Filled milk

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. 

Table 10. Compositions of Whole and Filled Milk, Mellorines, and Imitation Dairy Products, wt...

Milk. Imitation milks fall into three broad categories filled products based on skim milk, buttermilk, whey, or combinations of these synthetic milks based on soybean products and toned milk based on the combination of soy or groundnut (peanut) protein with animal milk. Few caseinate-based products have been marketed (1,22,23). Milk is the one area where nutrition is of primary concern, especially in the diets of the young. Substitute milks are being made for human and animal markets. In the latter area, the emphasis is for products to serve as milk replacers for calves. The composition of milk and filled-milk products based on skim milk can be found in Table 10. Table 15 gives the composition of a whey /huttermilk-solids-hased calf-milk replacer, which contains carboxymethyl cellulose (CMC) for proper viscosity of the product. 

In the Philippines, the sale of filled milk had become 85% of the dairy products market by the early 1970s, reflecting convenience as a purchase incentive rather than price. Filled condensed and evaporated milk has a market share of 10, 27, 54, 69, and 77% in the Netherlands, Mexico, Malaysia, Phillipines, and Thailand respectively (30). Imitation cream has an 8% market share in the United States, 11% in Spain, and 33% in Canada (30). Areas in the world expected to show the greatest growth in the sale of substitute and imitation dairy products are Canada, Ireland, and Mexico (30). 

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

This food is similar to ice milk in that the milk fat content is between 1 and 2%, the vegetable fat content is at least 6%, and the product weighs not less than 6 lb/gal. As a filled dairy product, it is illegal in those states which still have filled milk laws. Its use declined from about a quart per capita in 1970 to 0.2 quart in 1980. Table 2.7 presents federal standards for mellorine. 

Coffee substitute Skim milk Whole milk Filled milk Baby food... 

There is little or no information in the literature on the role of milk-fat on the bulk density, scortched particles, wettability, dispersibility and flowabil-ity of milk powder. Tuohy (1989) found considerable differences between the packed bulk density of regular SMP (0.85 g/cm3), WMP (0.68 g/cm3) and fat-filled milk powder (0.47 g/cm3). The packed bulk density of fat-filled... 

The newer applications of palm oil in foods include its use in emulsion-based, powdered, and convenience food products. Butterfat has been traditionally used in ice cream, but palm oil and palm kernel oil are now used commercially to replace it. Similarly, palm oil can also replace butterfat in the manufacture of milk, to give a product known as filled milk. ... 

Palm oil is used because it is more economical than other oils and is easily available. In addition, it is more stable to oxidation than butterfat. Filled-milk powder can be made from skimmed-milk powder recombined with refined pahn oil. 

Nondairy. Liquid shortening systems offer the room temperature pumpable convenience with a stable shortening high in polyunsaturates, which are attractive for some nondairy applications such as creamers, filled milks, toppings, etc. 

Pipet 10 mL of carbonate buffer solution and 5.0 mL of pasteurized milk into another dialysis bag prepared as before. Tie it off, rinse it off, and invert it several times to get thorough mixing, then place it in the test tube rack. If, during filling, milk inadvertantly gets on the outside of the bag and is not rinsed away, turbidity appears in the copper sulfate solution and the determination must be repeated. 

The end-products include artificial butter, filled milk and ice cream, white chocolate, summer candies, and special oils for deep-fat frying doughnuts, potato chips, mixed nuts and other snacks. 

The composition of the lauric oils, with a high content of short and medium chain saturated fatty acids, makes them especially suitable for use in confectionery, as coating and filling fats, and in vegetable oil-based dairy products such as filled milk, whipped cream, coffee whitener. The lauric oils are also of importance in the oleochemicals industry, and they are unique among food oils in that about one half of their use is in oleochemicals. Analyses of the various kernel oils listed in the tables show differences in the proportions of the short- and medium-chain fatty acids. Some of the oils would be of particular value where a special application is available for a fatty acid that is only a minor component of coconut or palm kernel oil. 

Filled milk is less expensive because the butter fat is replaced with a plant fat. 

SPECIALTY MILKS. Several specialty milks are on the market, including certified milk, low sodium milk, imitation milk, and filled milk. A discussion of each of these follows ... 

Filled milk—These are milk products (milk, lowfat milk, half-and-half or cream, whether or not condensed, evaporated, concentrated, powdered, dried, or desiccated) from which all or part of the milkfat has been removed and to which any fat or oil other than milkfat has been added. The American Academy of Pediatrics does not recommend the use of filled milks for feeding infants and small children. 

Uses Starch complexing agent, shelf-life extender for bread quality improver, volume improver in cakes controls/improves emulsification in coffee whiteners, filled milk stabilizer for mayonnaise aids fat dispersion In soups Properties Solid m.p. 53-58 C acid no. 3 max. iodine no. 2 max. sapon. no. 158-165 42% min. monoglyceride GMS Base [Clarkf]... 

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