Dairy Ingredients for Food Processing

Dairy Ingredients in Dairy Food Processing 439

provides fl avor, lubricity in the mouth, and

the ability to whip air into products. The

higher the fat, the more overrun that can be

whipped into the cream without the use of

emulsifi ers. The state of the fat in the cream,

in regard to crystallization and having intact

fat globules with intact membranes, are

important to achieve maximum overrun.

Cream and whipping cream are not homog-

enized when they are processed because that

can cause defects during whipping and

agglomeration of crystallized fat during

storage and transportation.

To prevent separation of cream products

during distribution, carageenan is commonly

added at low levels to increase the viscosity

of the blend. It also helps improve whipabil-

ity and stability of the whipped cream.

Emulsifi ers such as mono - and diglycerides

also are added to improve whipability. Sugars

may be added to improve the fl avor; they also

help to increase the viscosity of the liquid

phase, which improves the whipped cream

stability.

The stability of the protein in the cream to

the heat and conditions in coffee is important

for all cream products. Flocculation of protein

is highly undesirable. The stability of the

cream to the temperature, acidity, and miner-

als (especially calcium) in the coffee water

can be improved by using chelating agents

and buffers such as sodium polyphosphates.

A comparison of fat levels in various cream

products by U.S. regulations is presented in

Table 17.9.

Half and Half

It has been estimated that 63% of coffee

drinkers add a sweetener and/or creamer. The

objective is to develop whiter color and mod-

erate coffee fl avor (Decker 1999 ). Half and

half (10.5% fat) is a popular whitener used

for creaming coffee, tea, cocoa, and hot choc-

olate. It is marketed as a retail item that is

ultra - high - temperature (UHT) processed and

effect stiffness (Marshall et al., 2003 ). These
factors are controlled by the base formula
and freezer design and running conditions.
Stiffer products are more desirable for novel-
ties, whereas a wetter ice cream is desirable
for fi lling containers to prevent voids (Kilara
and Chandan, 2007 ).

Packaging

Frozen dessert packages must protect the
product from damage during distribution and
from dehydration at the surface, as well as
provide the proper shape. Package materials
vary depending on the product and can range
from 100% plastic to plastic - coated paper-
board. Product in plastic fi lm usually is sold
in paperboard boxes to afford physical
protection.

Hardening

Approximately 30% to 40% of the water is
frozen after conventional freezing; this ice is
present in the sugar - saturated liquid interface
(Eisner, Wildmoser et al., 2005 ). The purpose
of hardening is to freeze more of the water in
the packaged dessert by reducing the tem-
perature of the product to below − 18 ° C (0 ° F).
As more water freezes, it is incorporated into
existing crystals, causing them to grow
(Eisner, Wildmoser et al., 2005 ). Because
larger ice crystals cause a coarse mouth feel,
it is desirable to freeze the product quickly to
minimize ice crystal growth. For novelties, it
is crucial to harden the product quickly to
prevent deformation during further handling
operations.

Fluid Dairy Products: Refrigerated

and Shelf - stable

Cream and Whipping Cream

High - fat fl uids are mainly used as creamers
for coffees and in the formulation of refriger-
ated desserts and frozen desserts. The fat