Dairy spreads

HANSEN E and SKIBSTED L H (2000) Light induced oxidative changes in a model dairy spread. Wavelength dependence of quantum yields, /.dgricEborf Chem, 48, 3090-94. 

The structure of butter and other dairy spreads are further complicated by the presence of aqueous phase droplets and intact fat globules. Water droplets tend to weaken the structure and fat crystals inside intact fat globules cannot participate in the formation of a network thoughout the product (Chapter 3). 

Bylund, G. 1995. Butter and dairy spreads. In Dairy Processing Handbook, 2nd edn, pp. 263-278, Tetra Pak Processing Systems AB, Lund, Sweden. 

Tobias, J., Tracy, P.H. 1958. Observation on low fat dairy spreads. J. Dairy Sci. 41, 1117-1120. Tornberg, E., Ediriweera, N. 1987. Coalescence stability of protein-stabilised emulsions. In Food Emulsions and Foams (E. Dickinson, ed.), pp. 52-63, Royal Society of Chemistry, London. 

Weckel, K.G. 1965. Dairy spreads. Manuf. Milk Prod. J. 56, 5-6. 

Weckel, K.G. 1952. Dairy spreads - their potential market and manufacturing procedure. Milk Plant Month. 41, 24-28. 

Nielsen et al. (1996b) reported significant accumulation of OS in dairy spreads compared to butter. The concentration of OS was 4 times higher in dairy spreads than in butter after storage at 4°C for 13 weeks, and 7-keto was the dominant oxidation product, at 1.3 and 5.7 pg/g lipid in the stored butter and dairy spread, respectively. This difference in stability is undoubtedly related to the high content of PUFA in dairy spreads. 

Nielsen, J.H., Olsen, C.E., Jensen, C., Skibsted, L.H. 1996b. Cholesterol oxidation in butter and dairy spreads during storage. J. Dairy Res. 63, 159-167. 

A peak in production surplus in the EC was reached in 1986. This was due not only to increasing supplies but also to a notable drop in the consumption of milkfat. The consumer turned to products with a reduced fat content. This trend applies to almost all milk products and has substantially increased the availability of milkfat for butter production (67, 144). Table 16 gives production data for the EU-15 and other countries for butter, dairy spreads, and margarine blends (145). 

Use of added ascorbic acid delayed flavor development in packaged milk concentrates (649), in milk fat (650), in goat milk curd (651), in butter from buffalo milk (652), in y-irradiated skim-milk powder (653), in low-fat dairy spreads (654), and in khoa products (655). Experience in yogurt, cheese, and ice cream has been previously reviewed (311,312). 

Table X. Effect of Nisin on Low Fat Dairy Spread Stored at 40 C...

The antibiotic Nisin is inhibitory against several grampositive Streptococci, Lactobacilli, Clostridia, Staphylococci and Bacilli (61-62). Goel et al. (63) noted that the addition of Nisin increased the shelf life of low fat dairy spread (Table X). In 20 countries outside the United States, Nisin is permitted as a direct food additive (64), and one major application has been to prevent the growth and subsequent gas production by Clostridia in hard cheese and processed cheese products. In France, for example, Nisin-producing Streptococci have been employed in the manufacture of processed cheese. Nisin has also been studied as a possible alternative to nitrite in the preservation of meats (65). 

Dairy spread and sour cream flavours Olive oil flavours... 

In the food industry, the determination of key odorants in highly complex extracts is a common analytical challenge. Both the suitability of GCxGC-ToF MS and the inadequacy of GC-ToF MS in target flavour analysis were shown by Adahchour et al. [24]. Two odour-impact compounds, methional and sotolon, were identified and quantified in a very complex dairy spread extract by using the three-dimensional approach. In contrast, GC-ToF MS failed in the isolation of these two minor compounds from high-concentration interferences. 

An accelerated test procedure was developed to evaluate the oxidative stability of food lipids with viuying degrees of saturation. The procedure is based on ESR spectroscopy and the spin trap N-t-butyl-a-phenylnitrone (3). Four different food lipids were analyzed lipid fraction from mayonnaise enriched with fish oil, rapeseed oil, dairy spread made from rapeseed oil and cream, and butter. A good correlation was found between degree of saturation and the delay in radical formation, induction period, under accelerated conditions. The order of stability of lipid was as anticipated mayonnaise < rapeseed oil < dairy spread < butter. 

Chem. Descrip. Monoglyceride and veg. oil Ionic Nature Nonionic Uses W/o emulsifier for dairy spreads Properties Solid 100% cone. 

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