Dairy Ingredients in Bakery, Snacks, Sauces, Dressings, Processed Meats, Functional Foods 495tant reduction in pH discourages the growth
of undesirable organisms and exerts a preser-
vative effect.
In the manufacture of reformed hams,
lactose use varies from the 0.5% to 2% level.
It improves the water - holding capacity in
pumped ham and other coarse or noncom-
minuted meats. In the fi nished meat product,
lactose (1.2%) along with salt (2% to 3%)
and phosphate (0.3% to 0.5%) helps in
extraction and swelling attributes of meat
protein. Lactose at the 2% to 3% usage level
masks the bitter after taste associated with
salt and phosphate. Lactose also masks the
strong liver taste associated with liver - based
pat é s and spreads. Lactose enhances the
cured color of ham, and it improves the slice-
ability and yield of cooked ham, cooked sau-
sages, and liver products (Chandan, 1997 ).
Lactose - containing products such as whey
and NFDM are functionally inferior because
they contain too much calcium, which inter-
feres with the binding properties of meat
proteins.Milk Proteins
Milk protein contributes to the stability of the
emulsion. Milk protein or milk protein hydro-
lyzates can be used at the 0.8% to 1.6% level.
Sodium caseinate is widely used because it
competes favorably with meat proteins for
absorption at the oil - water interface to stabi-
lize fat in the emulsion.
Other important functional properties of
sodium caseinate in meat systems are that it
does not gel on heating, the denatured form
improves functionality, and it does not con-
tribute to the development of viscosity. The
addition of milk proteins in frankfurters
decreases the ingredient cost and increases
the yield (Toldra and Flores, 2007 ).
Nonfat dry milk at the 2% level boosts the
overall quality (better sliceability, color, and
fl avor) of cooked turkey deli breast meat.
NFDM can be used at the 3% to 5% level
in bologna, liver sausage, cotto salami, and(continuous phase), containing soluble salts
and proteins. Emulsion stability is achieved
by dispersing fat as fi ne particles and creation
of an interfacial protein membrane at the fat -
water interface. The fat, muscle, and connec-
tive tissue are converted to fi ne particles by
grinding.
The comminuted meat consists of indi-
vidual meat particles interspaced in the water
medium containing protein capable of dis-
playing adhesion properties. Accordingly,
proteins perform an important structural and
functional role. The functional attributes are
water binding (protein - water interaction), fat
binding (protein - lipid interaction), meat
binding (protein - protein interaction), viscos-
ity, solubility, gelation, and surface activity.
Dairy ingredients can be used as func-
tional ingredients in the manufacture of pro-
cessed meat, poultry, and seafood. In these
cases, lactose and milk proteins are generally
used.
The application of dairy ingredients is
determined largely by the degree of commi-
nution of meat in the formula. Hams and
bacon do not contain comminuted meat
during processing. Sausage, bratwurst, ham-
burgers, meat patties, meatballs, and chicken
nuggets are obtained from coarsely commi-
nuted meat. Frankfurters, hot dogs, bologna,
meat loaves, and liver sausages are derived
from fi nely ground meat.
Lactose
Lactose use in processed meats limited to
pasteurization treatment enhances the inten-
sity and brightness of color. In sausage manu-
facture, lactose at the 1% to 2% level assists
in controlled browning (Maillard reaction)
after frying or microwave heating (DMI,
1998 ). In the fermented sausage process,
lactose (1% to 3% usage level) furnishes the
carbohydrate necessary for the growth and
production of lactic acid by starter cultures.
Lactobacilli and Pediococci grow well when
lactose is present in the medium. The resul-