Other dairy applications

Enzyme-hydrolyzed lecithin has been shown to improve the heat stability of recombined milk products (233, 234), and almost all infant formulas contain either hydrophilic or de-oiled lecithins as fat emulsifiers (235). Other dairy applications in which lecithins are used include frozen desserts, whipped toppings, and yogurt. 

Microorganisms have been identified and exploited for more than a century. The Babylonians and Sumerians used yeast to prepare alcohol. There is a great history beyond fermentation processes, which explains the applications of microbial processes that resulted in the production of food and beverages. In the mid-nineteenth century, Louis Pasteur understood the role of microorganisms in fermented food, wine, alcohols, beverages, cheese, milk, yoghurt and other dairy products, fuels, and fine chemical industries. He identified many microbial processes and discovered the first principal role of fermentation, which was that microbes required substrate to produce primary and secondary metabolites, and end products. 

Nonfat dry milk (NFDM), lowfat dry milk (LFDM), and dry whole milk (DWM) are produced and used as functional ingredients in dairy, bakery, confectionary, and other food applications. Instantized NFDM is made primarily for home and institutional beverage and miscellaneous product applications (Hall 1976 Hall and Hedrick 1966). 

Two other practical applications of enzyme technology used in dairy industry are the modification of proteins with proteases to reduce possible allergens in cow milk products fed to infants, and the hydrolysis of milk with lipases for the development of lipolytic flavors in speciality cheeses. 

Aside from applications to fermented products, UF-standardized milk may also be used for the manufacture of several other dairy products. For instance, Lee and White [136] reported an increase in the protein value of ice cream when UF retentate rather than NDM was used for solids-not-fat (SNF) source in the formulation at substitution levels of 25%-75%. They also reported that because of the high level of casein in the ice cream made from UF retentate, its water-binding capacity increased, which resulted to an improvement in flavor and stability of body and texture. 

Boyd, W.A. 2000. Annatto and other carotenoid food colorants in dairy application. In Proceedings of the 4th International Symposium on Natural Colorants for Foods, Neutraceuticals, Beverages, Confectionery Cosmetics (J.F. Francis, ed.), pp. 24—31. SIC Publishing, Hamden. 

The same Fibra process can also be used to treat alkaline waste water from a number of other industries such as beverage (bottle washing, CIP), dairies, bakeries, textile and leather as w ell as other construction applications including hydro demolition w aste water. ... 

Public concern oti food safety has been raised in recent years due to the frequent reporting on the presence of toxic contaminants in food, in particular after the infamous incident of contamination in irrfant formirla and other dairy products by melamine deliberately added for economic gain. This gives rise to a sudden surge for request of analysis of contaminants in various food products and a rush to hospital by highly cOTicemed parents to demand for assurance that their babies who are the most vulnerable to melamine intoxication do not suffer related diseases. This leads to the second application of the microfluidic... 

The ultimate application of sucrose polyesters as a food emulsifier will depend on the HLB value, which is determined by the specific fatty acid used and its quantity. For example, one such product made from stearic acid used as an emulsifier in shortening or margarine could have an HLB value of 2-3, whereas another product made from a different proportion of stearic acid and used as an emulsifier in ice cream or in other dairy products could have an HLB value of 11. 

Poly(vinylidene fluoride) (PVDF) is one of the promising polymeric materials that has prominently emerged in membrane research and development (R D) due to its excellent chemical and physical properties such as highly hydrophobic nature, robust mechanical strength, good thermal stability, and superior chemical resistance. To date, PVDF hollow-fiber membranes have dominated the production of modem microfiltration (MF) ultrafiltration (UF) membrane bioreactor (MBR) membranes for municipal water and wastewater treatment and separation in food, beverage, dairy, and wine industries. In the last two decades, increasing effort has been made in the development of PVDF hollow fibers in other separation applications such as membrane contractors [6,7], membrane distillation (MD) [8-11], and pervaporation [12,13]. 

Sanitary design aims to meet the above requirements by ensuring that there are no unswept volumes within the flow path that would provide opportunities for microorganisms to be harboured. No standards per se exist for sanitary designs of chromatographs but well established principles are utilized from other process applications, for instance the dairy industry (ie, the American 3-A standards developed by the US Dairy Industry). 

Other austenitic cast iron applications can be found in food and dairy production, where the metallic contamination of the product must be eliminated. 

Additive (dried flower meal or solvent extract) to poultry feed, to enhance the yellow color of flesh and egg yolks minor use of extract as food colorant typical applications salad dressings, ice cream, dairy products, other foods with high fat contents, soft drinks, bakery products, jams and confectionery... 

It is demonstrated here that extrusion is an effective tool for texturing whey proteins to create new functions for dairy proteins and that thermally denatured WPl is a unique ingredient that can be used in large amounts in nontraditional applications for non-TWPl. This review covers the use of extrusion texturized dairy ingredients in foods however, there are other examples of fhe successful use of this technique along with the product, TWPl in different types of nonfood applications, such as in biodegradable films, and bioplastics. 

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