Dairy Ingredients for Food Processing

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Chapter 17

Dairy Ingredients in Dairy Food Processing

Tonya C. Schoenfuss and Ramesh C. Chandan

Introduction

Milk - based ingredients are added to dairy
products for their functional and nutritional
benefi ts. The ingredients can be the primary
ingredient or a functional additive. In either
case, the functional properties of gelation,
foaming, emulsifi cation, and water binding
are used. The ingredient source, processing
history, and sensory characteristics of the
ingredient are of great importance for product
quality. Dairy ingredients can be incorpo-
rated into dry mixes as well as liquid, cul-
tured, gelled, and frozen products to create
tasty, nutritious products.

Shelf - stable Powdered Products

Dry dairy ingredients are added to beverages,
dessert products, and other foods because of
their fl avor, nutritional properties, and ability
to gel and create texture. Dairy ingredients in
dry mixes must be fl owable, easily reconsti-
tuted, and resistant to oxidative off - fl avors
and browning. Table 17.1 summarizes the
steps and factors affecting the reconstitution
of dairy powders. The ability of food proces-
sors and consumers to reconstitute dairy
powders for their intended use greatly affects
food processors ’ and consumers ’ opinions of
a product. Likewise, the sensory properties

of powdered dairy ingredients such as color

and fl avor must be maintained during storage

and distribution. Most dairy ingredients

contain lactose, which is a reducing sugar

that can interact with amino acids and cause

non - enzymatic browning in powders. Whole

milk powder and dried cream have shelf lives

of less than a year because of their high fat

concentrations (minimum 26% and 42% fat,

respectively), which leads to the develop-

ment of oxidative rancidity. Nitrogen fl ush-

ing of packaging containing milk powders

has been shown to improve the shelf life of

stored powders that are higher in fat (Lloyd,

et al., 2009 ).

Segregation of ingredients in dry mixes

during bin storage, bulk transport, and pack-

aging also can be an issue. Ideally, all of the

ingredients have the same particle size to

prevent segregation, and powders are blended

in a ribbon blender to achieve the most

homogeneous distribution of the different

components. The fi ll level, blade type, and

blade speed of the blender all affect the

ability to achieve a homogeneous mix

(Muzzio et al., 2008 ).

Beverage Mixes

In their simplest form, nonfat dry milk

(NFDM) and whole - milk powder are used

by consumers to make beverages. The next

level of value is added by agglomerating

or “ instantizing ” the powder to improve

the ability to reconstitute powders. Such

products include chocolate milk, hot cocoa,

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