Milk, Cream

Raw or gently pasteurized milk has a mild but characteristic taste. 

In the AEDA of UHT milk (Table 10.38), 5-decalactone, which contributes to the aroma of butter (Table 10.40) as well as unripened and ripened cheese (cf. 10.3.5), is the predominant aroma substance. Apart from other lactones, 2-acetyl-l-pyrroline, methional, 2-acetyl-2-thio-azoline and 4,5-epoxy-2-decenal are among the identified aroma substances. 

A higher thermal exposure of milk, e. g., by sterilization, allows the accumulation of Maillard products, such as methylpropanal, 2- and 3-methyl butanal and 4-hydroxy-2,5-dimethyl-3(2H)-furanone. 

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The most difficult property of fat to replace is flavor. Great expenditure of effort has gone into producing a tme butter flavor as flavor boosters in nondairy fat products and in dairy products including milk, cream, butter, and ice cream. Results have led to a successful dupHcation of buttery flavors which closely match the intended target. 

The ease with which the separated products leave the bowl determines the richness of the fat. Fluid whole milk enters the separator under pressure from a positive displacement pump or centrifugal pump with flow control (Fig. 1). The fat (cream) is separated and moves toward the center of the bowl, while the skimmed milk passes to the outer space. There are two spouts or oudets, one for cream and one for skimmed milk. Cream leaves the center of the bowl with the percentage of fat ( 30 40%) controlled by the adjustment of a valve, called a cream or skim milk screw, that controls the flow of the product leaving the field of centrifugal force and thus affects the separation. 

Ice Crea.m, Ice cream is a frozen food dessert prepared from a mixture of dairy iugredients (16—35%), sweeteners (13—20%), stabilizers, emulsifiers, flavoriug, and fmits and nuts (qv). Ice cream has 10—20% milk fat and 8—15% nonfat solids with 38.3% (36—43%) total soHds. These iugredients can be varied, but the dairy ingredient soHds must total 20%. The dairy iugredients are milk or cream, and milk fat suppHed by milk, cream butter, or butter oil, as well as SNF suppHed by condensed whole or nonfat milk or dry milk. The quantities of these products are specified by standards. The milk fat provides the characteristic texture and body iu ice cream. Sweeteners are a blend of cane or beet sugar and com symp soHds. The quantity of these vary depending on the sweetness desired and the cost. 

Milk is converted in the creamery and associated factories to whole or market milk, skimmed milk, creams, hutters, cheeses, dried milk, whey, yoghurts, hutter oil, condensed milk, milk powder and ice cream [46]. 

Gelato is made of sugar, milk, cream, egg yolks, and flavorings, and is usually served semifrozen. 

Food products can generally be considered as a mixture of many components. For example, milk, cream and cheeses are primarily a mixture of water, fat globules and macromolecules. The concentrations of the components are important parameters in the food industry for the control of production processes, quality assurance and the development of new products. NMR has been used extensively to quantify the amount of each component, and also their states [59, 60]. For example, lipid crystallization has been studied in model systems and in actual food systems [61, 62]. Callaghan et al. [63] have shown that the fat in Cheddar cheese was diffusion-restricted and was most probably associated with small droplets. Many pioneering applications of NMR and MRI in food science and processing have been reviewed in Refs. [19, 20, 59]. 

In early 2004, Hurlimann studied several cheese samples using D-T2 correlation experiments. The D-T2 spectrum shows predominantly two signals, one with a diffusion coefficient close to that of bulk water, and the other with a D about a factor of 100 lower. The fast diffusing component is identified as water and the other as fat globules. Two components of cheese in the D-T2 map has also been observed by Callaghan and Godefroy [65]. Recently, Hurlimann et al. have performed a systematic 2D NMR study of milk, cream, cheeses and yogurts [66], Some of the preliminary results are discussed here. 

Fig. 2.7.7 h —T2 and D-T2 spectra for milk, cream and cheese. Data for each sample are shown in one column and the various experimental results are in the different rows. First row T —T2 spectra. 7he two lines in each spectrum indicate the constant 7 -72 ratios of 1 and 2. 7he peak to the left of the lines correspond to the water signal with a h T2... 

Total caffeine consumption will vary with a number of factors that are often difficult to disentangle. For caffeine exposure attributable to coffee, this includes brewing method and preparation type of coffee (Arabica, Robusta, instant), averaging to 1.3% caffeine for roasted beans 39 brand of coffee size of coffee cup and the volume of added ingredients, such as milk, cream sweeteners, and syrups. There are several different brewing or preparation techniques by which coffee can be prepared. Most notably, they differ in their final extraction of caffeine depending on the process. Filter coffee or automatic drip coffee results in approximately 97 to 100% caffeine extraction 37 however, regional differences in the volume of coffee... 

Chicken broth is cloudy because it is colloidal, containing microscopic particles of chicken fat suspended in the water-based soup. Like milk, cream or emulsion paint, the cloudy aspect of the soup is a manifestation of the Tyndall effect. Adding the eggshells to the colloidal solution removes these particles of fat, thereby removing the dispersed medium. And without the dispersed medium, the colloid is lost, and the soup no longer shows its cloudy appearance. We say we have broken the colloid. 

Annex II hsts foodstuffs that may not contain added colours unless these are expressly permitted by other annexes or they are present because of legitimate carry-over in an ingredient. The list includes unprocessed foods and processed foods that would not be expected to contain colours, also some processed foods hsted in subsequent annexes which may contain only a few colours. The list includes bottled waters, milk, cream, oils and fats, eggs and egg products, flour, bread, pasta, sugar, processed fruit and vegetables, extra jam, coffee and tea and preparations of these, salt, honey, certain spirits, and wine covered by Regulation (EEC) No. 822/87. 

The refined waxes and oils have a wide variety of end uses eg in the manufacture of hand cleaners, hair pomades, milking creams, waxed food cartons, chewing gum, desensitiser in the explosives industry, crayons, candles, printing ink, industrial jellies, water proofing, carbon paper wax, hot melt adhesives, paints, varnishes and many others. 

Schwartz, H.E., Anzion, C.J.M., Van Vliet, H.P.M., Copius-Peereboom, J.W. Brinkman, U.A.T. (1979) Analysis of phthalate in sediments from Dutch rivers by means of high performance liquid chromatography. Int. J. environ, anal. Chem., 6, 133-134 Scott, R.C., Dugard, P.H., Ramsey, J.D. Rhodes, C. (1987) In vitro absorption of some o-phthalate diesters through human and rat skin. Environ. Health Perspect, 74, 223-227 Shaffer, C.B., Carpenter, C.P Smyth, H.F., Jr (1945) Acute and subacute toxicity of di(2-ethylhexyl) phthalate with note upon its metabolism. J. ind. Hyg. Toxicol., 27, 130-135 Sharman, M., Read, W.A., Castle, L. Gilbert, J. (1994) Levels of di-(2-ethylhexyl) phthalate and total phthalate esters in milk, cream, butter and cheese. Eood Addit Contam., 11, 375-385... 

The Newtonian coefficient of viscosity at a given temperature for milk, creams and some concentrated milk products is related to the concentration of individual components by Eiler s equation ... 

Milk and milk products purchased by the consumer in liquid or semiliquid form generally are classified as fluid milk or cream. Fluid milks include all of the plain milk products, with fat contents varying from those of whole to skim milk, as well as flavored and fermented milks. Creams include products varying in fat content from half and half to heavy whipping cream to fermented sour cream. Products from each category are described briefly, with information on their composition. 

Kefir is a self-carbonated beverage popular in the Soviet Union, Poland, Germany, and other European countries in plain and flavored forms (Kosikowski 1978B). Made with whole, part skim, or skim milk, it contains about 1 % lactic acid and 1 % alcohol. Kefir exists in various forms whole milk-, cream-, skim milk-, whey-, acidophilus-, pepsin-, grape-sugar-, and fruit-flavored kefir. Kefir buttermilk is a kefir-like product that contains less CO2 and alcohol than normal kefir. 

By definition, ice cream is a frozen food product made from a mixture of dairy ingredients such as milk, cream, and nonfat milk that are blended with sugar, flavoring, fruit, and nuts. It contains a minimum of 10% milk fat and weighs not less than 4.5 lb/gal. 

Pont, E. G. 1955. A de-emulsification technique for use in the peroxide test on the fat of milk, cream, concentrated and dried milks. Aust. J. Dairy TechnoL 10, 72-74. 

In 1978 FDA published proposed standards of identity for substitutes for milk, cream and cheese (FDA 1978). Although the proposal has been withdrawn (FDA 1983), the underlying basis for it remains in force (FDA 1982B). FDA most likely will continue to interpret this regulation when applied to dairy food substitutes in much the same manner as in the 1978 proposal. 

In defining the nutritional equivalence of dairy foods, FDA considered only 11 to 15 nutrients for milk substitutes, 1 nutrient for cream substitutes, and 4 to 9 nutrients for cheese substitutes (FDA 1978). Yet, data from the Consumer and Food Economics Institute, USDA (1976), reveal that traditional milk, cream, and cheese contain an array of nutrients including protein, fat, carbohydrate, and at least 15 minerals and vitamins and 18 amino acids. Thus, under FDA s proposal (FDA 1978), which has been withdrawn (FDA 1983) but, as mentioned above, may in effect be applied, a substitute dairy product could be declared nutritionally equivalent to its traditional counterpart and yet (1) not contain all of the nutrients in the traditional food, or (2) contain some or all of these other nutrients but in lesser quantities, or (3) contain some of the nutrients such as sodium in excessive amounts, or (4) contain more or less energy (NDC 1983C). 

FDA. 1978. Substitutes for milk, cream and cheese. Standards of Identity. Proposed Rule. Federal Register 43, 42118-42141. 

Rambke, K. and Konrad, H. 1970. Physical properties of fluid milk products. Specific heat of milk, cream and milk concentrates. Nahrung 14, 475-485. 

The samples were raw ewe s milk, raw cow s milk and raw goat s milk. Cream was separated from milk by centrifugation, and TGs were extracted with n-hexane. For the HPLC analysis, two stainless steel columns, 25 cm and 15 cm X 4.6-mm ID with 3 /zm Spherisorb ODS-2 (Phase Separations, Queensferry, United Kingdom Symta, Madrid, Spain) were connected in series. The mass detector (ACS 750/14 The Arsenal, Macclesfield, United Kingdom) drift tube temperature was 45°C, and the inlet gas pressure was 1.38 bar. The mobile phase consisted of a... 

Table 4.1.42A. Whey sweet fluid (IFN 4-01 -134). Cattle whey fresh (or whey or liquid whey) is the product obtained as a fluid by separating the coagulum from milk, cream, skimmed milk or cheese. It has to be labelled with the following statement in English or French This product is free of antimicrobial activity and is not a source of viable microbial cells . (From CFIA,...

Some food O/W emulsions, including milk, cream, ice cream, and coffee whiteners and toppings, are stabilized by proteins such as casein that form a coating around the fat globules. These products also need to have some of the fat (oil) be partly crystalline to link the droplets in a network structure and to prevent complete coalescence of the oil droplets, especially under shear [78,825]. 

Foams can also be involved in the drying of food products. A wide variety of foods, including fruits and vegetables, can be foamed and then spread out in thin layers on a support for foam-mat drying [633,845], Other foods, such as milk, cream, and cheese can be dried by foaming them, then injecting the foam into a spray-drier. This process is called foam spray drying [633],... 

Emulsions play an important role in the formulation of foods, that is, o/w emulsions are used for preparation of dressings, artificial milks, cream liqueurs, and w/o emulsions are used in the production of margarines and low-fat spreads. 

Cheese whey is a byproduct of the dairy industry obtained by separating the coagulum from whole milk, cream, or skim milk. About 30 million t of liquid whey is produced annually in the United States alone. 

Coconut milk is the liquid from the inside of the coconut. It contains a high percentage of water, so it s actually similar in consistency to cow s milk. Cream of coconut is a denser, thicker mixture of milk and shredded coconut meat, so it s richer and more flavorful. I like to use cream of coconut for the frosting its buttery coconut flavor balances well with the subtle coconut cake. The brand "Let s Do. . . Organic" makes a great-tasting cream of coconut. 

Product Whole milk Skim milk Cream (40% fat) Butter milk... 

Whole milk Cream Skim milk Butter Buttermilk... 

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