Dairy Ingredients for Food Processing

Enzyme-modifi ed Dairy Ingredients 329

Cheese Flavors

Enzyme - modifi ed cheese fl avors are used

in a variety of foods. Proteases along with

esterases are used in a ratio of 1 : 2 to 1 : 3 to

treat cheese curds over a certain period at

10 ° C to 25 ° C (50 ° F to 70 ° F). As depicted

in Figure 12.1 , the use of discreet proteases

helps in generating desirable fl avors.

ture. Lipolyzed cream and cultured cream
enhance dairy fl avors in candies, cheese-
cakes, sauces, dips, salad dressings, sweet
doughs, soups, and baked goods. For subtle
fl avor, the modifi ed creams are used at the
0.05% to 0.1% level, and for a more pro-
nounced effect, levels of 0.1% to 0.5% are
customary. Partially lipolyzed butter oil is
useful in fl avoring oils, fats, cereals, snacks,
and baked goods. For example, the oil used
to cover popped corn results in buttered
popcorn. In this application, the typical use
level of the modifi ed butter oil is 0.05% to
1% in the fi nished food; these fl avors are heat
stable and are suitable where high tempera-
tures are used during preparation or process-
ing of the food.
Caramel candy manufacture consists of
mixing dry cream with water followed by the
addition of corn syrup, salt, and vegetable oil.
This mixture is cooked to 110 ° C (230 ° F) and
evaporated milk is added under continuous
agitation. Vanilla is then added and the candy
cooled, cut, and wrapped. Dariteen L - 22 is
used in caramel manufacture and a typical
formulation is shown in Table 12.5. In another
candy formulation, for butterscotch (Table
12.6 ), Dariteen L - 95 is used. Butterscotch
hard candy is made by combining sugar, corn
syrup, salt, water and vegetable oil and
cooking the mixture to 136 ° C (277 ° F) prior
to adding Dariteen L - 95, coloring the mixture,
and raising the temperature to 138 ° C (280 ° F).
The candy is cooled, cut, and wrapped.

Table 12.5. Formulation for caramel candy

using lipolyzed cultured cream.

Ingredient Quantity

(wt.%)

Corn syrup (42 DE) 30.92

Evaporated milk 31.32

Sugar 19.32

Water 10.83

Dry cream (72% butterfat) 4.64

Hydrogenated vegetable oil 1.55

Dariteen L - 22 1.00

Salt 0.20

Vanilla extract 0.20

Lecithin 0.20

TOTAL 100

Table 12.6. Formulation for butterscotch hard

candy using lipolyzed butter oil.

Ingredient Quantity (wt.%)

Sugar 51.88

Corn syrup (43 DE) 31.12

Water 14.52

Hydrogenated vegetable oil 1.03

Dairyteen L - 95 1.00

Salt 0.45

Color As desired

Total 100

Figure 12.1. Contribution of proteolysis to fl avor compounds.

Protein Peptides Free amino acids

Flavor

Intermediates

Flavor

compounds

Flavor

precurssors