Dairy Ingredients for Food Processing

440 Chapter 17

Table 17.9. Comparison of cream products.

% Composition Heavy cream Light whipping

cream

Light cream Half and half

Fat range allowed^1 Approximately 36 30 – 36 fat 18 – 30 10.5 – 18

Typical fat^2      37 30.91 19.31 10.5

Typical solids nonfat^2 5.29 5.59 6.94 7.93

1 Values from Title 21, United States Code of Federal Regulations
2 Values from USDA Nutrient Database http://www.nal.usda.gov/fnic/foodcomp/search/

sodium citrate or phosphate buffering salts

are added to both dairy and non - dairy cream-

ers to develop their stability in coffee.

Some liquid whiteners are freeze - thaw

stable; they are kept frozen for extended shelf

life but are thawed prior to use. To improve

their convenience, most non - dairy creamers

now are long - life product manufactured by

treating the liquid whitener at sterilization

temperature - time combinations and packing

the product aseptically. The high heating

regime employed in aseptically packaged

whitener can cause Maillard browning,

giving the product an undesirable dark color.

Therefore, no corn syrup is used in the for-

mulation to avoid the interaction of reducing

sugar with amino acids of protein in the

formula.

A typical formula for aseptic liquid whit-

ener is given in WO 2007/044782 : 40%

water, 12% to 15% palm oil, 3% to 6%

sucrose, 1% to 2% sodium caseinate, 1% to

3% dipotassium phosphate, 0.02% salt, 1%

to 5% emulsifi er, 0.02% to 0.2% carrageenan

and carboxy methyl cellulose, and 0.5% to

1% fl avor (McKenna, Keller, and Streiff,

1988 ; Campbell and Morley, 1992 ). The

product is said to be stable for six months at

room temperature and for a year under refrig-

eration conditions.

Chocolate Milk and Breakfast Drinks

The manufacturing procedure for chocolate

milk and breakfast drinks consists of blend-

ing the liquid ingredients and adding choco-

late powder slowly into the liquid blend with

packaged in dairy cartons similar to cream.
As a food service item, it comes in individual
size (portion - controlled, 0.5 to 0.75 fl oz)
cups. The packages contain ultrapasteurized
product for extended shelf life under refriger-
ated storage and brief exposure to room tem-
perature during hospitality conditions. In
view of the exposure to the acidic coffee
environment, normal cream products tend to
break down and curdle (feathering effect).
Chelating agents and buffering salts such as
sodium citrate or phosphate buffering salts
are added to half and half to ensure stability
in hot coffee. In the manufacture of half and
half, all of the liquid ingredients are blended,
and then dry milk is incorporated through a
powder funnel or other blender to standardize
to the correct fat and solids levels.

Fluid Non - Dairy Creamer/Whitener

Liquid non - dairy whiteners simulate coffee
cream. They are an oil - in - water type of emul-
sion in which the oils substitute for the milk
fat of cream. The emulsion is designed to
deliver a creamy body and fl avor.
Non - dairy creamer is packaged in dairy
cartons for the retail market. As a food service
item, it comes in individual size (portion -
controlled, 0.5 to 0.75 fl oz) cups, similar to
half and half. The packages contain ultrapas-
teurized product for extended shelf life under
refrigerated storage or ambient storage if
packaged aseptically. Normal cream products
tend to curdle (feathering effect) during
exposure to the acidic coffee environment.
Chelating agents and buffering salts such as