Dairy Ingredients for Food Processing

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Chapter 6

Dry Milk Ingredients

Mary Ann Augustin and Phillip Terence Clarke

Introduction

Milk and milk products are supplied as fresh
milk products, concentrates, and dry prod-
ucts. Milk powders may be used as a sub-
stitute for fresh milk and concentrates.
Converting liquid dairy streams into powder
provides a supply of milk solids in a conve-
nient, stable form. Dried dairy products are
produced by dehydrating liquid milk streams
or fractions of dairy streams. Skim milk and
full - cream milk powders enabled the devel-
opment of the recombined milk and milk
product industry, which began in the middle
of the 20th century and is now well estab-
lished, with a turnover of more than $5 billion
to $6 billion in 2002 (Sanderson, 2004 ). A
number of other powders such as whey and
whey protein concentrate powders, protein
powders (milk protein concentrates, caseins
and caseinates, whey protein isolates), but-
termilk powders, and cream powders are
available for both the recombined dairy
industry and the wider food industry.
The milk powders can be made into a
range of reconstituted and recombined dairy
products including recombined pasteurized
and ultra - high - temperature (UHT) treated
milks, in - can sterilized concentrated milk,
sweetened condensed milk, cream, ice -
cream, fresh cheese, yogurt, and dairy des-

serts. Milk powders are also used as

ingredients in many manufactured food prod-

ucts, in which the components of the milk

products (e.g., fat, protein, lactose, milk

salts) contribute to the desired properties of

the food product.

Milk powders can play many functional

roles when incorporated into food products.

These have traditionally nutritional roles,

because milk is a good source of nutrients,

and physical functional roles, because milk

powder imparts texture and contributes to the

sensory appeal of the fi nal food product.

More recently, with the development of the

functional food industry and the recognition

that milk contains a number of bioactive

components, users of milk ingredients are

also interested in the physiological role of

milk ingredients in manufactured food prod-

ucts. Milk powders also can serve as delivery

vehicles for bioactive ingredients.

Developments in milk powder technology

and a better understanding of the physical

and chemical changes to milk as water is

removed has led to improved consistency of

milk powders and allowed differentiation of

milk powder properties. Different aspects

of milk powder manufacture and their appli-

cations have been discussed by various

authors (Singh and Newstead, 1992 ; Tong,

2001 ; Kelly et al., 2003 ; Augustin et al.,

2003 ; Augustin and Margetts, 2003 ; Kelly,

2006 ). The technology of milk powder manu-

facture and the properties of milk powders

and their applications are discussed below.

Dairy Ingredients for Food Processing edited by
Ramesh C. Chandan and Arun Kilara
© 2011 Blackwell Publishing Ltd.