Dairy Ingredients for Food Processing

442 Chapter 17

Table 17.12. Ready - to - drink chocolate milk and breakfast drinks.

Percent Composition Sweetened

breakfast

beverage

Sugar - free

breakfast

beverage

Chocolate milk

Water 14 21 1 (from sugar)

Fluid milk 70 70 90

Concentrate protein source (milk protein, whey) 2 2 0

Sucrose/lactose 8 0 6

Cocoa 1.5 1.5 2

Carbohydrate solids source (corn syrup solids, maltodextrin) 1 2 0

Added fat 1.5 1.5 0

Stabilizers, emulsifi ers, fortifi ers, high - intensity sweeteners,

fl avors)

2 2 2

Cultured Dairy Foods

Fermented dairy foods have constituted a

vital part of the human diet in many regions

of the world since time immemorial. They

have been consumed ever since the domesti-

cation of animals. Milk is a normal habitat of

a number of lactic acid bacteria, which causes

souring of milk held at bacterial growth

temperatures for an appropriate length of

time. Depending on the type of lactic acid

bacteria gaining entry from the environmen-

tal sources (air, utensils, milking equipment,

milkers, cows, feed, etc.), the sour milk

attains characteristic fl avor and texture. A

perspective on various fermented dairy ingre-

dients including their applications is described

in Chapter 13 of this book. The formulation

of major cultured dairy foods is given in

Table 17.13.

processing and concerns about protein stabil-
ity during storage. Ready - to - drink breakfast
drinks are often fortifi ed with minerals and
vitamins.

Eggnog

The composition and formulation of eggnog
is also shown in Tables 17.10 and 17.11. The
processing procedure involves blending all
the liquid ingredients; the stabilizer is dry
blended with the eggnog base and added to
the liquid blend and mixed thoroughly. The
mixture is pasteurized at 79.4 ° C (175 ° F) for
25 seconds and homogenized at 57.2 ° C to
62.8 ° C (135 ° F to 145 ° F) and 3.5 MPa (500
psi) second stage, and 14 MPa (2,000 psi)
fi rst stage. The product is cooled to 1.7 ° C to
3.3 ° C (35 ° F to 38 ° F), packaged, and stored
at 1.7 ° C to 4.4 ° C (35 ° F to 40 ° F).

Table 17.13. Typical formulation of cultured dairy products.

Percent Composition Plain

yogurt

Yogurt,

blended

style

Yogurt,

FOB *

style

Frozen

yogurt,

low - fat

Cultured

buttermilk,

nonfat

Sour

cream

Milk fat 0.4 – 3.25 0.5 – 3.50 1.0 – 1.5 0 – 2.1 < 0.5 18.0

Milk - solids - not - fat 12.5 – 14.0 10.0 – 12.0 12.7 – 13.0 10.1 10.3 8.5

Sucrose 0 6 – 10 0 – 6 12.6 0 0

Stabilizer 0 – 0.5 0.3 – 1.6 0.1 – 0.2 0.6 0 0.6

Corn syrup solids, 36 DE 0 0 0 5.4 0 0

Maltodextrin, 10 DE 0 0 0 3.6 0 0

Whey protein concentrate 0.8 0.8 0.8 2.4 0 0

pH 4.4 4.4 4.4 6.0 4.6 4.6

• Fruit on the bottom
  Adapted from Chandan and Shahani (1995) , Chandan and O ’ Rell (2006a,b)