Dairy products milk chocolate

Skim milk powder and whole milk powder are used either for the reconstitution of milk in countries that for climatic reasons have no dairy farming or as intermediate products for further processing into infant milk products, milk chocolate etc. The quality of these instant products depends on the durability, redissolution capacity (cold and warm), taste, microbiological characteristics, and preservation of essential constituents (proteins, vitamins) during production. 

Carrageenan is widely used in dairy products because it forms complexes with calcium and milk proteins. It thickens and helps suspend cocoa particles in chocolate milk. It stabilizes ice cream to protect it from thawing and refreezing, and enables it to hold more air. 

Because of its gelling ability, carrageenan is widely used as food thickeners and emulsion stabilizers in the food industry and is present in many dairy products including less expensive ice-cream and other dessert products providing a smooth, creamy texture. It is used as a stabilizer in foods, such as chocolate milk. 

Migration of ethylbenzene Ifom polystyrene into various foods has been reported. The following ethylbenzene levels were found sour milk beverages, < 2.5-6 pg/L noodle soup, 15-21 pg/L noodle curry, 89-153 pg/kg and wantan soup 9-28 pg/L (ECETOC, 1986). Migration of ethylbenzene Ifom polystyrene containers into dairy products resulted in concentrations of ethylbenzene ranging from 2 to 4 pg/kg in yoghurt and 4 pg/kg for chocolate dessert (Ehret-Henry et al, 1994). 

While free fat remains a controversial concept in liquid dairy products, it undoubtedly has an important role in whole milk powder (WMP) for certain applications (e.g., chocolate manufacture) high-free fat WMP is favored. Keogh et al, (2003) reported that the particle size in chocolate mixes after refining and the viscosity of the molten chocolate decreases as the free fat content of the WMP increased such changes have significant implications for the mouthfeel and smoothness of chocolate. For more information on the role of fat in milk powder, see Chapter 13... 

Flavor preparations typical of particular varieties of cheese can be produced with the aid of lipases of appropriate specificities (Kilara, 1985). Such flavors are used in processed cheeses, dips and spreads (Jolly and Kosikowski, 1975b). Controlled lipolysis of milk fat is also used to produce creamy and buttery flavors for bakery and cereal products, confectionery (milk chocolate, fudge), coffee whiteners, and other imitation dairy products (Arnold et al., 1975 Fox, 1980 Kilara, 1985). 

In general, milk and dairy products (particularly Swiss-type cheeses), certain fruits (kiwi, oranges) and vegetables (broccoli, dried beans) as well as processed food such as chocolate exceed others such as meat, poultry or pasta in their relevance for optimal calcium nutrition (Tables 2.3-2 and 2.3-3). Since consumption of mineral water, which can contain relatively high amounts of calcium (Table 2.3-2), is increasing in industrialized countries, it becomes more and more important as a calcium source. 

Milk lipids, referred to as milk fat, have been the object of continuing research. Milk fat is an important component of many dairy products, various food products (e.g., bakery products, chocolate), and also has nontraditional applications (e.g., in cosmetics). 

Products and Uses Derived from dried seaweed. In dairy products, dessert gels (water), jelly (low calorie), meat (restructured), poultry, cosmetic oil, chocolate, toothpaste, ice cream, and chocolate milk. As a binder, emulsifier, extender, gelling agent, stabilizer, and thickening agent. 

Stabilisers and emulsifiers. Stabilisers and emulsifiers are widely used as additives in the production of certain dairy products. In products such as UHT milk, chocolate milk and ice cream, the use of stabilisers and emulsifiers is a technological necessity. 

The presence of skatole can be detected in milk and in other dairy products, doubtless from breakdown of some of the tryptophan in protein. So next time you re eating ice cream (especially chocolate ice cream ), please don t dwell over what it might contain. .. 

The richest sources of cobalt in the diet are beans and offal. Poor sources of cobalt are milk and dairy products, white flour products and sugar. Rich sources also include tea, coffee and chocolate. Cobalt content in selected foods is shown in Table 6.10. 

Ice-cream is a product which has been developed since mechanical refrigeration became available. Ice-cream mixes comprise fats (not always dairy), milk protein, sugar and additives such as emulsifiers, stabilizers, colourings, together with extra items such as fruit, nuts, pieces of chocolate, etc., according to the particular type and flavour. The presence of this mixture of constituents means that the freezing... 

Ingredia, a French dairy company, has developed Prodiet F 200 , a milk protein hydrolysate that contains a bioactive peptide with relaxing properties. The patented product has an anti-stress effect proven by several clinical studies and does not cause the classical side effects of anxiolytics. Food supplements, chocolate and animal feed are examples of its applications (Lefranc, 2002). 

Nestl6 is the leading company in Soluble Coffee, Infant Nutrition, Confectionery, Dairy, Chocolate, Milk Beverage, Bottled Water and PetCare. We are number 2 in Ice Cream and Breakfast Cereals, and are globally present with the trademarks Nescafe, Nestle, Nestea, Maggi, Purina and Buitoni and give local flavor to our products. Other known Brands are, to mention only a few examples Thorny, Alete, Carnation, Perrier, Vittel, Friskies etc. 

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