Dairy Ingredients for Food Processing

474 Chapter 18

breads, rolls, bagels, cookies/biscuits, pies,

Danishes, muffi ns, croissants, and puff pas-

tries. Dairy - derived ingredients assist by

functional attributes of emulsifi cation, gela-

tion, aeration, browning, and fl avor develop-

ingredients, eggs and egg products, and
water. Flours, sugars, water, and shortenings
are major and essential components of most
bakery items. Bakery items that benefi t from
dairy ingredients include cakes, crusty

Figure 18.1. Major dairy ingredients and their origin. Adapted from De Wit (2003)

Colostrum,

and

Milk from

specially

vaccinated

cows

Fractionation,

Special Drying

Concentrate

Antibodies,

immune

protection

factors

Dairy biologics,

Health Food

supplements

Whole milk

Skim milk

Centrifugation Cream

Churning

Butter Buttermilk

Anhydrous

milk fat

Milk fat

fractions

Ultrafiltration

Acid casein

Milk Protein

Concentrate

Permeate

Crystallization

Dry whey

Acidification Rennetaction

Whey Rennet

casein

Neutralization

Whey Protein

Concentrate

powder

Ultrafiltration,

Ion exchange

Whey Protein

Isolate

powder

Whey Protein

Hydrolyzate

Caseinates

Casein

hydrolyzates

Dry

buttermilk

Dry whole

milk

Condensed

whole milk

Condensed

skim milk

Nonfat dry

milk

Condensed

whey

Dry

Lactose

Crude

lactose

powder

Condensed

Permeate

Functional

bioactive

peptides

Lactitol, Lactulose,

Lactic acid,

Lactobionic acid