Dairy Ingredients for Food Processing

Dairy Ingredients in Dairy Food Processing 465

topping or with other fl avors. For coffee

fl avor 2% to 3% soluble coffee is used, and

for chocolate, a 10% to 12% dark chocolate

coating is used.

Aerated Dessert/Mousse

Mousse is an aerated and stabilized product

with a light, dry, and foam - like consistency.

Generally, mousse is prepared from a heat -

treated liquid mix that is whipped in a con-

tinuous aerator, dispensed into cups, sealed,

and cooled. Mousse also can be produced

with an ice cream freezer, followed by pack-

aging of frozen mousse in cups. The frozen

mousse is marketed frozen and is thawed

prior to consumption at home by the con-

sumer. The density of the product is con-

trolled by the degree of whipping air and the

resulting overrun. The overrun may be 100%

to 150%, depending on the texture desired in

the whipped product. It is important to use an

effective emulsifi er for the manufacture of

mousse to create fi ne air bubbles. Gelatin is

a key ingredient along with cream, cream

cheese, and sugar. Flavorings such as fruits,

cocoa, or vanilla may be used. Flynn (1999)

has given the formulation (Table 17.28 ) and

process of such a product.

To manufacture chocolate dessert, cream,

sugar, cocoa, and chocolate chips are blended

and beaten in a Hobart - type mixer to attain

25% overrun at 10 ° C. This pre - mix is stored

eggs, and sugar. The mix is blended for 30
minutes. Liquid caramel (5 to 6 g) is placed
into 120 - ml containers, followed by 100 to
105 g of the blended mix in each packaging
cup. The containers are vacuum sealed and
heat treated at 70 ° C to 105 ° C (158 ° F to
221 ° F) for 25 to 35 minutes. The set fl an is
cooled rapidly to 0 ° C to 8 ° C (32 ° F to 46 ° F).
Flan also can be made without caramel

Table 17.26. Typical formulation of baked fl an.

Ingredient Usage level

Skim milk 65 liters

Cream cheese 15 kg

Liquid eggs 20 kg

Sugar 14 kg

Flavor, cinnamon 125 g

Lemon rind 550 g

Liquid caramel 6 kg

Adapted from Salmones (2006)

Table 17.27. Formulation of egg - free fl an.

Ingredient %

Water 81.670

Nonfat dry milk 7.350

Sugar 8.160

Rice fl our 2.000

Carrageenan 0.282

Locust bean gum 0.116

Pectin 0.065

Tetra potassium pyrophosphate 0.212

Xanthan gum 0.073

Whey protein isolate 0.073

Adapted from Kadan and Ziegler, Jr. (1990)

Table 17.28. Suggested formulation of settable and aerated dessert.

Ingredient Chocolate Lemon Strawberry Vanilla

Cream, 35% fat 16 liters 10 liters 10 liters 10 liters

Sugar 3 kg 2050 g 2.5 kg 2050 g

Gelatin 226 g 226 g 226.0 g 226 g

Cocoa, alkalized, 10% – 12% fat 600 g 0 0 0

Chopped chocolate 3 kg 0 0 0

Cream cheese 1,200 g 1,240 g 2 kg 1,250 g

Lemon juice 0 2.7 liters 0 0

Condensed milk 0 4 kg 0 4 kg

Water 1,200 ml 2 liters 2 liters 2 liters

Strawberries 0 0 1 kg 0

Vanilla 0 0 0 As needed

Adapted from Flynn (1999)