Ingredients dairy products

Table 20. Relative Composition and Ingredient Costs of Dairy Products and Substitutes ...

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... 

Some individuals are unable to metabolise lactose and are lactose intolerant. This is because they lack the enzyme lactase that is needed to metabolise lactose. Lactose intolerance is common in those parts of the world where humans do not consume any dairy products after weaning. In practice this means in Asia, which means that most of the world s population might be lactose intolerant. It is possible to produce lactose removed skim milk. Another approach with lactose is to hydrolyse it to its constituent monosaccharides. As well as avoiding lactose intolerance this allows a syrup to be produced from cheese whey. These syrups are offered as an ingredient for toffees and caramels. 

Butter is the principal form of milk fat as an ingredient in baked products. The manufacture of butter is one of the two oldest dairy products, the other product being cheese. 

Vitamin B12 exists as hydroxocobalamin, adeno-sylcobalamin and cyanocobalamin. Cobalamins are found exclusively in food ingredients of animal origin like meat, liver and to a lesser degree in dairy products. Vitamin B12 is absorbed in the distal ileum under the influence of the glycoprotein intrinsic... 

Historically choline, inositol and carnitine have been considered to be part of the vitamin B complex. However, for the general population there has been no demonstration of a dietary need for these agents and also for none of them has there been a therapeutic role established. Vitamins of the B family are found in many food ingredients like in yeast, in meat, in dairy products and also in eggs and grain cereals and separate vitamin B deficiencies are unlikely to occur. Excessive intake of these vitamins is eliminated in the urine because of the fact that they are water-soluble. 

The development of a rancid flavor in milk and some other fluid products is usually undesirable and detracts from their market value. In contrast, the popularity of certain dairy products, notably some varieties of cheese, as well as some confectionery items containing milk as an ingredient, is thought to be partially due to the proper intensity of the rancid flavor. Hence, knowledge of the factors involved in the development of rancidity is of great practical importance to several industries. 

Bixin is an oil soluble, highly stable coloring ingredient. The saponification of the methyl ester group to form the dicarboxylic acid yields the water-soluble form of bixin, sometimes called norbixin. Annatto colorants date back into antiquity. The colorant has been used for centuries in connection with various textiles, medicinals, cosmetics, and foods. Annatto colors have also been used to color cheese, butter, and other dairy products for over a century. See also Carotenoids. 

Whey hydrolysis and dairy waste processing for production of food ingredients [116] production of glucose, galactose, substrates for alcohol and ascorbic acid production [64] Solubilization of fish, meat, and leather remains, production of protein hydrolysates [64,65]... 

The actual and potential use of milk proteins as food ingredients has been a popular topic for research over the past 30 years. Milk and dairy products have numerous advantages over competitors when used as ingredients they are colorless, have a bland taste, are rather stable to processing, are free of... 

COMMERCIAL DAIRY PRODUCTS/INGREDIENTS WITH HEALTH CLAIMS BASED ON BIOACTIVE PEPTIDES... 

The fat content of cream products varies from about 10-50%. Products with a low, internationally not-yet standardized, fat content are coffee cream (>10% fat, Germany), half-and-half cream (>10.5% fat, USA), half cream (>12% fat, UK) or light cream (>12% fat, France). Traditional whipping cream has 30 to 40% fat, whereas double cream contains about 50% fat. Creams of high fat content are also essential ingredients in dairy or non-dairy products such as some fresh cheese varieties or... 

The ingredient business is important in the organic industry, as it provides milk, butters, cheeses and dried ingredients for the production of other organic products such as ready-to-eat entrees, cookies, confectionery, etc., as well as for use in further dairy production such as yogurt or ice cream. 

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