Dairy Chemistry And Biochemistry

(Steven Felgate) #1
220 DAIRY CHEMISTRY AND BIOCHEMISTRY

Table 4.9 Applications of milk proteins in food products (modified from Mulvihill, 1992)



Bakery products
Caseinslcaseinateslco-precipitates
Used in:
Effect:
Whey proteins
Used in:
Effect: Nutritional, emulsifier, egg replacer
Dairy products
Caseinslcaseinateslco-precipitates
Used in:
Effect:

```
Bread, biscuits/cookies, breakfast cereals, cake mixes, pastries, frozen cakes and
pastries, pastry glaze
Nutritional, sensory, emulsifier, dough consistency, texture, volume/yield
```
```
Bread, cakes, muffins, croissants
```
```
Imitation cheeses (vegetable oil, caseins/caseinates, salts and water)
Fat and water binding, texture enhancing, melting properties, stringiness and
shredding properties
Coffee creamers (vegetable fat, carbohydrate, sodium caseinate, stabilizers and
emulsifiers)
Emulsifier, whitener, gives body and texture, promotes resistance to feathering,
sensory properties
Cultured milk products, e.g. yoghurt
Increase gel firmness, reduces syneresis
Milk beverages, imitation milk, liquid milk fortification, milk shakes
```
```
High-fat powders, shortening, whipped toppings and butter-like spreads
Emulsifier, texture enhancing, sensory properties
```
```
Used in:
Effect:
```
```
Used in:
Effect:
Used in:
Effect: Nutritional, emulsifier, foaming properties
Used in:
Effect:
Whey proteins
Used in:
Effect:
Used in:
Effect: Emulsifier, gelling, sensory properties
Beverages
Caseinslcuseinateslco-precipitates
Used in:
Effect:
Used in:
Effect: Emulsifier
Used in:
Effect:
Whey proteins
Used in:
Effect: Nutritional
Used in: Milk-based flavoured beverages
Effect: Viscosity, colloidal stability
```
```
Yoghurt, Quarg, Ricotta cheese
Yield, nutritional, consistency, curd cohesiveness
Cream cheeses, cream cheese spreads, sliceable/squeezable cheeses, cheese fillings
and dips
```
```
Drinking chocolate, fizzy drinks and fruit beverages
Stabilizer, whipping and foaming properties
Cream liqueurs, wine aperitifs
```
```
Wine and beer industry
Fines removal, clarification, reduce colour and astringency
```
```
Soft drinks, fruit juices, powdered or frozen orange beverages
```
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