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Dairy Scienceand TechnologySecond Edition 2006 by Taylor & Francis Group, LLC

FOOD SCIENCE AND TECHNOLOGYA Series of Monographs, Textbooks, and Reference BooksEditorial Advisory BoardGustavo V. Barbosa-Cánovas Washington State University–PullmanP. Michael Davidson University of Tennessee–KnoxvilleMark Dreher McNeil Nutritionals, New Brunswick, NJRichard W. Hartel University of Wisconsin–MadisonLekh R. Juneja Taiyo Kagaku Company, JapanMarcus Karel Massachusetts Institute of TechnologyRonald G. Labbe University of Massachusetts–AmherstDaryl B. Lund University of Wisconsin–MadisonDavid B. Min The Ohio State UniversityLeo M. L. Nollet Hogeschool Gent, BelgiumSeppo Salminen University of Turku, FinlandJames L. Steele University of Wisconsin–MadisonJohn H. Thorngate III Allied Domecq Technical Services, Napa, CAPieter Walstra Wageningen University, The NetherlandsJohn R. Whitaker University of California–DavisRickey Y. Yada University of Guelph, Canada76.77.78.79.80.81.82.83.84.85.Food Chemistry: Third Edition, edited by Owen R. FennemaHandbook of Food Analysis: Volumes 1 and 2, edited byLeo M. L. NolletComputerized Control Systems in the Food Industry, edited byGauri S. MittalTechniques for Analyzing Food Aroma, edited by Ray MarsiliFood Proteins and Their Applications, edited bySrinivasan Damodaran and Alain ParafFood Emulsions: Third Edition, Revised and Expanded, edited byStig E. Friberg and Kåre LarssonNonthermal Preservation of Foods, Gustavo V. Barbosa-Cánovas,Usha R. Pothakamury, Enrique Palou, and Barry G. SwansonMilk and Dairy Product Technology, Edgar SpreerApplied Dairy Microbiology, edited by Elmer H. Marthand James L. SteeleLactic Acid Bacteria: Microbiology and Functional Aspects,Second Edition, Revised and Expanded, edited bySeppo Salminen and Atte von Wright 2006 by Taylor & Francis Group, LLC

102.103.104.105.106.107.108.109.Handbook of Vegetable Science and Technology: Production,Composition, Storage, and Processing, edited by D. K. Salunkheand S. S. KadamPolysaccharide Association Structures in Food, edited byReginald H. WalterFood Lipids: Chemistry, Nutrition, and Biotechnology, edited byCasimir C. Akoh and David B. MinSpice Science and Technology, Kenji Hirasaand Mitsuo TakemasaDairy Technology: Principles of Milk Properties and Processes,P. Walstra, T. J. Geurts, A. Noomen, A. Jellema,and M. A. J. S. van BoekelColoring of Food, Drugs, and Cosmetics, Gisbert OtterstätterListeria, Listeriosis, and Food Safety: Second Edition,Revised and Expanded, edited by Elliot T. Ryserand Elmer H. MarthComplex Carbohydrates in Foods, edited by Susan Sungsoo Cho,Leon Prosky, and Mark DreherHandbook of Food Preservation, edited by M. Shafiur RahmanInternational Food Safety Handbook: Science, InternationalRegulation, and Control, edited by Kees van der Heijden,Maged Younes, Lawrence Fishbein, and Sanford MillerFatty Acids in Foods and Their Health Implications: SecondEdition, Revised and Expanded, edited by Ching Kuang ChowSeafood Enzymes: Utilization and Influence on PostharvestSeafood Quality, edited by Norman F. Haardand Benjamin K. SimpsonSafe Handling of Foods, edited by Jeffrey M. Farberand Ewen C. D. ToddHandbook of Cereal Science and Technology: Second Edition,Revised and Expanded, edited by Karel Kulpand Joseph G. Ponte, Jr.Food Analysis by HPLC: Second Edition, Revised and Expanded,edited by Leo M. L. NolletSurimi and Surimi Seafood, edited by Jae W. ParkDrug Residues in Foods: Pharmacology, Food Safety,and Analysis, Nickos A. Botsoglou and Dimitrios J. FletourisSeafood and Freshwater Toxins: Pharmacology, Physiology,and Detection, edited by Luis M. BotanaHandbook of Nutrition and Diet, Babasaheb B. DesaiNondestructive Food Evaluation: Techniques to AnalyzeProperties and Quality, edited by Sundaram GunasekaranGreen Tea: Health Benefits and Applications, Yukihiko HaraFood Processing Operations Modeling: Design and Analysis,edited by Joseph IrudayarajWine Microbiology: Science and Technology, Claudio Delfiniand Joseph V. FormicaHandbook of Microwave Technology for Food Applications,edited by Ashim K. Datta and Ramaswamy C. Anantheswaran 2006 by Taylor & Francis Group, LLC

110. Applied Dairy Microbiology: Second Edition, Revisedand Expanded, edited by Elmer H. Marth and James L. Steele111. Transport Properties of Foods, George D. Saravacosand Zacharias B. Maroulis112. Alternative Sweeteners: Third Edition, Revised and Expanded,edited by Lyn O’Brien Nabors113. Handbook of Dietary Fiber, edited by Susan Sungsoo Choand Mark L. Dreher114. Control of Foodborne Microorganisms, edited by Vijay K. Junejaand John N. Sofos115. Flavor, Fragrance, and Odor Analysis, edited by Ray Marsili116. Food Additives: Second Edition, Revised and Expanded,edited by A. Larry Branen, P. Michael Davidson, Seppo Salminen,and John H. Thorngate, III117. Food Lipids: Chemistry, Nutrition, and Biotechnology: SecondEdition, Revised and Expanded, edited by Casimir C. Akohand David B. Min118. Food Protein Analysis: Quantitative Effects on Processing,R. K. Owusu- Apenten119. Handbook of Food Toxicology, S. S. Deshpande120. Food Plant Sanitation, edited by Y. H. Hui, Bernard L. Bruinsma,J. Richard Gorham, Wai-Kit Nip, Phillip S. Tong,and Phil Ventresca121. Physical Chemistry of Foods, Pieter Walstra122. Handbook of Food Enzymology, edited by John R. Whitaker,Alphons G. J. Voragen, and Dominic W. S. Wong123. Postharvest Physiology and Pathology of Vegetables: SecondEdition, Revised and Expanded, edited by Jerry A. Bartzand Jeffrey K. Brecht124. Characterization of Cereals and Flours: Properties, Analysis,and Applications, edited by Gönül Kaletunçand Kenneth J. Breslauer125. International Handbook of Foodborne Pathogens, edited byMarianne D. Miliotis and Jeffrey W. Bier126. Food Process Design, Zacharias B. Maroulisand George D. Saravacos127. Handbook of Dough Fermentations, edited by Karel Kulpand Klaus Lorenz128. Extraction Optimization in Food Engineering, edited byConstantina Tzia and George Liadakis129. Physical Properties of Food Preservation: Second Edition,Revised and Expanded, Marcus Karel and Daryl B. Lund130. Handbook of Vegetable Preservation and Processing, edited byY. H. Hui, Sue Ghazala, Dee M. Graham, K. D. Murrell,and Wai-Kit Nip131. Handbook of Flavor Characterization: Sensory Analysis,Chemistry, and Physiology, edited by Kathryn Deiblerand Jeannine Delwiche 2006 by Taylor & Francis Group, LLC

132. Food Emulsions: Fourth Edition, Revised and Expanded,edited by Stig E. Friberg, Kare Larsson, and Johan Sjoblom133. Handbook of Frozen Foods, edited by Y. H. Hui, Paul Cornillon,Isabel Guerrero Legarret, Miang H. Lim, K. D. Murrell,and Wai-Kit Nip134. Handbook of Food and Beverage Fermentation Technology,edited by Y. H. Hui, Lisbeth Meunier-Goddik, Ase Solvejg Hansen,Jytte Josephsen,Wai-Kit Nip, Peggy S. Stanfield, and Fidel Toldrá135. Genetic Variation in Taste Sensitivity, edited by John Prescottand Beverly J. Tepper136. Industrialization of Indigenous Fermented Foods: Second Edition,Revised and Expanded, edited by Keith H. Steinkraus137. Vitamin E: Food Chemistry, Composition, and Analysis,Ronald Eitenmiller and Junsoo Lee138. Handbook of Food Analysis: Second Edition, Revisedand Expanded, Volumes 1, 2, and 3, edited by Leo M. L. Nollet139. Lactic Acid Bacteria: Microbiological and Functional Aspects:Third Edition, Revised and Expanded, edited by Seppo Salminen,Atte von Wright, and Arthur Ouwehand140. Fat Crystal Networks, Alejandro G. Marangoni141. Novel Food Processing Technologies, edited byGustavo V. Barbosa-Cánovas, M. Soledad Tapia,and M. Pilar Cano142. Surimi and Surimi Seafood: Second Edition, edited byJae W. Park143. Food Plant Design, edited by Antonio Lopez-Gomez;Gustavo V. Barbosa-Cánovas144. Engineering Properties of Foods: Third Edition, edited byM. A. Rao, Syed S.H. Rizvi, and Ashim K. Datta145. Antimicrobials in Food: Third Edition, edited byP. Michael Davidson, John N. Sofos, and A. L. Branen146. Encapsulated and Powdered Foods, edited by Charles Onwulata147. Dairy Science and Technology: Second Edition, Pieter Walstra,Jan T. M. Wouters and Tom J. Geurts 2006 by Taylor & Francis Group, LLC

Dairy Scienceand TechnologySecond EditionPieter WalstraJan T. M. WoutersTom J. GeurtsBoca Raton London New YorkA CRC title, part of the Taylor & Francis imprint, a member of theTaylor & Francis Group, the academic division of T&F Informa plc. 2006 by Taylor & Francis Group, LLC

Published in 2006 byCRC PressTaylor & Francis Group6000 Broken Sound Parkway NW, Suite 300Boca Raton, FL 33487-2742 2006 by Taylor & Francis Group, LLCCRC Press is an imprint of Taylor & Francis GroupNo claim to original U.S. Government worksPrinted in the United States of America on acid-free paper10 9 8 7 6 5 4 3 2 1International Standard Book Number-10: 0-8247-2763-0 (Hardcover)International Standard Book Number-13: 978-0-8247-2763-5 (Hardcover)Library of Congress Card Number 2005041830This book contains information obtained from authentic and highly regarded sources. Reprinted material isquoted with permission, and sources are indicated. A wide variety of references are listed. Reasonable effortshave been made to publish reliable data and information, but the author and the publisher cannot assumeresponsibility for the validity of all materials or for the consequences of their use.No part of this book may be reprinted, reproduced, transmitted, or utilized in any form by any electronic,mechanical, or other means, now known or hereafter invented, including photocopying, microfilming, andrecording, or in any information storage or retrieval system, without written permission from the publishers.For permission to photocopy or use material electronically from this work, please access www.copyright.com(http://www.copyright.com/) or contact the Copyright Clearance Center, Inc. (CCC) 222 Rosewood Drive,Danvers, MA 01923, 978-750-8400. CCC is a not-for-profit organization that provides licenses and registrationfor a variety of users. For organizations that have been granted a photocopy license by the CCC, a separatesystem of payment has been arranged.Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used onlyfor identification and explanation without intent to infringe.Library of Congress Cataloging-in-Publication DataWalstra, Pieter.Dairy science and technology / Pieter Walstra, Jan T.M. Wouters, T.J. Geurts.--2nd ed.p. cm. -- (Food science and technology ; 146)Rev. ed. of: Dairy technology / P. Walstra [et al.]. c1999.Includes bibliographical references.ISBN 0-8247-2763-0 (alk. paper)1. Dairy processing. 2. Milk. 3. Dairy products. I. Wouters, Jan T. M. II. Geurts, T. J. (Tom J.)III. Dairy technology. IV. Title. V. Food science and technology (Taylor & Francis) ; 146.SF250.5.D385 2005637'.1--dc222005041830Visit the Taylor & Francis Web site athttp://www.taylorandfrancis.comTaylor & Francis Groupis the Academic Division of T&F Informa plc. 2006 by Taylor & Francis Group, LLCand the CRC Press Web site athttp://www.crcpress.com