Condensed buttermilk

Large quantities of evaporated milk are used to manufacture ice cream, bakery products, and confectionery products (see Bakery processes and LEAVENING agents). When used for manufacturing other foods, evaporated milk is not sterilized, but placed in bulk containers, refrigerated, and used fresh. This product is caHed condensed milk. Skimmed milk may be used as a feedstock to produce evaporated skimmed milk. The moisture content of other Hquid milk products can be reduced by evaporation to produce condensed whey, condensed buttermilk, and concentrated sour milk. 

Condensed semisolid buttermilk is a creamery buttermilk (usually from sweet cream) which is allowed to ripen to an acidity of 1.6% or more and then condensed. It has found limited use in the baking industry. There are no federal standards, but a typical product contains about 28% total solids (Hargrove and Alford 1974). 

Use of fermented whey as a food has been suggested. Jagielski (1871) combined whey and lactose with an appropriate culture and produced a whey kumiss. Later, Krul kevich mixed equal volumes of whey and buttermilk with kumiss yeasts, L. bulgaricus, and L. acidophilus. The finished product is claimed to resemble kumiss (Marth 1974). A condensed whey food composed, in part, of whey fermented by L. bulgaricus and P. shermanii has been described in a patent issued to Meade et al. (1945). Additional information on fermenting whey is given by Friend and Shahani (1979). 

The main branches into which the industry is commonly divided are covered by textbooks. The fluid milk division has Market Milk and Related Products (28) by Sommer, Market Milk (19) by Kelly and Clement, and The Market Milk Industry (26) by Roadhouse and Henderson. The ice cream division can refer to The Theory and Practice of Ice Cream Making (29) by Sommer or The Ice Cream Industry (34) by Turnbow, Tracy, and Raffetto. Wilster s Practical Butter Manufacture (38) is an up-to-date practical manual, including recent developments in continuous butter making. Hunziker s The Butter Industry (15) has long been a standard work, as has his Condensed Milk and Milk Powder (14), which deals with sweetened condensed milk, evaporated milk, dried milk, and malted milk. Whittier and Webb, in Byproducts from Milk (37), cover a whole galaxy of products derived from skim milk, whey, and buttermilk. 

Ice creams are made from milk fat (usually in the form of (ream), milk solids (concentrated skim milk, milk, buttermilk solids, condensed whey, orNFDM), sweetener (usually sucrose, com syrup solids, or high fructose com symp (HFCS)), 0.2-0.5% stabilizers, and flavoring. These ingredients are formulated to meet the desired Standard of Identity (Table 14.10). These Standards of Identity dictate compositional limits as well as some aspects of flavoring. 

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