Chemical, Physical, and Functional Characteristics of Dairy Ingredients 55capacity, and it forms uniform gels with
water - binding and gel strength.
Total milk protein (TMP) is a co -
precipitate and includes casein and globular
whey proteins. It is used in reformed poultry
products (low - grade poultry meat such as
feet, head, and dark thigh meat) to improve
color and texture. TMP improves juiciness
(in batter, premade emulsion); overcomes
frying loss, shrinkage, and dry mouth feel in
reformed poultry products; and enables the
incorporation of high levels of skin in
reformed poultry products without “ fatting
out. ”
Controlled enzyme hydrolysis modifi es
the functional performance (fl avor, viscosity,
machineability) of milk protein. Milk protein
hydrolysates (MPH) increase whipping
ability and produce stable foams (marshmal-
low, mousse, nougat). MPH are used to
produce stable aerated foods in the presence
of high levels of fat, carbohydrate, and
protein (e.g., rich, light and fl uffy chocolate
and fruit mousses).Lactose
Lactose is 25% sweeter than sucrose and it
does not dominate natural fl avors. It is used
in the baking industry for crust color (brown-
ing) and fl avor (caramelization). In formu-
lated powdered products, lactose crystals are
slow to take up moisture, hence they reduce
caking or lumping. In brewing and baking,
lactose is not fermented by conventional
strains of yeast; therefore, its contribution to
color and sweetness is not destroyed. Lactose -
hydrolyzed syrups from permeates and whey
are used in confectionery and ice cream.References
Anon. 2008. Organic milk is cream of the crop. http://
http://www.ncl.ac.uk/press.offi ce/press release/item/?ref=
1211878767. Accessed: April 7, 2009.
Antila A , Paakkari I , Jarvinen A , Mattilla MJ , Laukkanen
M , Pihlanto A , Mantsala P , Hellman A. 1991. “ Opioid
Peptides derived from in - vitro proteolysis of bovinemilk protein (TMP), and milk protein hydro-
lysate (MPH). A number of technologies such
as separation (e.g., enzymatic hydrolysis,
heat precipitation, isoelectric precipitation,
and membrane fi ltration), co - precipitation
(isoelectric precipitation), and mineral modi-
fi cation (e.g., sodium caseinate for emulsifi -
cation, calcium caseinate to control viscosity)
are used to prepare various functional milk
proteins. Caseinates (alkali - treated casein)
have random coils with a low percentage
of helix structure, hence, limited heat gela-
tion and denaturation, but high viscosity
in solution. They also have a high electric
charge and are more soluble with a strong
preference to interphaces (e.g., fat - water,
air - water).
Caseinates can form strong fl exible mem-
branes used in edible food coating, packag-
ing, and fi lms. They emulsify free fat in meat
emulsions, hence, they allow the salt - soluble
part of myofi brillar protein of meat for water
binding. High viscosity sodium caseinates
are used to create a range of textures (cutable
to spreadable) with minimal fat separation
(e.g., pates). Calcium caseinate is used to
whiten chicken nuggets made from mechani-
cally deboned meat and to improve gel
strength in surimi.
Whey proteins are low in proline with
many sulphide bonds and are globular with
strongly folded structures, and they are sensi-
tive to heat. The globular nature of whey
protein enables low viscosity in meat
pumping brines. Heat unfolds the globular
structure of whey proteins, which enables
gelling that is used in meat anolog products.
Whey proteins can be fractionated according
to solubility, size, and charge into two main
fractions, namely α - and β - fractions. The α -
fraction mainly contains α - lactalbumin,
whereas the β - fraction contains more than
80% β - lactoglobulin and less than 5% α -
lactalbumin. Unique functional properties of
the β - fraction include solubility in acid solu-
tion (pH 4.0), no coagulation in low pH or
heating, low lipid content, and high foaming