Dairy Ingredients for Food Processing

Dairy Ingredients in Bakery, Snacks, Sauces, Dressings, Processed Meats, Functional Foods 489

count of less than 50 CFU/g. In addition, the

powder must be free of Escherichia coli , sal-

monella, Staphylococcus aureus, and Listeria

contamination.

Seasoning formulations for application to

various snacks are displayed in Table 18.8.

The role and functions of various ingredients

of seasonings are shown in Table 18.9.

Examples of usage levels of cheese season-

ing are given in Table 18.10. It is important

to keep in mind that the usage level of

a seasoning takes into account the rate of

chemical - physical parameters which include
moisture (3% maximum), fat (30% to 35%),
salt (6% to 8%), color (25 to 30 Agtron units,
green fi lter), and pH (5.0 to 5.5). The particle
size distribution may be specifi ed for adhe-
sion attributes as passing 78% to 80% through
U.S. #100, retained on U.S. #40 (2%
maximum), and retained on U.S. #20 (1%
maximum). Microbiological standards may
be specifi ed in terms of standard plate count
of less than 50,000 CFU/g, coliform count of
less than 50 CFU/g, and yeast and mold

Table 18.8. Suggested formulation of four seasonings.

Ingredient % by weight

Nacho fl avorings for

corn and tortilla chips,

popcorn, and crackers

Ranch - style

for corn - based

snacks

Seasoning

for extruded

snacks

Sour cream - onion

for potato base

snacks

Romano cheese, dried 35.0 — — —

Parmesan cheese, dried 10.0 — — —

Cheddar cheese, dried 5.0 2.0 68.0 —

Salt, fl our, or mixture 18.9 20.0 6.2 12.0

Maltodextrin 17.6 10.0 — —

Tomato powder 5.0 3.0 — —

Monosodium

glutamate (fi ne)

3.0 5.0 4.0 5.0

Onion powder 1.5 3.5 — —

Citric acid

(fi ne crystal)

1.0 0.8 — 1.0

Mustard 1.0 — — —

Garlic powder 0.5 1.2 — —

Caramel powder 0.5 — — —

FD & C yellow #5 lake

41% dye

0.5 — — —

FD & C yellow #6 lake

41% dye

0.2 — — —

Red pepper, ground 0.3 — — —

Sour cream powder — — — 25.0

Dry sweet whey — 12.0 19.5 25.0

Nonfat dry milk — — — 10.0

Dextrose — — — 10.0

Parsley, dried — — — 1.5

Free fl ow agent — — — 0.5

Dry buttermilk — 16.0 — —

Corn starch — 10.0 — —

Shortening powder — 5.0 — —

Lactic acid — 1.0 0.3 —

Disodium phosphate — 1.0 — —

Anti - caking agent — 0.5 — —

Paprika — 0.5 — —

Enzyme - modifi ed

cheese powder

— — 1.0 —

Enzyme - modifi ed

butter oil

— — 1.0 —

Adapted from Chandan (1997) , Johnson (2000)