Substitute dairy products

Some countries, such as Germany, have laws that restrict imitation dairy products. Products that simulate milk and other dairy food of recognized nutritional value generally are required to be nutritionally equivalent to the dairy products that they imitate. In the United States, where legal standards exist for many substitute dairy products, the laws are less restrictive. 

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. 

Fat Replacers. The reduction of fat in substitute dairy products results in an increase in water and a stress on the food system both in respect to body and texture, and to flavor. There is no universal fat replacer, but microparticulated proteins having particle sizes <10 fim and/or starch derivatives, and gums have been used as fat replacers. 

Whey has been used ia some substitute dairy products but aot as a source of proteia. Whey proteias have beea used ia dairy substitutes only siace the commercialisation of ultrafiltration (qv) technology. Membranes are used that retain proteia and permit water, lactose, and some minerals to pass through as permeate. Proteia coaceatrates are available from both acid and sweet whey and ia coaceatratioas of 35—80 wt % proteia. Whey proteia isolates are commercially available having proteia >90 wt%. The cost of these isolates is too high, however, to make them economical for substitute dairy foods. 

Lactose intolerance is responsible for many cases of acute diarrhea, especially in patients of African descent, Asians, and Native Americans. Foods should be considered as possible causes, especially fat substitutes, dairy products, and products containing non-absorbable carbohydrates. 

A review of the nutritive value of milk would be incomplete without a consideration of some other milk products. In the following discussion, the nutritional value of cultured and culture-containing dairy foods, ultra-high-temperature dairy foods, and imitation and substitute dairy products is examined briefly. 

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). 

Substitute milk products may not be equivalent to cow s milk in terms of the quantity and in some cases the quality of fat, carbohydrate, vitamins, and minerals. Fat, carbohydrate, sodium, fiber, and energy, as well as the nutrients for which no U.S. RDA has been established, were not considered by FDA in its proposed definition of nutritional equivalency. In terms of quality, coconut oil, the primary and in most instances the sole fat used in substitute as well as imitation milk products, is a more saturated fat than milk fat and lacks linoleic acid, an essential fatty acid. Thus, a substitute dairy product formulated with hydrogenated coconut oil and sucrose and containing more so-... 

Dairy Products. Sodium citrate is an important stabilizer used in whipping cream and vegetable-based dairy substitutes. Addition of sodium citrates to ice cream, ice milk, and frozen desserts before pasteurization and homogenization reduces the viscosity of the mix, making it easier to whip. 

Dairy products (see Milk and milkproducts) have been staple items of the diet for many centuries, and have long been the target for imitation. The development of nutritional guidelines emphasizing the need to reduce total dietary fat, dietary cholesterol [57-88-5] C2yH4 0, and saturated fatty acids (see Fats and fatty oils Fat substitutes), has increased the interest in imitation dairy foods. However, with the exception of butter and cream the market penetration of dairy substitutes has been limited. 

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. 

The physical characteristics of a fat or oil for imitation dairy products are not necessarily dictated by the fat being replaced, but by the composition, processiag methods, and conditions of use of the substitute product. Thus, the selection of the fat or oil is generally developed experimentally. The chemical and physical nature of the components of the system, order of addition, shear iaput, and processiag temperature dictate the final iateractions and the nature of the product. A comparison of the characteristics of milk fat and three different fats that are used ia satisfactory filled and imitation milks are listed ia Table 1 and those that comprise whipped toppiag, ia Table 2. 

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. 

Miscellaneous. Miscellaneous products having market significance iaclude sour cream, chip dips, milkshake bases, puddings, yogurt and fat-reduced forms of all substitute dairy foods. These products have been formulated from both caseiaates and soybean proteias. 

In the Philippines, the sale of filled milk had become 85% of the dairy products market by the early 1970s, reflecting convenience as a purchase incentive rather than price. Filled condensed and evaporated milk has a market share of 10, 27, 54, 69, and 77% in the Netherlands, Mexico, Malaysia, Phillipines, and Thailand respectively (30). Imitation cream has an 8% market share in the United States, 11% in Spain, and 33% in Canada (30). Areas in the world expected to show the greatest growth in the sale of substitute and imitation dairy products are Canada, Ireland, and Mexico (30). 

Based on brand name products, the total number of branded substitute and imitation dairy products worldwide is estimated to exceed 1000. Almost all multinational food companies market one or more dairy substitutes. 

Cost is a significant factor in the consumer s acceptance of substitute dairy foods. Table 20 shows the relative cost of substitute fat and protein in the various substitute foods. A comparison of retail prices of selected dairy products and corresponding substitutes in four supermarkets in the midwestem United States in the Fall of 1992 are shown in Table 21. In all cases the prices for the substitutes are lower than the prices of the respective dairy product. The smallest price margin is in the area where the substitute products are advertised as fat-reduced or cholesterol-free. 

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

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). 

Folic acid - [FOOD TOXICANTS, NATURALLY OCCURRING] (Volll) - [FINECHEMICALS - PRODUCTION] (Vol 10) -m animal nutrition [VITAMINS - FOLIC ACID] (Vol 25) -biosynthesis [VITAMINS - FOLIC ACID] (Vol 25) -m dairy substitutes [DAIRY SUBSTITUTES] (Vol 7) -deficiency [VITAMINS - FOLIC ACID] (Vol 25) -metabolism of [VITAMINS - FOLIC ACID] (Vol 25) -metabolites [VITAMINS - FOLIC ACID] (Vol 25) -mmilk [MILKANDMILKPRODUCTS] (Vol 16) -one-pot synthesis [VITAMINS - FOLIC ACID] (Vol 25) -properties [VITAMINS - FOLIC ACID] (Vol 25) -role m veterinary medicine [VETERINARY DRUGS] (Vol 24)... 

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