Dairy Ingredients for Food Processing

456 Chapter 17

The lactose level can be signifi cantly reduced,

as much as 70%, by judicious use of lactose -

reduced MPC and high - protein WPC in the

formulation, replacing milk and NFDM.

Pudding may be low fat or nonfat corre-

sponding to FDA requirement for nutritional

labeling (Frye and Kilara, 2008 ). In some

puddings, milk fat is replaced with vege-

table fat.

Typical puddings contain approximately

13% to 16% sugar equivalent. The sweetener

most commonly used in the industry is

sucrose in either liquid (65% to 67% total

solids) or granulated form. The consistency

of pudding is better when sugar is added to

the milk rather than into the set base.

Generally, frozen pudding or custard produc-

Ingredients

The milk fat and MSNF in pudding mix com-
position is generally standardized from
whole, partially defatted milk, nonfat dry
milk, and/or condensed skim milk and cream.
Cream is used to standardize the fat content
of the pudding mix, especially in indulgent
versions of puddings. In some cases, 0.5% to
1% WPC (34% protein level) may be used in
a pudding mix and the rest of the milk solids
are derived from nonfat dry milk.
Milk protein concentrate (MPC) is a func-
tional ingredient that raises the protein level
of the mix, but the main reason for its use is
to reduce the lactose content of the mix to
produce a low - carbohydrate/ - lactose product.

Figure 17.8. Major classifi cation of puddings and dairy desserts.

Refrigerated

dairy

desserts

textured,

Smooth

single

layer:

Custard,

Lowfat/nonfat

pudding,

Indulgent

pudding

Creamy Dual

Textured:

Rice

Pudding,

Tapioca

pudding

Molded:

Flan with

caramel

topping

Smooth

Textured

Multiple

Layers:

Parfait,

Custard

Pie, Cream

cheese,

Lemon cream