Dairy Ingredients for Food Processing

Dairy Ingredients for Food Processing: An Overview 15

Fat - rich Products

Butter

The manufacture of butter and spreads is dis-

cussed in another publication (Fearon and

Golding, 2008 ) and in Chapter 9 of this book.

Butter is a concentrated form of milk fat,

containing at least 80% fat. It can be con-

verted to shelf - stable products such as butter

oil, anhydrous milk fat, and ghee. Table 1.5

shows the approximate composition of butter

and its products.

Figure 1.5 is fl ow - sheet diagram for the

manufacture of butter, butter oil, and certain

dry milk products. The diagram also displays

interrelationships between these products.

cream, containing 10.5% milk fat. Legally, it
contains not less than 10.5% milk fat but not
more than 18% milk fat. Cream to be used as
an ingredient in processing contains 36% to
40% fat. Cream of different fat levels can be
produced by standardizing with skim milk.
Light cream and half and half are homoge-
nized products. Specifi c homogenization and
heat treatments generate desirable grades of
viscosity in cream products. They are pro-
cessed and packaged similar to fl uid milks.
Plastic cream contains 80% milk fat. It
resembles butter in consistency but compared
to butter, it is still oil - in - water type emulsion.
As an ingredient, it can be stored in frozen
form.

Figure 1.4. Processes for fl uid milk and cream.

Raw Milk

Skim milk Cream, 40% fat

Standardize

fat content,

Blend

Pasteurize &

Homogenize

Pasteurize &

Homgenize

Skim

milk

Low-fat

mik

Fat-

reduced

milk

Whole

Milk Half & Half

Light

cream

Whipping

cream