Dairy Ingredients for Food Processing

Dairy Ingredients in Dairy Food Processing 459

facture. In addition, chocolate liquor at the

1.5% to 2% level aids in improvement of

chocolate fl avor.

Vanilla is a very popular fl avor of com-

mercial pudding. Artifi cial vanilla fl avor is

prepared from synthetic methyl vanillin. In

pudding manufacture, vanilla (2 times) is

generally used at a level of 0.25% to 0.30%

in vanilla pudding and at a level of 0.10% to

0.15% in chocolate pudding.

Butterscotch may be procured as liquid

butterscotch topping or as dry butterscotch

chips. Butterscotch topping is generally used

at the 9% to 14% level.

Refrigerated Ready - to - Eat Pudding

Using Starches

Tables 17.18 and 17.19 show composition

and formulation of typical refrigerated

puddings.

Kettle/Batch Process (Hot Pack)

A general manufacturing procedure for (non -

sterile) refrigerated milk - based pudding

involves blending dry ingredients in the

mixture of milk and cream in a kettle. The

color solution is boiled and added along with

fl avor during heating to 65.6 ° C (150 ° F). The

mix is pumped to the processor for pasteuri-

zation; heat treatment of no more than 68.3 ° C

(155 ° F) in the processor and holding time of

30 minutes are needed to meet pasteurization

requirements. The pasteurized product is

pumped to the pudding thermutator or

heat treatment exceeding 129.4 ° C (265 ° F)
necessary for sterilizing the pudding mix.
The protein aggregation is more noticeable in
low - fat to nonfat pudding and is character-
ized by a white speckled and translucent
appearance accompanied by chalky mouth
feel. These attributes are considered defects
in the product. The protein aggregates are of
the order of 40 micrometers in size. The
phosphate mixture comprises of equal
weights of tetra sodium pyrophosphate and
disodium dihydrogen pyrophosphate (also
called sodium acid pyrophosphate) at a level
of 0.05% to 0.5% by weight of pudding
(Leshik, 1993 ).
Emulsifi ers aid in the dispersion and
mixing of dry ingredients and formation of a
relatively fi rm and smooth texture, especially
if milk fat is replaced with vegetable oil or
fat. More common emulsifi ers consist of
acetylated monoglycerides, propylene glycol
monoesters, glycerol lacto palmitates, and
sodium stearoyl - 2 - lactylate. Most emulsifi ers
are used at low levels (0.02% to 0.08%). The
level is raised to 0.15% when milk fat is
replaced with vegetable fat.
Salt and egg (white and yolk) are com-
monly used in pudding formulation. Salt is
used to round off the overall fl avor and is
generally used at a level of 0.20% to 0.30%.
Egg yolk (frozen, sugared) imparts a charac-
teristic fl avor as well as a source of lecithin
emulsifi er. Liquid pasteurized whole egg is
used in certain rice puddings.
Cocoa powder of 22% to 24% fat is used
at the 1.5% to 2.5% level in pudding manu-

Table 17.18. Typical composition of refrigerated milk - based pudding.

% Component Vanilla Light chocolate Dark chocolate

Milk fat 3.50 3.50 3.50

Milk - solids - not - fat 8.25 7.50 7.50

Sucrose 14.75 16.00 16.00

Modifi ed starch 5.80 5.70 5.10

Vanilla As needed As needed As needed

Color As needed — —

Cocoa — 1.40 2.50

Total solids 33.30 34.10 34.60

Adapted from Chandan (1997)