Dairy Ingredients for Food Processing

Table 17.20. Suggested formulation for long - life, aseptically packaged vanilla, chocolate, and but-
terscotch pudding.

Percent Composition Vanilla Chocolate Butterscotch

Milk, 3.3% fat 63 – 68 56 – 63 63 – 68

Sugar, granulated 13 – 16% 12 – 17 7 – 10

Cream, 36% fat 7 – 8% 3.5 – 4.5 3 – 6

Water 5.5 – 7.0 10 – 14 2.5 – 5.0

Cocoa powder 0 1.5 – 2.5 0

Chocolate liquor 0 1.5 – 2.0 0

Butterscotch topping 0 0 9 – 14

Cross - linked waxy maize starch 3.5 – 4.5 3.5 – 4.5 3.5 – 4.5

Vanilla extract, 2 × 0.25 – 0.30 0.10 – 0.15 0

Salt 0.15 – 0.25 0.20 – 0.30 0.25 – 0.35

κ - carrageenan 0.10 – 0.20% 0.10 – 0.15 0.25 – 0.35

ı - carrageenan 0.07 – 0.14% 0.09 – 0.11 0

Sodium stearoyl - 2 - lactylate 0.03 – 0.05 trace 0.03 – 0.05

Color As needed 0 0.02 – 0.04

Butterscotch fl avor 0 0 0.03 – 0.05

Calcium oxide 0 0 0.015 – 0.025

Adapted from Rapp (1986)

Figure 17.9. Manufacturing outline for the manufacture of aseptic, smooth pudding. Chandan and Kilara
(2008).

Balance TK

Holding Tube

UHT-

Pre-Heat to 49°C135-149°C/3 sec)Cooling to 26°C

Aseptic Filler

Homogenizer(49°C, 14 MPa

Palletizing Pudding

Distribution

Sugar,Starch

Carrageenan

and Flavor,

etc.

Refrigerated

Storage

Aseptic

Tank

Standardizing Tank

Milk/Skim/Condensed
Storage

461