Dairy Ingredients for Food Processing

Table 9.4.

Application of milk fat ingredients in food products.

Application

Functional properties required

Milk fat

Laminated pastries such as Danishes,

croissants, and puff pastry

Create barrier between layers of pastry. Good plasticity and resistance to work softening or

melting during working.

Flavor.

Traditionally butter was used. High - melting fractions (HMF) may be

blended with AMF and then plasticized.

Cakes

Good aeration properties during creaming. Flavor.

Blends of medium - (MMF) and low - melting

fractions (LMF) plasticized.

Biscuits and short pastry

Shortening ability achieved by coating fl

our particles

with layer of fat to interrupt gluten network.

Plasticity. Anti - bloom properties. Flavor (especially shortbread, Danish - type cookies).

Butter with solid fat content of 24% at 18 ° C. Blends of MMF and LMF plasticized.

Chocolate

Compatibility with cocoa butter to retain fi

rmness,

de - molding, snap, and shine characteristics.

Anti - bloom properties. Flavor.

HMF or HMF blended with AMF.

Imitation chocolate coatings

Compatibility with lauric fats. Elasticity. Flavor.

LMF and MMF.

Dairy spreads

Mouth feel. Structure to hold liquid fat and moisture. Flavor.

Butter, AMF, LMF.

Recombined dairy products

Spreadability (recombined butter). Structure. Flavor. Whippability (ice cream).

AMF, AMF blended with LMF or MMF.

Adapted from Kaylegian, 1999.

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