Concentrated Fluid Milk Ingredients 139casein, the PER is increased to about 1.8
(Mulvihill and Ennis, 2003 ). Milk protein
products such as LMPC can be used for
water - binding applications for dough consis-
tency. The LPMC are fi nding increased use
in breakfast cereals, milk biscuits, and
protein - enriched breads. They can also be
used as an emulsifi er and texture improver in
frozen baked cakes and cookies.Applications in Cheese
The use of condensed skim in reduced - fat
cheese making was reported by Anderson
et al. (1993) and McGregor and White (1990).
Shakeel - ur - Rehman et al. (2003) reported the
manufacture of reduced - fat cheddar cheese
from a mixture of cream and liquid milk
protein concentrate with high yields. Use of
concentrated milks to standardize cheese
milk for high yields and throughput has
become increasingly important in many large
cheese plants that can afford membrane
systems. Papadatos et al. (2003) reported an
economic advantage of using MF milk in
cheese making compared to fortifi cation with
NDM or condensed skim milk.Note: Some of the information in this chapter
has been derived from Chapter 13 , “ Evapo-
rated and Sweetened Condensed Milks, ”
published in Dairy Processing and Quality
Assurance (Wiley - Blackwell, 2008).References
ADPI. 2002. Bulletin 916. Standards for grades of dry
milk including methods of analysis. American Dairy
Products Institute , Elmhurst, IL. 14.
American Public Health Association. 1992. Standard
Methods for the Examination of Dairy Products.
American Public Health Association , Washington
D.C.
Anderson , D. L. , Mistry V. V. , Brandsma , R. L. , and
Baldwin , K. A. 1993. “ Reduced fat cheddar cheese
from condensed milk. 1. Manufacture, composition,
and ripening. ” J. Dairy Sci. , 76 : 2832 – 2844.
Bargeman , G. , Timmer , M. , and Van der Host , C. 2005.
Nanofi ltration in Food Industry. Schafer , A. I. , Fane
A., G. , and Waite T. D. (eds). Elsevier Advanced
Technology , Oxford, UK. 305 – 328.Applications of Concentrated Milks
in the Baking Industry
In the baking industry, UF and RO concen-
trates of skim or whole milk are becoming
popular as milk solid sources compared to
skim milk powders or milk protein concen-
trate powders, due to their ease of mixing.
Milk powders and milk protein concentrate
powders are diffi cult to reconstitute and may
need additional equipment for mixing; there-
fore, the concentrated milks are the ingredi-
ents of choice for the baking industry. The
use of UF and RO milk concentrates in the
baking industry also avoids the product
sensory and chemical differences due to the
quality of water source because water must
be added to milk powders for reconstitution.
RO concentrates of milk contain all of the
milk nutrients in the same proportion as in
milk taken for processing. Therefore, RO
concentrates of milk can be used as an alter-
native to milk powders. The RO concentrates
can be reconstituted to their original concen-
tration of milk by addition of water; there-
fore, the RO concentrates of milk act as
substitutes for fresh milk or milk powder.
Liquid milk protein concentrate (LMPC)
made by UF/diafi ltration of skim milk con-
tains 50% to 85% protein on a dry matter
basis. LMPC contains whey proteins and
caseins in the same proportion as in milk
used for its manufacture. LMPC is used in
the baking industry for all applications in
which milk proteins are used. The usual ratio
of caseins:whey protein in LMPC made by
MF is 90 : 10. Therefore, LMPC made by MF
can be used in all applications in the baking
industry where casein proteins are needed.
Caseins are rich in lysine and most cereal
proteins are defi cient in lysine; therefore,
milk proteins, especially caseins, enhance the
nutritive value of cereals. The protein effi -
ciency ratio of white wheat fl our is 1.1 com-
pared to 2.5 for casein, and on blending
casein and whey protein to give a mixture
containing 75% wheat protein and 25%