Dairy Ingredients for Food Processing

Dairy Ingredients in Bakery, Snacks, Sauces, Dressings, Processed Meats, Functional Foods 479

semi - soft, or soft. High - moisture and high - fat

varieties impart a smooth mouth feel. Cheese

fat melts at 28 ° C to 36 ° C (82.4 ° F to 98.6 ° F),

which is synonymous with body temperature.

Accord ingly, complete melting of milk fat

contributes to a smooth mouth feel; for

instance, cream cheese is noted for a contrib-

uting smooth texture to bakery products.

Other cheeses such as asiago and parmesan

contribute their dense or crumbly texture.

The process cheese category is especially

suitable for bakery applications (Chapter 11 ).

Restricted - melt cheeses offer low fl owability

without loss of identity; thus, they are suited

for breads, extruded fi llings, and pretzels. A

cheese slurry consisting of cheese, enzyme -

modifi ed cheese, and cheese fl avors can be

incorporated in dough and baked to yield

baked cheese crackers. Cheese powders,

which come in a variety of fl avors and can

be blended in bakery dough, offer the advan-

tage of shelf stability. Popular cheese fl avors

are cheddar, blue, colby, Monterrey jack,

mozzarella, Romano, and parmesan. Cheese

powders are convenient to use as a seasoning

for covering the surface of potato chips and

extruded grain snacks.

Because cheese is a concentrated form of

milk protein, fat, minerals, and fat - soluble

and water - soluble vitamins, its incorporation

contributes its share of the overall nutrient

profi le to bakery items. These nutrients

include high - quality milk protein, calcium,

ribofl avin, and vitamins B 12 , A, D, E, and K.

Furthermore, cheese is low in undesirable

trans - fatty acids and it furnishes desirable

essential fatty acids (linoleic and linolenic

acids).

Pizza

Pizza topping constitutes a major application

of cheeses. The most commonly used cheeses

for pizza are mozzarella, provolone, parme-

san, and Romano. Mozzarella is the domi-

nant topping cheese; the low - moisture variety

is preferred. Regular moisture whole milk

is advisable. Butter can be held for a year
in frozen form − 23 ° C to − 29 ° C ( − 10 ° F to
− 20 ° F).
Butter should be tempered to the appropri-
ate temperature for optimal functionality.
Softening of butter is advisable at 15.6 ° C to
18.3 ° C (60 ° F to 65 ° F). The recommended
thawing times are two to three days for 30 -
pound cases and four to fi ve days for 68 -
pound blocks. Accelerating the thaw time
by subjecting butter to higher temperatures
interferes with the crystal profi le and should
be avoided. Liquefi ed warm butter gives a
greasy dough with undesirable viscosity or
density, and may compromise the quality of
the baked product. Cold butter works well in
pie and pastry dough production. Prior to the
addition of fl our, sugar and other ingredients,
cold butter (to be used as a roll - in fat) is made
pliable by beating it with a hook or paddle in
a Hobart mixer. In the production of cookies,
cakes, breads, and icings, butter is warmed to
room temperature. For cake batter produc-
tion, sugar is thoroughly creamed with butter
at room temperature to achieve uniform dis-
tribution into the batter or dough. Antioxidants
(BHA and BHT) at the 0.005% level may be
added to long - life baked foods (for instance,
cookies) to avoid oxidative deterioration of
the fat.

Cheese and Cheese Products

Cheese imparts a distinct fl avor to bakery
products. Colby imparts a mild, smooth body,
while parmesan gives a sharp fl avor (Chapters
10 and 11 ). Other cheeses used in baking
include asiago, cheddar, Monterrey jack,
mozzarella, and Swiss. Aged cheeses are
used to create cheese fl avor even at low -
cheese levels in bakery goods. Enzyme -
modifi ed cheeses contribute several times
more potent fl avor than their regular cheese
counterparts. The protein and lactose of
cheese gives surface browning to bakery
items. In addition, cheese modifi es the texture
depending on whether it is very hard, hard,