Dairy Ingredients in Dairy Food Processing 455convenience and portability. In general, these
dairy desserts do not have a standard of iden-
tity defi ned by the FDA.
Dessert puddings include bread pudding,
carrot pudding, chocolate pudding, vanilla,
pudding, butterscotch pudding, pistachio
pudding, plum pudding (Christmas pudding),
fruit pudding, rice pudding, tapioca pudding,
date and toffee pudding, pie fi llings, blanc -
mange, custard, junket, mango pudding, par-
fait, and mousse. Puddings in frozen form are
exemplifi ed by frozen custard and pudding
pops.Market Value
The market for refrigerated dairy desserts is
fairly signifi cant in European countries.
However, in the United States, pudding is not
perceived by the consumer as being as
healthy as yogurt. In reality, pudding is also
a dairy category that is wholesome, nutri-
tious, low in fat, and high in calcium (Smith,
2003 ). In 2004, the sales of refrigerated
pudding, mousse, gelatin, and parfait brands
were $570.4 million with a change of − 0.1%
from the previous year. Total sales for shelf -
stable pudding and gelatin brands were
$283.6 million and the sales growth vs. that
of the previous year was 7.7%. (AllBusiness,
2007 ).Types of Puddings and Dairy Desserts
Various types of puddings and dairy desserts
are classifi ed in Figure 17.8. The broad clas-
sifi cation shows some examples of common
names of desserts and snacks. Recent trends
include more technically sophisticated
products.- Layered mousses
- Pudding with swirls
- Vertically and horizontally layered
products - Combinations of mousses, gelatin desserts,
fl ans, cakes, and puddings. - Healthy and indulgence products
Salad Dressing
Salad dressing can be prepared with sour half
and half as a base, which subsequently may
be blended to produce a distinctive creamy
dressing. This refrigerated dressing contains
50% to 75% fewer calories than conventional
salad dressings, but has a comparable fl avor
and texture. The reduction in calories is pri-
marily attributed to a lower fat level of 10.5%
in sour half and half dressing as compared to
30% to 80% oil in regular dressing.
Refrigerated and Shelf - Stable
Ready - to - Eat Desserts/Snacks
Dairy desserts are thickened and set product
made by adding sweeteners; varieties of
starch, rice, or rice powder; tapioca gran-
ules; gelatin; seaweed extracts such as algi-
nates, carrageenan, and other hydrocolloids;
tapioca; or eggs to milk or skim milk. Crushed
nuts and dry fruits also may be incorporated
to add variety of texture and fl avor. Dairy
desserts may be used as snacks or desserts. A
detailed discussion on dairy desserts is given
elsewhere (Chandan and Kilara, 2008 ).
This section deals with the refrigerated and
shelf - stable category that includes pudding,
custard, mousse, cr è me brulee, and cheese-
cake. The fi nal texture in most dairy desserts
is derived from the interaction of milk casein
with carrageenan along with viscosity that can
be generated from modifi ed starch. The tex-
ture varies from soft, creamy, and spoonable
to gelled and fi rm. Flan and some puddings
may be fi rm enough to be molded in a packag-
ing cup with a sauce or syrup at the bottom.
After removal from the cup and retrieval in a
dessert plate, it is consumed with the sauce
fl owing down from the top. Generally, these
products are pH - neutral. Occasionally, they
are directly acidifi ed or cultured. The custards
and puddings may be prepared or baked in a
pie crust to make pies such as tarts, cheese-
cakes, key lime pie, or cream pie. The advent
of shelf - stable, ready - to - eat puddings in
single - serving containers gives the consumer