Dairy Ingredients for Food Processing

Nutritive and Health Attributes of Dairy Ingredients 389

Milk Proteins

Milk proteins constitute 38% of the SNF

content of milk and 21% of the energy of

whole milk. They are recognized as high -

quality proteins, contributing 18.1% of the

protein intake of the American diet.

Milk proteins contain all nine essential

amino acids that the human body cannot syn-

thesize and thus, must be furnished by the

diet. Table 16.10 shows the recommended

daily allowances for adults as well as the

amino acids contributed by 2% reduced fat

milk (Miller, et al., 2007 ). Both essential and

non - essential amino acids are shown.

The quality of a protein is expressed in

several ways. Milk protein and its fractions

display outstanding nutritional quality as

determined by different measurements. Table

16.11 shows the data to support this claim.

The nutrient content of fl uid dairy ingre-
dients is shown in Table 16.4. Each fl uid
dairy ingredient has a specifi c nutrient profi le.
Depending upon the level at which these
ingredients are incorporated in a food, it is
easy to calculate the contribution of energy,
protein, fat, carbohydrate, minerals, and vita-
mins of a given dairy ingredient to the overall
nutrient profi le of the food in which they are
incorporated. The nutrient profi les of concen-
trated dairy ingredients (sweetened con-
densed milk, nonfat dry milk, dry whole
milk, dry acid whey, dry sweet whey, and dry
buttermilk) are shown in Table 16.5. Data on
cultured sour cream, unsalted butter, salted
butter, and anhydrous butter oil are given in
Table 16.6. Similar data for natural and pro-
cessed cheeses are shown in Tables 16.7 and
16.8. The nutrient profi le of selected unrip-
ened cheeses is given in Table 16.9.

Figure 16.1. Major nutrient composition of milk. Chandan and Kilara (2008).

Milk

Water

87.4%

Milk Solids

12.6%

Milk fat

3.6%

Nonfat

Solids

9%

Lactose

4.9%

Minerals

0.7%

Proteins

3.4%

Caseins

2.7%

Whey

Proteins

0.7%