Dairy Ingredients for Food Processing

473

Chapter 18

Dairy Ingredients in Bakery, Snacks, Sauces,

Dressings, Processed Meats, and Functional Foods

Ramesh C. Chandan

Dairy ingredients are commonly used in the
manufacture of various food items. As shown
in Figure 18.1 , an array of dairy ingredients
is derived from milk and colostrum by
various unit processes which involve concen-
tration, dehydration, crystallization, mem-
brane fractionation of milk constituents, and
physical isolation of physiologically active
nutrients. Lactose is used as an extender in
pharmaceutical industry and its derivatives
lactitol, lactulose, and lactobionic acid are
useful pharmaceutical compounds. Lactic
acid polymers are used in biodegradable
plastics and packaging materials.
Several bioactive peptides derived from
enzyme hydrolysis of fractionated casein and
whey proteins have been developed as func-
tional food ingredients. Functional bioingre-
dients from dairy fermentations are discussed
in Chapter 14 , and Nutritive and health char-
acteristics of dairy ingredients are given in
Chapter 16.
Dairy - derived ingredients have distinct
functionality and nutritive profi les suitable
for use in bakery foods, infant formula, nutri-
tional and dietetic drinks and bars, chocolate
and confectionery products, snacks, sauces,
dressings, and processed meats. Furthermore,
certain biopeptides form the basis of nutra-
ceuticals with purported health benefi ts
including sports performance enhancement,

blood pressure control, anti - anxiety effects,

and sleep - inducing ability.

The applications of dairy ingredients in

diverse foods are discussed in various chap-

ters of this book. The use of dairy ingredients

in dairy foods is given in Chapter 17 ; in

chocolate and confectionery products in

Chapter 19 ; and in infant formulas, nutri-

tional beverages, meals, and bars in Chapter

20. This chapter includes applications in

functional foods, bakery, snacks, sauces,

dressings, and processed meats.

Bakery Products

Bakery items acquire desirable attributes of

soft crumb, fl avor, and crust color superiority

when nonfat dry milk (NFDM), milk fat,

whey solids, whey protein concentrates, and

sodium/calcium caseinates are included in

their formulation. These ingredients provide

functional properties as well as desirable

nutritional superiority. In particular, the

amino acid profi le of dairy proteins comple-

ments and develops the improved amino acid

profi le of grain proteins. Economical substi-

tute blends with functional attributes compa-

rable to NFDM have been developed. Dry

sweet whey as such is widely used in bakery

items, especially cookies, because of its

superior functionality with respect to color

and texture formation in the fi nished product.

Ingredients used in baking primarily

consist of fl ours made from hard and soft

wheat, miscellaneous fl ours of other grains,

sugars and syrups, shortening, milk - based

Dairy Ingredients for Food Processing edited by
Ramesh C. Chandan and Arun Kilara
© 2011 Blackwell Publishing Ltd.