Dry Milk Ingredients 155Specialized Milk Powders
In addition to conventional milk powders,
there is a growing range of powders that are
specially tailored to provide physical, nutri-
tional, or physiological functional roles in a
food product.
Milk Powders for
Chocolate Manufacture
When full - cream milk powder is intended for
chocolate manufacture, a high level of free
fat is desirable to reduce the amount of cocoa
butter and surfactants needed in the chocolate
Table 6.3. Functional requirements of skim milk powders in selected applications.
Product Heat treatment of milk powder Desirable powder attributes
Single - strength milk
Pasteurized milk Low - medium heat Reconstitutability
Good fl avor
Emulsifying
UHT milk Low - medium - high heat Reconstitutability
Good fl avor
Heat stability
Emulsifying
Low level of heat - stable enzymes
Concentrated milk products
Evaporated milk High heat Reconstitutability
Heat stability
Viscosity
Sweetened condensed milk Low - medium heat Reconstitutability
Viscosity
Other recombined dairy products
Yogurt Low heat Water binding
Viscosity
Gelling
Cream Low - medium heat Good fl avor
Emulsifying
Cheese Low heat Rennetability
Other products
Ice cream Low - medium - high heat Foaming/whipping
Emulsifying
Confectionery High heat Water binding
Foaming/whipping
Emulsifying
Heat stability
Bakery High heat Water binding
Foaming/whipping
Emulsifying
Gelling
Meat products High heat Water binding
Foaming/whipping
Emulsifying
Gellingformulation as the viscosity of the chocolate
mass is reduced and less energy is used for
chocolate manufacture. When the traditional
process is for manufacture of full - cream milk
powder (Figure 6.1 ) with a typical fat content
of 26% fat, a powder with low level of free
fat is obtained. However, roller - dried powders
have high levels of free fat, making them
more suitable for chocolate manufacture
(Reimerdes and Mehrens, 1993 ; Augustin,
2001 ). Compositional factors can impact the
free fat content of milk powder. Higher solid -
fat content of the fat (Twomey et al., 2000 )
or the fat content of the concentrate (Kelly