Dairy Flavourings

This chapter describes manufacturing of the different flavoured dairy products by direct addition of flavourings or (fruit) preparations, the technology involved in their manufacturing as well as their further processing. 

The type of flavourings applicable for particular dairy products will be also discussed. S.3.4.2. Production of Flavoured Dairy Products... 

The following flow chart (Figure 5.48) gives an overview over the most common flavoured dairy products. It shows the production technology of yoghurt, fresh cheese products, milk rice and directly flavoured dairy products. 

In order to offer the consumer a greater variety of dairy products other then milk, UHT milk, sour milk products, cream, butter or cheese, the dairy industry has developed a variety of flavoured dairy products and later in the sixties, dairy products containing (fruit) preparations. The latter category originated from a close cooperation between the dairy industry, fruit manufacturers and flavour houses. Fruit juice processing companies, marmalade manufacturers and also flavour houses established departments for (fruit) preparations which resulted in a great variety of preparations. 

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... 

Sensory quality can be defined as texture, flavour (taste), aroma and visual aspect. The sensory properties of milk are highly influenced by its fat content (Phillips et al., 1995a). As a result, research has examined the effects of various food additives on sensory quality when used as a substitute for fat in milk (Philips et al., 1995b). Frpst et al. (2001) showed that a combination of thickener, whitener and cream aroma in 0.1% fat milk was successful in mimicking the sensory quality of 1.3% fat milk. With the interest in the production of milk enriched with cis-9, trans-l 1 CLAs, owing to their relevance to human health (Tricon et al., 2004), recent research has examined the effects of CLA on the sensory quality of dairy products and found that it is possible to produce CLA-enriched dairy products with acceptable sensory characteristics (Jones et al., 2005). 

The restricted shelf life of liquid milk continues to be a problem that is often more influenced by the type of milk being sold rather than the pasteurisation technique. The shelf life of processed milk is determined primarily by the quality of the raw milk from the dairy herd. Increasing cell counts in the milk and a higher concentration of free fatty acids, contribute to rancidity in both liquid milk and milk products. Janzen (1972) reported that the 0-14 day shelf life of pasteurised milk is influenced by the somatic cell concentration in the raw milk and found that after 14 days any observed changes in the flavour and stability of the milk were attributable to microbial activity during storage. 

Mariaca, R. Bosset, J.O. (1997) Instrumental analysis of volatile (flavour) compounds in milk and dairy products. Lait 77 13-40. 

Low juice With dairy raw High flavoured Dry flavour... 

Hydroxy-2-butanone (acetoin) is a characteristic constituent of butter flavour used for flavouring margarine and can be obtained as a by-product of molasses-based and lactic acid fermentations [49, 71]. The closely related 2,3-butanedione (diacetyl) has a much lower organoleptic threshold than acetoin and is an important strongly butter-like flavour compound in butter and other dairy products [72] in buttermilk, for instance, the diacetyl concentration is only about 2-4 mg [73]. a-Acetolactate (a-AL) is an intermediate of lactic acid bacteria mainly produced from pyruvate by a-acetolactate synthase. In most lactic acid bacteria, a-AL is decarboxylated to the metabolic end product acetoin by a-AL decarboxylase (ALDB) [71] (Scheme 23.5). 

Special flavour-active strains, however, which do not contain ALDB, accumulate a-AL and, as a result of its chemical oxidative decarboxylation, generate high diacetyl levels in dairy products. Consequently, several processes have been patented for the production of natural diacetyl in the past few decades which usually involve a chemically enhanced conversion of a-AL into diacetyl or aim at a-AL itself as the biological product, which can serve as a less-volatile... 

In addition to the principal constituents listed in Table 1.1, milk contains several hundred minor constituents, many of which, e.g. vitamins, metal ions and flavour compounds, have a major impact on the nutritional, technological and sensoric properties of milk and dairy products. Many of these effects will be discussed in subsequent chapters. 

Superoxide dismutase (SOD), an indigenous enzyme in milk, was discussed in section 8.2.10. A low level of exogenous SOD, coupled with catalase, was shown to be a very effective inhibitor of lipid oxidation in dairy products. It has been suggested that SOD may be particularly useful in preserving the flavour of long-life UHT milk which is prone to lipid oxidation. Obviously, the commercial feasibility of using SOD as an antioxidant depends on cost, particularly vis-d-vis chemical methods, if permitted. 

Manning, D.J. and Nursten, H.E. (1987) Flavour of milk and milk products, in Developments in Dairy Chemistry, Vol. 3 Lactose and Minor Constituents (ed. P.F. Fox), Elsevier Applied Science, London, pp. 217-38. 

Bosset, J.O. and Gauch, R. (1993) Comparison of the volatile flavour compounds of six European AOC cheeses by using a new dynamic headspace GC-MS method. Int. Dairy J., 3, 359-77. 

Woo, A.H. and Lindsay, R.C. (1984) Concentrations of major free fatty acids and flavour development in Italian cheese varieties. J. Dairy Sci., 67, 960-8. 

Badings, H. T. 1965. The flavour of fresh butter and of butter with cold-storage defects in relation to the presence of 4-cis-heptenal. Neth. Milk Dairy J. 19, 69-72. 

Bergman, T., Beetelsen, E., Berglof, A. and Larsson, S. 1962A. The occurrence of flavour defects in milk exposed to cold storage prior to pasteurization. Int. Dairy Congr. 4, 579-588. 

Downey, W. K. 1980A. Review of the progress of dairy science Flavour impairment from pre- and post-manufacture lipolysis in milk and dairy products. J. Dairy Res. 47, 237-252. 

Downey, W. K. 1980B. Flavour impairment of milk and milk products due to lipolysis. II. risks from pre- and post-manufacture lipolysis. Int. Dairy Fed. Bull. 118, 4-18. 

Forss, D. A., Dunstone, E. A. and Stark, W. 1960A. Fishy flavour in dairy products. II. The volatile compounds associated with fishy flavour in butterfat. J. Dairy Res. 27, 211-219. 

The volatile compounds associated with fishy flavour in washed cream. J. Dairy Res. 27, 373-380. 

International Dairy Federation 1980. Flavour impairment of milk and milk products due to lipolysis. Document No. 118. 

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