Dairy Ingredients for Food Processing

138 Chapter 5

compensated for by increased protein content

may be suitable for diabetic people.

Other Uses of Concentrated

Dairy Products

Concentrated milks have multi - functional

purposes. They can be diluted for everyday

milk use, e.g., cream for coffee or tea, poured

on cereals and fruits, consistency in meat

patties and loaves, coatings for baked or fried

meats, or in place of milk in the manufacture

of candies, frostings, and pies.

Concentrated fl uid milk products are used

by the food industry in many different types

of food products because of their excellent

nutritional and functional properties.

Examples of such products are dietary foods,

confectionery, baked goods, beverages,

frozen desserts, cheeses, and other dairy

products. Concentrated milk products can be

used in whipped products in which foaming

and frothing is desired. In cheeses, condensed

skim milk or concentrates from membrane

fi ltration are used to standardize cheese milk

to boost yields. The principal functionalities

on which their uses are based in various

foods are given in Table 5.7.

of milk stored at 5 ° C (41 ° F)has been reported
by de Carvalho (1986). Heat stability is better
in UF concentrates than in evaporated milk
concentrates (Sweetsur and Muir, 1980 ).
Hinrichs (2000) studied UHT concen-
trates manufactured by UF, RO, and NF. The
UF and RO concentrates were produced from
milk containing different levels of fat and
protein. The heat stability at 140 ° C (284 ° F)
and storage stability negatively correlated
with the ash content. Hinrichs (2000) sug-
gested that milk may be processed by UF and
NF technologies to reduce its ash content,
giving a high - quality milk concentrate that
can heated by UHT to give a long shelf life.
Lactose content did not infl uence the storage
stability. The low lactose content of UF con-
centrates reduced the tendency of browning
due to Maillard reaction during storage but
affected the taste.

New Concentrated Fluid Milk as a

Result of Using Combinations of

Membrane Technologies

Select Milk Producers in the United States has
patented a process for combining membrane
technologies to manufacture lactose - free
milks (Dunker et al., 2007 ; Shakeel - Ur -
Rehman et al., 2007 ) sold under the trade
name Mootopia ™ in the United States. A con-
centrated milk product produced by using
membrane technology and sweetened by
honey, branded as Athletes Honey Milk, is
becoming very popular in the U.S. market.
This product is shelf - stable and contains 2.5
times the protein and minerals found in ordi-
nary milk. These milks are considered to be
concentrated milks because the protein
content is greater than that found in fl uid milk.
The popularity of foods with a low glycemic
value has also necessitated the manufacture of
milk products with reduced milk sugar, but
any reduction in lactose must be compensated
for by increasing the protein content. Milk
products in which the level of lactose is
reduced using membrane technologies and

Table 5.7. Examples of multiple functionalities

required of various food products.

Food type Multiple functionalities

required

Beverages Solubility, heat stability,

pH stability, color

Baked goods Emulsifi cation, foaming,

gelation

Meat emulsions Emulsifi cation, foaming,

gelation

Soups and sauces Viscosity, emulsifi cation,

water binding

Cheeses Coagulability, yield

enhancement

Confectionery Viscosity, gelation,

water binding

Frozen desserts Foaming, gelation,

emulsifi cation

Sweetened condensed

milk; dulce de leche

Viscosity, color, water

binding