Dairy Ingredients for Food Processing

422 Chapter 17

nutritional and diet shakes, and smoothies.
As with puddings and dessert mixes, many
beverages that contain signifi cant amounts of
milk powder, whey, or caseinates as part of
their formulation rely on the consumer to add
liquid dairy products. These products are
typically dry blends in which ingredients are
blended in a ribbon blender, similarly to cake
mix powder blending operations. In some
cases, sweetened and fl avored and fortifi ed
liquid milk or whey (especially mixed with
cocoa) are spray - , tray - , or drum - dried.
A number of malted, milk - based beverage
mixes that were developed in the early 1900s
as nutritional and energy beverages are still
popular today. They are fortifi ed with vita-
mins and minerals and contain a malted
ingredient such as malted barley or malt
extract as well as milk solids. The dry mix is
then added to hot or cold milk or water,
depending on preference. Examples of these
beverages include Milo (Nestl é ), Horlicks
(GlaxoSmithKine), and Ovaltine (trademark
of Associated British Foods and made by
Twinings or Nestl é , depending on the coun-
try). Examples of hot and cold beverage
mixes are shown in Tables 17.2 and 17.3.
Cocoa beverage powder compositions con-
taining nonfat dry milk (10% to 30% NFDM;

Table 17.1. Steps in the reconstitution of dairy powders.

Steps in powder

dissolution

Process Factors affecting

Wetting Tension of surface is

overcome and water is

in intimate contact with

dry particle

Particle porosity and pore radius

Fat content: more fat, more hydrophobicity, less wettability

Lactose crystallization causes caking and reduces wettability

Age and temperature of storage

Sinking Particles fall below the

surface of the liquid;

begins process of

dissolution

Higher particle density, better sinkability

Lactose crystallization increases sinkability

More fat, less lactose crystallization, less sinkability

Swelling of particles when wetted reduces sinkability

Dispersing Agglomerates disperse into

additional particles

Large particles increase dispersibility; as the percentage of

fi nes increases, dispersibility decreases

Higher porosity and density, more dispersibility

Dissolving “ Soluble ” milk components

such as lactose, whey

proteins, and minerals

dissolve and casein is

fully dispersed

pH and temperature of the solution

Increased storage time increases cross - linked proteins,

which decreases solubility

Increased denaturation decreases dissolvability

Fang et al. (2008)

Table 17.2. Instant hot beverage mixes.

Percent Composition Hot

cocoa

mixes

Instant

coffee

beverages

Nonfat dry milk/whey/

buttermilk powder

30 – 40 10

Sucrose/lactose or other

carbohydrate solids

source (corn syrup

solids, maltodextrin)

30 – 50 60 – 80

Cocoa 4.00 0

Instant coffee 0 4

Added fat 0 – 8 1 – 5

Stabilizers, emulsifi ers,

fortifi cation

1 – 2 1 – 2

10% to 60% cocoa; 25% to 60% sucrose, salt,

and fl avorings) are provided by Johnson and

Peterson (1974). This powder is added to hot

water or milk. They give another recipe

without NFDM for use in milk. It consists of

20% to 30% cocoa, 70% to 80% sucrose, and

some lecithin, salt and fl avorings.

Dry Non - dairy Coffee

Whitener/Creamer

Non - dairy creamers are used as substitutes

for dairy cream products and to create versa-

tility of new specialty fl avors. They are more

economical than natural dairy products. Non -