Dairy Ingredients for Food Processing

Dairy Ingredients in Dairy Food Processing 463

stored aseptically. The second stream con-

sists of the rest of the formulation ingredients

which are blended and homogenized at 57 ° C

(135 ° F) in a two - stage homogenizer (14 MPa

[2,000 psi], fi rst stage; 3.5 MPa [500 psi],

second stage). The mix is then sterilized

by heat treatment of 130 ° C to 150 ° C (266 ° F

to 300 ° F) for 6 to 30 seconds (Leshik et al,

1990 ). The two sterile streams are then

blended aseptically at 24 ° C (75 ° F); thus,

heat - labile aspartame is not subjected to the

high temperatures required for sterilization.

The sterilized pudding is then aseptically

packaged. In the fi nal pudding, the lactic acid

acidifi es the pudding to reduce the pH from

6.6 to 5.6 and the pudding obtained does not

exhibit an acidic taste.

The high protein, low carbohydrate pud-

ding formulation is shown in Table 17.24.

Low - fat and Nonfat Puddings

Low - fat and nonfat pudding products offer
consumers choices for nonfat or low fat ver-
sions of puddings. In the absence of fat in the
mix, calcium - sensitive, irreversible gelling
hydrocolloid, namely sodium alginate, is a
key ingredient to form the desirable texture
in UHT - processed pudding. Low methoxy
pectin and gellan gum are also effective
(King and Leshik, 1993 ). Table 17.22 gives
the formulation of nonfat and low - fat
pudding. The processing procedure is similar
to that of other sterilized, aseptically pack-
aged products.

No - Sugar - Added and High - Protein,
Low - Carbohydrate Pudding

The formulation of no - sugar - added pudding
is exemplifi ed in Table 17.23. This formula-
tion uses lower milk solids to obtain stability
at pH of 5.7, and xanthan gum functions as
a viscosity and body - building agent. The
key to formulating this type of pudding is the
use of high - intensity sweeteners, namely
aspartame, sucralose, and acesulfame - K. It
is common to use a mixture of the high -
intensity sweeteners to impart a better sweet-
ness profi le resembling sucrose. The process
involves two stream steps. In the fi rst step,
an aqueous solution of aspartame containing
all of the lactic acid is fi lter - sterilized and

Table 17.22. Typical formulation of fat - free and low - fat pudding.

% Composition Fat free,

chocolate

Fat free,

vanilla

Low fat,

vanilla

Milk, 2% fat 0 0 66.09

Skim milk 70.00 71.01 0

Water 9.88 10.55 18.10

Sucrose 12.79 12.28 10.10

Starch 4.41 5.00 4.10

Sodium stearoyl lactylate 0.20 0.20 0.20

Sodium alginate 0.15 0.10 0.23

Flavor and colors 0 0.70 0.36

Polyphosphates (50% tetrasodium and 50% sodium

acid pyrophosphate)

0 0.08 0

Cocoa 2.57 0 0

Adapted from: King and Leshik, 1993 : Leshik, 1993

Table 17.23. Formulation of no - sugar - added

pudding.

Ingredient %

Milk, 2% fat 62.63

Modifi ed starch 4.30

Flavor 0.21

Sodium stearoyl lactylate 0.20

Coca 2.80

Water 29.26

Lactic acid 0.31

Aspartame 0.14

Xanthan gum 0.15

Adapted from Leshik et al. (1990)