Dairy products proteins

One frozen dessert is made with Simplesse, a protein-based fat mimetic that contains no fat (37). Other dairy product developments include a fat flavor, produced by encapsulating milk fatty acids in maltodextrins (38) fat-free cottage cheeses and 2% fat milk, prepared by steam stripping cream with partial fat addback, with a cholesterol level about 60% lower than the starting material (39). 

Fa.tMimetics. Existing fat mimetics are either carbohydrate-, ceUulosic (fiber)-, protein-, or gum-based. These are used in a wide variety of appHcations including baked goods, salad dressings, frozen desserts, meats, confections, and dairy products. Table 3 Hsts some of the commercially available fat mimetics. 

Fat Content of Milk. Raw milk as well as many dairy products are routinely analyzed for their fat content. The Babcock test, or one of its modifications, has been a standard direct measure for many years and is being replaced by indirect means, particularly for production operations. The Babcock test employs a bottle with an extended and caHbrated neck, milk plus sulfuric acid [7664-93-9] to digest the protein, and a centrifuge to concentrate the fat into the caHbrated neck. The percentage of fat in the milk is read direcflv from the neck of the bottle with a divider or caHper, rea ding to... 

A code of principles accepted by 71 countries has been developed for consumer protection and fair practice in the trade of milk and milk products. Mainly the precise usage of the term milk and terms for different milk products is ensured. Confusion arising from the substitution of milk and milk products with nonmilk fats and/or nonmilk proteins is thus avoided. The use of misleading names and information for products that are not milk products is prohibited. Essentially, any product that resembles a dairy product is an imitation or substitute (synthetic) product. 

There are no universally accepted definitions of substitute dairy foods, which are referred to as imitations, simulates, substitutes, analogues, and mimics and are associated with terms such as filled, nondairy, vegetable nondairy, and artificial milk, cheese, etc. The term nondairy has been used indiscriminately to describe both imitation dairy products and products legally defined as not being imitation dairy products. Dairy substitutes can be divided into three types those in which an animal or vegetable fat has been substituted for milk fat those that contain a milk component, eg, casein [9000-71-9] or whey protein and those that contain no milk components (see Milk and milkproducts). The first two types make up most of the substitute dairy products. 

Fat Replacers. The reduction of fat in substitute dairy products results in an increase in water and a stress on the food system both in respect to body and texture, and to flavor. There is no universal fat replacer, but microparticulated proteins having particle sizes <10 fim and/or starch derivatives, and gums have been used as fat replacers. 

Soybean Protein Isolates. Soybean protein isolates, having a protein content of >90 wt%, are the only vegetable proteins that are widely used in imitation dairy products (1). Most isolates are derived from isoelectric precipitation, so that the soybean protein isolates have properties that are similar to those of casein. They are insoluble at thek isoelectric point, have a relatively high proportion of hydrophobic amino acid residues, and are calcium-sensitive. They differ from casein in that they are heat-denaturable and thus heat-labile. The proteins have relatively good nutritional properties and have been increasingly used as a principal source of protein. A main deterrent to use has been the beany flavor associated with the product. Use is expected to increase in part because of lower cost as compared to caseinates. There has been much research to develop improved soybean protein isolates. 

The composition of dairy substitutes is highly variable and generally represents the least-cost formulation consistent with consumer acceptance of the product. These imitations invariably have lower fat and protein levels than the dairy products that they are made to resemble. The gross compositions of filled milk, meUorine, synthetic milk, sour cream, coffee whiteners, whipped toppings, and cheese are Hsted in Table 10. A comparison of the composition of certain dairy products and their substitutes is presented in Table 11. 

Cost is a significant factor in the consumer s acceptance of substitute dairy foods. Table 20 shows the relative cost of substitute fat and protein in the various substitute foods. A comparison of retail prices of selected dairy products and corresponding substitutes in four supermarkets in the midwestem United States in the Fall of 1992 are shown in Table 21. In all cases the prices for the substitutes are lower than the prices of the respective dairy product. The smallest price margin is in the area where the substitute products are advertised as fat-reduced or cholesterol-free. 

Products other than filled milk based on caseinate. Corrected to same fat and protein level as dairy product. 

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... 

Glutamic acid is a component of many proteins, such as those in dairy products, meat, legumes, and mushrooms. However, only the free form of glutamic acid or glutamates has an effect on the glutamate receptors. When bound to other amino acids in a protein, it does not stimulate glutamate receptors. 

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. 

The consumption of dairy products plays a significant role in providing high-quality protein, vitamins, minerals, and other bioactive compounds to the American diet. Dairy products are consumed fresh in the United States in the form of fluid milk, cheese, yogurt, butter, and ice cream. Dried and condensed products such as nonfat dried milk, whey, whey protein concentrates, and isolates are also produced which are used as ingredients to boost the nutritional and functional properties of a host of other food... 

The protein content of milk is primarily influenced by the breed of cow, the stage of lactation, type of diet being fed and the health status of the cow, and is important in processing because the protein (and specifically casein) content of milk determines its cheese yield. Milk provides a highly digestible source of protein for a large proportion of the world s population, either as raw milk or processed into dairy products. In addition to this basic nutrition, milk... 

The same functions used in agriculture can be applied to processed foods. In baked goods, wheat gluten, various additives, starch damage, and water absorption are just some of the parameters measured [21-24]. Dairy products are also important and often analyzed by NIR. Moisture, fat, protein, lactose, lactic acid, and ash are common analytes in the dairy industry [25-28]. 

This subject is discussed in Chapter 15, but a brief summary is given here, as an introduction to fat metabolism. The three major components of a human diet are meat, fish and plants, and the fats associated with each component can be different. Meat usually comprises the muscle of mammals and birds but it is always associated with fat. Even apparently lean meat may have a high fat content a 250 g beef steak may contain 60 g fat in addition to its 80 g protein. Some of this will be adipose tissue between muscles the remainder is triacylglycerol (TAG) within the fibre. In addition, milk and other dairy products contain significant amounts of fat about a quarter of the fat in the average UK diet comes from dairy produce. 

Zinc plays a number of important roles in the body and deficiency results in serious adverse effects. Recommended daily intake is 12 to 15 mg. Zinc is very common in the environment and readily available in many foods, including grains, nuts, legumes, meats, seafood, and dairy products. Numerous enzymes require zinc, as do proteins that regulate gene expression. Zinc plays a role in the immune system and is also important in the development and function of the nervous system. 

If it is required to perform the determination by digestion and distillation, refer to Method 5.6b. Determination of organic plus ammonium-N by digestion and distillation, but use 2 g oven-dry plant sample ground to 1 mm. Also, for the calculation, multiply the sample titre minus blank titre by 0.35 to give the % N in the sample. Multiply the % N by 6.25 to get the % crude protein. This assumes there are 160 g N kg- plant protein. Traditional factors for other products are almonds, 5.18 brazil nuts and peanuts, 5.46 coconuts and tree nuts, 5.30 dairy products, 6.38 wheat, 5.7. Note about 20% of any nitrate present will be included. 

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