515–31 faecalis 392 plane of nutrition 57–8 faecium 116 seasonal effects 56–7 ENZOBACT 427 sustainability 60–1 enzyme-deficiency syndromes 10 see also milking enzyme immunoassay (EIA) 217–18, fast gas chromatography 286, 287 296–8 FAST method 306 enzyme-modified cheeses (EMCs) fat standardisation 267 437–40 fats enzymes 26, 33–4, 87, 193–4 detecting and quantifying foreign fats activity and bacteria in milk 190–3 210–13 effect of high pressure 315–16 milk fat see milk fat effects of carbon dioxide 394 fatty acids (FA) 144, 145, 211, 494, 515, exogenous and acceleration of cheese 519 ripening 422–31 altering milk fatty acid composition extracellular 198–200, 495 522–6 heat inactivation 83, 84 auto-oxidation of unsaturated 131, 132 heat-resistant 198–200 free 193, 420 hydrolysis of proteins 312–13, 384, profile in milk fat 12–13 385–6 PUFAs 12, 13, 53, 240–1, 515–16, 524 modelling effectiveness of feathering 203 pasteurisation 115–17 feed-related off-flavours 141 off–flavours caused by enzymatic fermentation 155–6, 197 reactions 141 in-situ monitoring 274 epithelium, intestinal 248, 249–50 fermented products 155–6, 231–3, 492 equipment design 73–4 cheese see cheese Escherichia coli (E. coli) 191, 392, 406 consumption 156 esters 420, 494, 498 lactose in 11 ethanol 10 yoghurt see yoghurt European Functional Food Science Fermi equation 107–8 Programme 233 ferroxidase (ceruloplasmin) 26, 28 European Union Common Agricultural Festivo cheese 239 Policy 208 fibre concentrate supplements 522 evaporation 333, 334–7, 347, 368 fibre optic biosensors 286, 287 Evolus drink 239 fire prevention 359–62 expanded-bed chromatography 372–3 fixed-bed chromatography 372 explosion prevention 359–62 flash cooling 98 Explosion Protection Document 362 flash evaporation 368 exposure assessment 118, 119–20 FlavorAge 424 extended shelf-life milks 92 Flavour Control CR cultures 428 extracellular polysaccharides (EPS) 158, flavour 130–54 164–5 chemical pathways for generating 130–3 F0 value 93, 95, 97 formation in cheese 492–511 facultatively heterofermentative raw and heat-treated milk 134–42 lactobacilli (FHL) 450 yoghurt and buttermilk 142–7 faecal contamination 293, 294 flavour enhancers 440 faecal group D streptococci 451 flow curves 169–71 falling-film evaporators 334–7 flow injection analysis (FIA) 275–8 farming 42–67 flow method for lactulose 303, 304 breed, genetics and milk quality 45–51 flow-sheeting 352, 353 Index 537 flow-through enzyme immunoassay monitoring acid–induced gelation of 296–8 milk 267–9 flowability 344 gene expression 396 fluid bed dryers 339, 340 general well-being 234–8 fluorimetric methods 302, 306 genetic modification folate-binding protein (FBP) 26, 30 of cows and raw milk quality 59–60 Food MicroModel 119–20, 124 crop plants 60 food processing equipment 73–4 starter bacteria 433–4 foodborne diseases 68, 70 genetic polymorphisms 46–9 forage, type of 517–18 genetic variations 44, 45–51 forced agglomeration 343 genomics 255, 505 fortification 160–1, 162 geographical origin 221–2 force-penetration curves 171–2 Geotrichum candidum 478, 483 FOSS standardisation control system globulins 19 271–4 see also -lactoglobulin fouling 50–1, 74–6, 398–9 gluco--lactone (GDL) 321 modelling 349, 350 glucose 278–9, 303 monitoring 280–3 glucose–galactose syrups 10 fractional crystallisation 14 glucose–6–phosphate dehydrogenase free fat 15, 344–5 (G6PDH) 429 free fatty acids (FFAs) 193, 420 -glutamyl transpeptidase (TP) 115, 116 free SH groups 139, 140, 346 glycated proteins 305–6 freeze-drying 382 glycolysis 493 freezing point test 218–19 glycomacropeptide (GMP) 367 freezing and thawing 324, 427 glycoproteins 26, 32 Friesian cows 45–6, 49, 50 goat’s milk cheese 320, 322, 324 frozen yoghurt 158, 160 Gompertz function 108, 119 fructooligosaccharides 237 good hygienic practice (GHP) 68–80 -L-fucosidase (FC) 115, 116, 122 end-products 76–7, 78 full cream 202–3 farm 73, 77–8 functional products 174–6, 229–45 future trends 77–9 cardiovascular health 238–41 principal hazards 69–72 future trends 242–3 processing 73–6, 78–9 health claims see health claims good manufacturing practice (GMP) 78 immune functions 241–2 Gouda cheese 322, 324 low-lactose and lactose-free 237–8 Gram-negative bacteria 190–2, 194–5 meaning 233–4 growth factors 32, 367 osteoporosis 241 isolation of 381–4 prebiotics and synbiotics 176, 236–7 probiotics see probiotics hard smear cheeses 471, 472 sleeping problems 242 Hazard Analysis Critical Control Point fungi 393 (HACCP) 78, 98 furfurals 136, 221 modelling and risk assessment 117–21 furosine method 221, 305 hazard identification 118, 119 health claims 246–60 galactooligosaccharide 10, 237 animal studies 251–2 galactose 278–9 body’s defence mechanisms 247–9 galactosemia 10 future trends 255–6 gas-liquid chromatography (GLC) 211–13 human studies 252–4 gastrointestinal health 234–8 in vitro studies 249–51 gel firmness 171–2 making 254–5 gel shrinkage measurement 174 heat flux sensors 280–2 gelation heat load 220–1, 266–7 of liqueurs 204 heat-resistant bacteria 192–3, 195–7 538 Index heat-resistant enzymes 198–200 hydroxy acids 496, 497, 502 heat transfer coefficient 336 hydroxymethylfurfural (HMF) 305 heat transfer measurements 280–2 hypertension 239 heat treatment 81–103, 315, 325 attenuated starters for cheese 426–7 404 dissolved carbon dioxide during 406–9 immune functions 241–2 effect of flavour profile of milk mucosal immune system 248–9 134–41 immunoaffinity fluorimetric biosensor EMCs 440 298, 299 extended shelf–life milks 92 immunochemical testing 216–18 kinetic parameters 82–3, 84 immunoglobulins (Ig) 19, 26–7, 241–2, modelling 104–29 367 development of thermal models 105–10 isolation of 381–4 pasteurisation see pasteurisation immunological tolerance 248–9 pre-heat treatment and yoghurt texture immunomodulation 252, 253 163–4 immunosensors 293 rapid on-line analysis 293, 299–306 impedance techniques 279 sterilisation 81–2, 92–5 in-container sterilisation 93–5 thermisation and tyndallisation 83–4 in-can sterilised cream 202 UHT sterilisation see UHT (ultra–high in-line measurement 263–5 temperature) sterilisation in vitro studies 249–51 helminths 252 incubation conditions (yoghurt) 164–5 heritability 46–9 indirect compression 311 hide powder azure 200 indirect heating 138 high-pasteurised milk 135 induced lipolysis 193 high performance liquid chromatography inerting of explosions/fire 359–61 (HPLC) 216 infant formulae 9 high-pressure (HP) processing 310–32 infections 253 acceleration of cheese ripening 322–4, inflammatory bowel diseases 253 434–6 infrared (IR) spectrometry 270–5 bacteria and enzymes 314–16 ingredients 366–90 cheese 321–4, 325 isolation of 374–84 cheese and yoghurt-making properties Inpulse 238 of milk 319–21 insolubility index 341 future trends 325 instant properties 343, 345 milk proteins 316–17 insulin-like growth factors (IGFs) 383–4 nutritional and other qualities 311–13 integrated lethal effect (pasteurisation principles and technologies 310–11 effect) 109 rennet coagulation 318–19 intestinal epithelium 248, 249–50 high-temperature short–time (HTST) intestinal microbial flora 242, 247–9 process 85, 86, 87, 89–90, 91–2 inulin 237 pasteuriser 110, 111 ion-exchange chromatography (IEC) 374, histamine 503 380–1, 381–2 Holder pasteurisation system 85, 86, 89 ion mobility spectrometry (IMS) 286–7 holding tubes 110–12 ion selective electrodes 286, 287 Holstein cows 45–6 ISFETs 286, 287 homogenisation 17, 99 isostatic pressure 311 and yoghurt texture 161–3 isotope ratios 222 hormones see growth factors isovaleric acid 498 human studies 252–4 hydrogen peroxide 256 Jersey cows 45, 46, 49, 50 hydrolysis of proteins 312–13, 384, 385–6 hydrophobic interaction chromatography K–casein 20, 21, 44, 48–9 (HIC) 374 Kaikoura Dairy Co-operative, New Index 539

Zealand 50 lactosyl urea 10 156, 232, 241 lactulose 10, 97, 221 ketones 140, 494 rapid on-line analysis 293, 302–5 kininogen 26, 31–2 lactuloselysine 305–6 Kluyveromyces marxianus 477, 485 Latin hypercube 122 KMBA 500, 502, 503 LBC 80 432 Kussendrager process 381, 382 Le Chatelier’s principle 311, 434–5 lecithin 238 laboratory proficiency testing 295, 296 leucine 504–5 lactate 251–2, 276–8, 420 Leuconostoc 448, 449, 451–2, 453–4, lactate dehydrogenase (LDH) 429 457, 461 , stage of 516–17, 522 ligase chain reaction (LCR) 217–18 lactic acid 10 light 141 lactic acid bacteria (LAB) 11, 232–3, lightness (L-value) 318 421, 492–3 Limburg cheese 470, 471, 476, 484 attenuated starters 426–8 lipases 132 health claims for functional products acceleration of cheese ripening 424–6, 246–60 440 NSLAB see non-starter lactic acid long shelf-life products 198–9, bacteria 199–200 lacticin 3147 459 lipid-based biosensors 295–6, 297 lactitol 10 lipid oxidation 15–16, 190, 346 lactoferrin (LF) 26, 27–8, 367 lipid supplements 522–6 isolation of 381–4, 385 lipids see fats; milk fat lactollin ( 2-microglobulin) 26, 28 lipolysis 58, 59, 204–5, 420, 493 lactoperoxidase (LP) 33, 115, 116, 367 spontaneous and induced 193 activity and pasteurisation 86, 88–9 lipolytic rancidity 141 effectiveness of heat treatment 293, lipoprotein lipase (LPL) 15, 17, 33, 34, 302 190, 193 isolation of 381–4, 385 cheese 420, 435 lactoperoxidase system (LPS) 88–9 Listeria Lactobacillus 234, 246, 432 innocua 115, 116 acidophilus 158 monocytogenes 69, 70, 472 casei 252–3, 459–60 effects of carbon dioxide 392, 402, delbrueckii subsp. bulgaricus 157–8, 406 232 modelling effectiveness of GG 235, 236, 255–6 pasteurisation 115, 116, 122, 123, helveticus 239, 432–3 124 rhamnosus 253 long shelf-life products 198–205 lactobionic acid 10 control of stability 200–5 Lactococcus 433–4, 495, 504 factors affecting stability 198–200 lactis 504–5, 506 low-lactose milk products 237–8 lactose 7–11, 45, 144, 210, 230, 367 low milkfat syndrome 54 chemico and physico-chemical low-pasteurised (LP) milk 135 properties 7–9 lysine 188 degradation 133 lysinoalanine (LAL) 221 derivatives 9–10 lysis of starter cells 428–31, 503 in fermented dairy products 11 lysozyme 315, 427 food applications 9 nutritional aspects 10 M-cells 248–9, 250 separation of 377–8 macro-elements 36, 37 lactose-free milk products 237–8 magnetic resonance imaging (MRI) 279, lactose intolerance 10, 237, 516 286 lactosilated proteins 293 Maillard reaction 9, 188 540 Index

and flavour generation 133, 135–7 off-flavours in milk due to 141–2 high pressure 312 on-line microbiological testing 279–80, products and testing for heat load 221 283 stages 301 pathogenic see pathogenic maize silage 517–18 microorganisms MALDI-TOF 216 principal hazards 68, 69–72 mass spectrometry 286, 287 raw milk and effectiveness of mastitis 58 pasteurisation 86–7 mathematical models see modelling see also bacteria; good hygienic mechanical spectra 169–71 practice; yeasts mechanical vapour recompression (MVR) microsyneresis 171 evaporators 335, 337 micro total analysis concepts (TAS) 286, medium-pasteurised milk 135 287 melanoidins 136 mid-infrared spectroscopy (MIR) 270–4 melatonin 242 milk membrane adsorbers 385–6 flavour 134–42 membrane filtration 196–7, 369–71, 380, global production 6 386–7 nutritional quality see nutritional mesophilic lactobacilli 432, 448–9, 450, quality of milk 454–5 preparation for yoghurt 160–4 in cheese varieties 452–3 see also pasteurised milk; raw milk growth in cheese 455–6 milk composition 5–41, 229–31 influence on cheese quality 457–60 bovine, goat and sheep milks 156–7 for quality improvement 461–2 compared with colostrum 56 metal-binding proteins 26, 27–8 economic importance 44–5 metal ions 141 farming influences on see farming metallic off-flavour 145–7 lactose see lactose Metchnikoff, Elie 232 lipids see milk fat methane production 60–1 minerals 36–8, 45, 187, 210, 230–1 methionine 499–501 minor proteins 26–36 3-methyl butanal 498, 504–5, 506 and principal reactions 186–90 methyl ketones 132 proteins see proteins micelles, casein 22–6, 157, 187, 316–17 milk fat 12–18, 44–5, 230 Microbacterium 476, 479 altering milk fat content 519–22 gubbeenense 479–80, 480, 481, 483, and cheese flavour 420 488–9 CLA 13–14, 45, 53–4, 54–5, 243, 526 Micrococcus 479 composition and principal reactions micro-elements 36, 38 186, 188–90 microencapsulation 422 creaming 16–17, 190, 203 microfiltration (MF) 370, 458 definition and variability 12 microfiltration retentate 462 degradation 130–2 micro-organisms factors affecting milk fat content cheese 518–26 cheese microflora 449 fatty acid profile 12–13 elimination by HP 322 globules 14–15, 189–90 smear cheeses see smear–ripened homogenisation of milk 17 cheeses influences on milk quality 46–8, effect of carbon dioxide see carbon 49–50, 52–4, 54–5, 56–7, 58 dioxide relative amounts of protein and fat 60 heat inactivation 83, 84 on-line measurement 267–8 modelling 104–29 oxidation 15–16, 190, 346 intestinal microbial flora 242, 247–9 rheological properties 14 microbiological quality of dairy-based standardisation 267 powders 340 synthesis 518–19 Index 541

vitamins 17–18 nisin 92 milk fat globule membrane (MFGM) 12, NIZO RheoLight system 267–9 14–15, 59, 189–90 non-globular (free) fat 15, 344–5 milk tankers 73 non-linear thermal inactivation curves milking 73, 455 106–8, 116–17 automatic milking system 77–8 non-starter lactic acid bacteria (NSLAB) contamination monitoring 292–3, 448–69 294–9, 300 acceleration of cheese ripening 431–3 minerals 36–8, 45, 187, 210, 230–1 bacteria comprising NSLAB complex minor proteins 26–36 450–2 modelling in different cheese varieties 452–4 effectiveness of pasteurisation 104–29 growth in cheese 455–7 development of thermal models influence on cheese quality 457–61 105–10 selection for quality improvement future trends 124–5 461–2 key enzymes and pathogens 115–17 sources of NSLAB in cheese 454–5 key steps in model development (E,Z)-2,6-nonadienol 145–7 110–15 nuclear magnetic resonance (NMR) risk assessment 117–21 spectroscopy 285, 286 risk assessment and pasteurisation nutrition 121–4 cow diet 44, 52–5, 60 role of predictive modelling 104–5 plane of nutrition 57–8 flavour 140–1 qualities of milk 311–13 quality of powdered dairy products nutritional quality of milk 515–31 347–53 factors affecting milk fat content modified atmospheres 405–6 518–26 moisture content 341, 353, 354 factors affecting milk protein content on-line monitoring 354–5, 356 516–18 molecular modelling 125 future trends 526–7 molecular techniques 462 NuVim 242 monounsaturated fatty acids (MUFAs) 515–16 odour activity value (OAV) 143 Monte Carlo method 122 off-flavours 141–2 mould-ripened cheeses 323 off-line analysis 263–5, 274, 275 moulds 449 oilseed 55 Mozzarella cheese 406, 453–4 old-young smearing 475, 477 MS-NOSE 147–8 oligofructose 237 mucosal immune system 248–9 omega-3 fatty acids 240–1 multifunctional starter cultures 506–7 omega-6 fatty acids 240 multi-stage spray drying 338, 339–40 on-line analysis mutants 427–8 quality measurement 263–91 Mycobacterium avium spp. future trends 283–7 paratuberculosis microbiological testing 279–80, 283 (MAP) 89–90 monitoring fouling and CIP 280–3 mycotoxin contamination 293, 294–9, physical parameters 265–9, 283 300 product composition 269–79, 283 rapid and safety of milk 292–309 nanofiltration (NF) 370, 375, 378 contamination monitoring during natural biodiversity 504–5 milking 292, 294–9, 300 near-infrared spectrometry (NIR) 270, monitoring processed milk 293, 272–3, 274–5, 355, 356 299–306 Neose process 378–9 one-point measurements of viscosity Neutrase 424 172–3 NICOSYS 274 one-step process for EMCs 438, 439 542 Index

OPTI-CIP 282, 283 PET milk bottles 275 optimisation Peyer’s patches 248–9, 250 control based on predictive models pH/acidity 143, 317–18, 398–9 357–9 phage 430 production processes 78–9 phase transition 379–80 orosomucoid ( 1-acid glycoprotein) 26, phenylalanine 498 32 phospholipase C 198–9 osteopontin (OPN) 26, 28–9 phospholipid liposome 422 osteoporosis 241 (photo)acoustic techniques 286, 287 outer layer fat 345 physical parameters 265–9, 283 oxidation, lipid 15–16, 190, 346 physical powder properties 340–5 oxidation (stale) flavour 138, 140 physicochemical processes 185 plane of nutrition 57–8 packaging 76 plant stanols and sterols 239–40 aseptic 100 plasmids 433 permeability, carbon dioxide and shelf- plasmin 15, 33, 34, 193–4, 421, 423–4 life 399–400 plasminogen 58 PAGIF 214–15 plastic food wrap 279 Parmalat Plus Omega 3 milk 241 polarography 219 pasteurisation 69, 81, 82, 85–6, 302, 454 polymerase chain reaction (PCR) 216–18 and cheese manufacture 457–8 polyunsaturated fatty acids (PUFAs) 12, factors affecting effectiveness 86–92 13, 53, 240–1, 515–16, 524 modelling effectiveness of 104–29 post-heat treatment contamination risk assessment and 121–4 (PHTC) 194–5 pasteurisation effect 109, 113–15 Posthumus funnel 172–3 pasteurised cream 194–7 post-pasteurisation contamination (PPC) pasteurised milk 135 90–1 carbon dioxide and quality 399–400 powdered dairy products 201–2, 274, control of quality 194–7 275, 333–65 principal hazards 69–70 drying 333, 337–40 shelf-life 76–7 evaporation 333, 334–7 pasteuriser modelling quality 347–53 design 110, 111 process and product control 353–9 source of contamination 74–6 process safety 359–62 PasTime program 117 quality criteria 340–6 pastoral farming 52 power law 108 seasonal effects 56–7 power values 115, 116 see also farming prebiotics 176, 236–7 Pathogen Modelling Program (PMP) 124 precipitation 368, 368–9 pathogenic microorganisms 69 predictive models body’s defence mechanisms 247–9 process control 348–50, 353–4, 355, effects of high pressure 314–15 355–9 models for 115–16 role of predictive modelling 104–5 see also microorganisms see also modelling Pediococcus 448, 449, 450, 453, 456, pre-heat treatment 163–4 460, 462 pre-incubation techniques 195 pentosidine 312 Premia flow-sheeting system 352, 353 peptidases 424, 425, 433–4, 440, 496 PREMIC control system 355–9 peptides 132, 421, 495–6 pressure-shift freezing and thawing 324 bioactive 34–5, 230, 231, 243, 384, primary agglomeration 343 385–6 probability distribution function 108, 109 percentiles 122–3 probiotics 176, 234–6 Pe`re Joseph cheese 323–4, 436 health claims 246–60 permeability 171 process control 78–9, 98–9 Index 543

powdered dairy products 353–9 Pseudomonas 397 process control systems 79 fluorescens 191 process controllability 264–5 effect of carbon dioxide 391, 392, process development 78 393, 394, 407, 408, 409 Process Risk Model 121 psychrotrophs 396–7 process safety 359–62 Gram-negative bacteria 190–2, 194–5 processing conditions 87–90, 99 pulsed electric field (PEF) 125 processing time 87–90 pyruvate 493 product composition 269–79, 283 product control 353–9 quality product development 78 effects of carbon dioxide product standards 209 dairy products 399–406 program development 113–15 raw milk 396–9 proline 21 influences on raw milk quality 42–67 Proosdij cheese 505, 506 NSLAB and cheese quality propionic acid 10 influence 457–61 propionic acid bacteria 449 selection of strains 461–2 prosaposin 26, 32 on-line measurement 263–91 protected designation of origin (PDO) powdered dairy products 222 criteria 340–6 protected geographical indication (PGI) modelling 347–53 222 protein–related aspects of milk quality proteinases 198–9, 199–200, 424, 425, 35–6 440 Quantitative Descriptive Analysis (QDA) proteins 18–26, 144, 229–30, 367, 515 174 authenticity testing 210 quantitative risk assessment (QRA) 118, alteration of casein/whey protein 120, 121 ratio 219–20 quarg 472 detection of non-milk proteins 218 quartz crystal microbalance (QCM) caseins see caseins sensors 284, 286 composition and principal reactions 186–8 radial-flow chromatography 373 degradation 132–3 Raman spectroscopy 285, 286 denaturation 345–6 raw milk effects of high pressure 316–17 concentrated 399 factors affecting milk protein content flavour 134 516–18 principal hazards 69 heterogeneity of milk proteins 18–19 quality hydrolysis 312–13, 384, 385–6 and effectiveness of pasteurisation isolation of bioactive peptides and 86–7 amino acids from 384 effects of carbon dioxide 396–9 isolation of defence proteins 381–4 influences on see farming minor proteins 26–36 and UHT sterilisation 99 molecular properties 20, 21–2 see also milk composition raw milk quality 44, 46–9, 56–7 reaction kinetic modelling 348–50 relative amounts of protein and fat recombinant LAB 256 60 reconstitution (instant) properties 343, whey proteins see whey proteins 345 yoghurt texture 160–1 rennet 204 proteolysis 204, 493, 495 rennet coagulation time (RCT) 318–19, cheese ripening 420–1, 423–4, 435–6 435 HP and 315–16, 323–4, 435–6 Requeija˜o cheese 405 proteolytic enzymes 72 residence time 98, 110–12 proteose peptone 3 (PP3) 26, 29 restricted feeding 57–8 544 Index reverse osmosis (RO) 370 septic homogenisation 161–3 rheology 14 serum proteins see whey proteins pressure–treated cheese 324 set yoghurts 158–9, 166–7, 321 properties of yoghurt 166–71 SH groups, free 139, 140, 346 riboflavin 377 shear 59 riboflavin-binding protein (RfBP) 30–1 shear rate 167–71, 172 ripening of cheese 420–1 shelf-life 185–207 accelerated see acceleration of cheese bacteria and enzyme activity 190–3 ripening carbon dioxide and see carbon smear cheeses 472–7 dioxide developing ripening cultures 477–88 composition and principal reactions of risk analysis 118 milk 186–90 risk analysis software 120 factors limiting 391 risk assessment long shelf-life products 198–205 modelling and 117–21 quality control for short shelf–life and pasteurisation 121–4 products 194–8 risk characterisation 118, 119 raw milk enzymes 193–4 Roche Diagnostic lactulose kit 303 short shelf-life products 194–8 ROSEPROMILK project 294 shoulder inactivation curves 106, 107–8 ruminant lipid metabolism 519, 520 sialyllactose/sialic acid 367, 378–9 ryegrass 53 sigmoidal inactivation curves 106, 107, 108 S-values 212 simulated moving-bed (SMB) safety, process 359–62 chromatography 373–4 Salmonella 69, 70 single-cell proteins 10 enteritidis 251 sleeping problems 242 typhimurium 251–2 Slumbering Bedtime Milk 242 salt concentration 430 smear-ripened cheeses 323–4, 449, salting 472 470–91, 499 salting-out crystallisation 368 developing ripening cultures for salts 36–8 477–88 see also minerals defined cultures for 481–8 Sato process 381–2 future trends 488–9 saturated fatty acids (SFAs) 515–16 production and ripening 472–7 seasonal effects 56–7 surface microflora 475–7 secondary agglomeration 343 varieties 470–2 secondary cheese flora 448, 449 Snow Brand process 378 selective hydrolysis 312–13 soft cheeses 470, 471, 488–9 Seliwanoff’s reagent 305 cultures for 483–4 semi-continous processing 311 surface microflora 476–7 semi-hard cheeses 472, 473 solid fat content (SFC) 56–7 semi-soft cheeses 470, 471, 472, 473, 488 solubility 395–6 cultures for 481–3 solvents 427 surface microflora 475–6 somatic cell count (SCC) 58 sensors 278–9, 283–5, 286, 293 sour cream buttermilk 145–7 biosensors see biosensors soy proteins 218, 240 sensory assessments 174, 175 species separation technologies 366–90 detecting milk of different species chromatography 371–4 214–18 crystallisation 368–9 milk composition and species 156–7 developments 385–7 spectrophotometric method 303, 304 isolation of ingredients 374–84 sphingolipids 238 membrane filtration 369–71 spontaneous lipolysis 193 Sepralac technology 373 spores/spore-forming bacteria Index 545

carbon dioxide and 393–4, 395 sustainability 60–1 during heat treatment 406–9 sweet cream buttermilk 145 and shelf-life 192–3, 195–7 synbiotics 176, 236–7 thermal inactivation 69, 70, 87, 94–5 synchronized calving 6, 11 spray drying 8, 337–40, 368, 382 syneresis 173–4, 197 CFD and agglomeration 351–3 spray nozzles 343–4 tailing 107 spreads (spreadable fats) 200–1, 213 teats, cows’ 294 Spreeta sensor 284 temperature 83, 396 stanols 239–40 accelerated cheese ripening 421–2 Staphylococcus 476, 477, 478, 479, 485 monitoring 111, 112–13 equorum 481, 487–8 pasteurisation process 87–90 xylosus 488 storage temperature 76–7, 91–2 starch concentrate supplements 522 see also heat treatment starter cultures 231–2 temperature-time profile 96–7 cheese 449 temperature-time regimes 165 attenuated 426–8 texture GM of starter bacteria 433–4 DWS technique 267–9 lysis of starter cells 428–31, 503 pressure-treated cheese 324 multifunctional 506–7 yoghurt 160–76 smear cheeses 477–88 factors affecting 160–6 tailor-made 504–5 measuring 166–74, 175 yoghurt 164–5, 403 thermal processing see heat treatment steam injection 98 thermal vapour recompression (TVR) sterile concentrated milk 202–3 evaporators 335, 336–7 sterile flavour 138, 140 thermisation 83–4 sterilisation 81–2, 92–5 thermoduric bacteria 87 in-container methods 93–5 thermophilic lactobacilli 432–3 safety and spoilage considerations 93 thermoresistant Streptococci (TRS) 280 UHT see UHT (ultra-high temperature) threonine aldolase 503 sterilisation Tilsit cheese 470, 471, 476 sterilised cream 202 timothy 53 sterilised milk 135–7 tocopherols 18 sterols 212–13, 239–40 total mixed rations (TMR) 52 stirred-tank chromatography 371–2 total plate counts (TPC) 396 stirred yoghurts 159, 166, 167–71, 321 trans fatty acids 515–16, 522 Stokes’ equation 16 transamination 501–3 storage 100 transferrin 26, 28 storage modulus 167 transforming growth factors (TGFs) storage temperature 76–7, 91–2 383–4 Streptococcus Trichinella spiralis 252 faecalis 451 triglycerides 12, 52–3, 188–9 faecium 451 TG formulae 211–12 mutans 256 tubercle bacillus 85 thermophilus 157–8, 232 turbidity sensor 282, 283 streptokinase 423–4 turbidity test 94 STUVEXCOPS 274 tyndallisation 84 sub-micelle model 23–4 sulphur compounds 494 udder health 58 sulphydryl-groups (SH-groups), free 139, UHT cream 203 140, 346 UHT milk supersaturation 368–9 flavour 92, 137–41 surface fat 344 principal hazards 71–2 surface plasmon resonance 284 shelf-life 203 546 Index

UHT (ultra-high temperature) sterilisation 374–7 81–2, 95–9 whey protein isolates (WPI) 374–7 heat exchanger fouling 50–1 whey protein nitrogen (WPN) index heat-resistant enzymes 198–9 345–6 process characterisation 96–8 whey proteins 18–22, 186–8, 215, 229–30 process control 98–9 alteration of casein/whey protein ratio processing conditions 99 219–20 ultrafiltration (UF) 370, 375–7, 378 concentrated in yoghurt manufacture ultraviolet (UV) radiation 125 161 unsaturated fatty acids, auto-oxidation of measuring denaturation of 94 131, 132 white box models 348–50 whole milk powder 140, 202 vaccination 253 World Trade Organization (WTO) 119 Valio Ltd 238 venting 359, 360 X-prolyl dipeptidyl aminopeptidase viscosity 167–8, 318 (PepX) 429 one-point measurements 172–3 xanthine oxidase 33 vitamin-binding proteins 26, 30–1 vitamin B12-binding protein 26, 30–1 235 vitamin D-binding protein (DBP) 26, yeasts 473, 474, 476, 477, 480–1 30 yield stress 167 vitamins 17–18, 231, 241, 313 yoghurt 155–84, 232, 237 volatiles (volatile compounds) 134, 138, carbon dioxide and quality 402–4 142–3 effects of HP on yoghurt–making flavour formation in cheese 493–5, properties of milk 321 496–8 factors affecting texture 160–6 future trends 174–6 water 44 manufacture of 155–60 watering of milk 218–19 (off)-flavour 142–5 Weibull distribution 108, 109, 409 rheological and textural properties Weltman model 168 166–74, 175 wet curd yield 319–20 shelf-life 197 whey 366, 367 yoghurt beverages 158, 160, 403–4 see also separation technologies yoghurt-like products 158 whey drainage (syneresis) 173–4, 197 Yo¨maito 242 whey growth factor extract (WGFE) 383–4 z-value 83, 84, 105, 106 whey protein concentrates (WPC) 313,