Milk protein substitutes

Enzymatic hydrolysis of food proteins yields peptides that are of great interest to the food industry and are utilized for various purposes, e.g., improving the functional properties of foods, parenteral feeding (casein hydrolyzates), or milk protein substitutes in cases of intolerance. 

Uses Dietary fiber, nutrient, protein enrichment in foods emuisifier, sheif-iife extender in baked goods soy or milk protein substitute in meats, sausages egg substitute in doughs dietary supplement for infant and diet foods Features Very good emulsion props. good o/w absorption no oil extraction with... 

Products prepared from soy protein products and resembling chicken, ham, frankfurters, and bacon are available commercially. Soy protein isolates are used in place of milk proteins or sodium caseinate in products such as coffee creamers, whipped toppings, yogurt, and infant formulas (see Dairy substitutes). Soy protein products also are used in snacks and in baked foods. 

Phosphates, which react with calcium to reduce the calcium ion activity, assist in stabilizing calcium-sensitive proteins, eg caseinate and soy proteinate, during processing. Phosphates also react with milk proteins. The extent of the reaction depends upon chain length. Casein precipitates upon addition of pyrophosphates, whereas whey proteins do not. Longer-chain polyphosphates cause the precipitation of both casein and whey proteins. These reactions are complex and not fully understood. Functions of phosphates in different types of dairy substitutes are summarized in Table 9 (see also Food additives). 

Milk Proteins. As some milk proteins will gel on heating and others can be modified to make whipping agents it has long been thought that milk proteins could be used as whole or partial substitute for egg proteins. Purified whey proteins were regarded as a suitable raw material as whey is a low value by-product from cheese making. Early... 

Field Pea Flour in Other Baked Products. When McWatters (44) substituted 8% field pea flour and 4.6% field pea concentrate for milk protein (6%) in baking powder biscuits, sensory attributes, crumb color, and density of the resulting biscuits were adversely affected. No modifications were made in recipe formulation when pea products were incorporated. The doughs were slightly less sticky than control biscuits that contained whole milk. This might be due to lack of lactose or to the different water absorption properties of pea protein or starch. Panelists described the aroma and flavor of these biscuits as harsh, beany and strong. Steam heating the field pea flour improved the sensory evaluation scores, but they were never equivalent to those for the controls. 

The increasing interest in nutritional and functional properties of soybean protein has promoted their use in the manufacturing of foods for human consumption. Soybean products (particularly infant formulas and soybean dairy-like) may also represent an interesting substitute for infants and people allergic to milk proteins. On the other hand, due to their technological properties and low cost, soybean proteins are increasingly employed as ingredients in milk, bakery, and meat products, in which their addition is forbidden or allowed up to a certain limit. 

Lactoglobulin (/3-LG) is a very abundant protein found in the milk of mammals (McKenzie, 1971 Liberatori, 1977). The protein has been studied for decades and is considered one of the classical markers for milk proteins. It has been shown by a number of investigators that bovine /3-LG can form a complex with retinol. However, the exact in vivo function of the protein is still not known. The monomer of bovine /3-LG has a molecular weight of 18,000, corresponding to a chain of 162 amino acid residues. There are two genetic variants, commonly known as /3-LG A and )8-LG B (Braunitzer et al., 1973). The differences between the two variants are located at two positions where an Asp and a Val in variant A are substituted by a Gly and by an Ala in form B (McKenzie et al., 1972). Crystal forms of /3-LG A, /3-LG B, and /3-LG A-retinol complex have been obtained. The structures have been determined for the apo structure at 2.5 A (Papiz et al., 1986) and for a retinol complex (Monaco et al., 1987). 

Infants with cow milk allergy should avoid cow milk proteins if a supplement is needed, use a documented hypoallergenic formula (in children > 1-2 years soy milk may be used as a substitute) (A)... 

Proteolytic hydrolysates are increasingly used with patients suffering from protein hypersensitivity. Both the first-generation hydrolysates of casein and the second generation whey protein hydrolysates are highly hydrolyzed. Recently, third generation, less degraded, whey protein hydrolysates have been described [122]. Infant formulas based on cow s milk protein have been widely used as supplements or substitutes [180]. However, bovine milk proteins... 

The nutritive value of a protein depends on its capacity to provide nitrogen and amino acids in adequate amounts to meet the requirements of an organism. Thus, in theory the most logical approach for evaluating protein quality is to compare amino acid content (taking bioavailability into account) of a food with human amino acid requirements. A number of comparisons have been made using reference patterns such as those derived from egg and milk protein. The first major change in procedure was substitution of a provisional pattern of amino acid requirements for the egg protein standard. 

RP-HPLC of milk proteins can also be a useful tool to detect and quantify milk and cheese adulterations. For example, the substitution of bovine milk for caprine miUc is a fraudulent practice RP-HPLC analyses of the casein fraction can be used to detect bovine milk in caprine milk, with a detection limit of 5%. ... 

Imitation milk—Imitation milks purport to substitute for and resemble milk. These products usually contain water, corn syrup solids, sugar, vegetable fat (coconut, soybean, cottonseed), and protein from soybean, fish, sodium caseinate, or other sources. Although imitation fluid milks do not contain dairy products as such, they may contain derivatives of milk such as casein, salts of casein, milk proteins other than casein, whey, and lactose. Sometimes vitamins A and/or D are added. Ingredient composition, and hence nutrient composition, vary widely. The American Academy of Pediatrics considers imitation milk products inappropriate for feeding infants and young children. 

Eat something else. Hypoallergenic formulas are available for infant milk formulas that are prepared from soybeans or rice. In this particular instance, it is the individual s responsibility to be aware of potential hidden sources of the allergen. Food product awareness is essential, as the presence of cow s milk protein can include casein, whey, lactalbumin, caramel color, and nougat. Other indications of hidden allergens include egg substitutes that contain chicken egg pro-... 

Vegetable proteins other than that from soy have potential appHcability in food products. Functional characteristics of vegetable protein products are important factors in determining their uses in food products. Concentrates or isolates of proteins from cotton (qv) seed (116), peanuts (117), rape seed (canola) (118,119), sunflower (120), safflower (121), oats (122), lupin (123), okra (124), and com germ (125,126) have been evaluated for functional characteristics, and for utility in protein components of baked products (127), meat products (128), and milk-type beverages (129) (see Dairy substitutes). 

Protein-Based Substitutes. Several plant and animal-based proteins have been used in processed meat products to increase yields, reduce reformulation costs, enhance specific functional properties, and decrease fat content. Examples of these protein additives are wheat flour, wheat gluten, soy flour, soy protein concentrate, soy protein isolate, textured soy protein, cottonseed flour, oat flour, com germ meal, nonfat dry milk, caseinates, whey proteins, surimi, blood plasma, and egg proteins. Most of these protein ingredients can be included in cooked sausages with a maximum level allowed up to 3.5% of the formulation, except soy protein isolate and caseinates are restricted to 2% (44). 

A code of principles accepted by 71 countries has been developed for consumer protection and fair practice in the trade of milk and milk products. Mainly the precise usage of the term milk and terms for different milk products is ensured. Confusion arising from the substitution of milk and milk products with nonmilk fats and/or nonmilk proteins is thus avoided. The use of misleading names and information for products that are not milk products is prohibited. Essentially, any product that resembles a dairy product is an imitation or substitute (synthetic) product. 

There are no universally accepted definitions of substitute dairy foods, which are referred to as imitations, simulates, substitutes, analogues, and mimics and are associated with terms such as filled, nondairy, vegetable nondairy, and artificial milk, cheese, etc. The term nondairy has been used indiscriminately to describe both imitation dairy products and products legally defined as not being imitation dairy products. Dairy substitutes can be divided into three types those in which an animal or vegetable fat has been substituted for milk fat those that contain a milk component, eg, casein [9000-71-9] or whey protein and those that contain no milk components (see Milk and milkproducts). The first two types make up most of the substitute dairy products. 

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. 

Skim milk was initially used as the aqueous phase in margarine. Where the law allows, margarines may contain caseinates, whey proteins, or soy proteins as the proteins component in the aqueous phase. The addition to margarine of 0.01—0.1 wt % sodium caseinate in place of milk has been proposed to eliminate sticking during frying. Substituting soy proteins for milk would have the same effect. 

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