Dairy ingredients

Bakery products are not normally made directly from liquid milk although some home baking recipes do work by using liquid milk where water might otherwise be added. The problems of keeping and using fresh milk in a bakery are too great. 

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Ice Crea.m, Ice cream is a frozen food dessert prepared from a mixture of dairy iugredients (16—35%), sweeteners (13—20%), stabilizers, emulsifiers, flavoriug, and fmits and nuts (qv). Ice cream has 10—20% milk fat and 8—15% nonfat solids with 38.3% (36—43%) total soHds. These iugredients can be varied, but the dairy ingredient soHds must total 20%. The dairy iugredients are milk or cream, and milk fat suppHed by milk, cream butter, or butter oil, as well as SNF suppHed by condensed whole or nonfat milk or dry milk. The quantities of these products are specified by standards. The milk fat provides the characteristic texture and body iu ice cream. Sweeteners are a blend of cane or beet sugar and com symp soHds. The quantity of these vary depending on the sweetness desired and the cost. 

It is demonstrated here that extrusion is an effective tool for texturing whey proteins to create new functions for dairy proteins and that thermally denatured WPl is a unique ingredient that can be used in large amounts in nontraditional applications for non-TWPl. This review covers the use of extrusion texturized dairy ingredients in foods however, there are other examples of fhe successful use of this technique along with the product, TWPl in different types of nonfood applications, such as in biodegradable films, and bioplastics. 

Physical Chemist who specializes in Sonochemistry, teaches undergraduate and postgraduate Chemistry and is a senior academic staff member of the School of Chemistry, University of Melbourne. Ashok is a renowned sono-chemist who has developed a number of novel techniques to characterize acoustic cavitation bubbles and has made major contributions of applied sonochemistry to the Food and Dairy industry. His research team has developed a novel ultrasonic processing technology for improving the functional properties of dairy ingredients. Recent research also involves the ultrasonic synthesis of functional... 

A dairy ingredient that is often used in biscuits is butter (see Section 8.4.2 on fats). 

Modler, H.W. (1985). Functional properties of nonfat dairy ingredients — a review. Modification of products containing casein. Journal of Dairy Science, 68, 2195-2205. 

By definition, ice cream is a frozen food product made from a mixture of dairy ingredients such as milk, cream, and nonfat milk that are blended with sugar, flavoring, fruit, and nuts. It contains a minimum of 10% milk fat and weighs not less than 4.5 lb/gal. 

Kelly, P.M. and McDonagh, D. 2000. Innovative dairy ingredients. World Food Ingred. October/ November, 24-32. 

When the caramels are pulled and air is incorporated into the candy mass, flavourings resistant to oxidation are required. The most popular taste directions are caramel, cream, butter, coffee, cocoa, vanilla. In the case of products where dairy ingredients and sugars are used, a browning reaction (caramelization) takes place. The flavour type has to harmonize with the inherent flavour of the candy. In caramels with a fruity taste, oil-soluble fruit flavourings can be used. Flavour types such as orange, lemon, raspberry, cherry, strawberry, blackcurrant and tropical fruits are typical. 

The inherent physical functionality of dairy ingredients makes them useful in a range of food applications. These functionalities include their solubility, water binding, viscosity, gelation, heat stability, renneting, foaming, and emulsifying properties.The suitability of... 

Both the protein and fat components in milk influence the properties of food, but the ability of the milk to impart desirable properties to food is mostly influenced by the physical functional properties of the milk protein components (Kinsella, 1984 Mulvihill and Fox, 1989). The inherent functionality of milk proteins is related to the structural/ conformational properties of protein, which is influenced by both the intrinsic properties of the protein and extrinsic factors. Modification of the protein composition or structure and the organization of the proteins within the dairy ingredient through the application of physical, chemical, or enzymatic processes, alone or in combination, enable the differentiation of the functionality of the ingredient and designing the required functionality for specific applications (Chobert, 2003 Foegeding et al., 2002). 

Heat treatment of milk has been one of the most common methods used to alter its functionality. Other processing treatments such as the alteration of pH, mineral adjustment, or homogenization or a combination of these can affect the physical functionality of milk. Processes used in the production of dried dairy ingredients also can influence their fimctional properties, particularly in the manufacture of powders with high protein content. 

There are novel uses for gelling dairy ingredients as demonstrated by the use of cold-set p-lactoglobulin gels for delivery of iron. This has been achieved by the addition of Fe to preheated p-lactoglobulin dispersions to form gels with entrapped iron with different microstructures and iron protein ratios (Remondetto et al., 2002). 

Augustin, M.A. (2004). Scientific insights leading to innovative dairy ingredients. NZ Food J. 4(5), 23-29. 

Dairy ingredients used on manufacturing equipment will render all ingredients processed on the equipment as dairy. If parve or meat production is scheduled to follow a dairy production, then the mandatory 24 hour idle time will be required for the equipment, followed by a Kosherization of the equipment. This process will be discussed later in the chapter. 

There are restrictions on some dairy ingredients. For example, enzymes used to make cheese should be of microbial origin to be acceptable as halal. Rennet from calf must be avoided. The active ingredient in rennet is Chymosin. Chymosin can also be produced in the lab, and this biotech product can be halal. Most calf rennet in the US is not halal. 

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