Paper No.

13 FOOD ADDITIVES

Module No. 31

Dairy ingredients in food applications - I (Baking, Confectionery, Sauces)

Introduction

Milk is considered to be an adequate source of valuable macronutrients (fat, protein, lactose),

vitamins and micronutrients (minerals), making it a ‘wholesome food’. It can serve as an
excellent carrier product for extra nutrient, and if enriched or fortified it can satisfy the
nutritional needs of the population. Non-dairy ingredients find a critical role in synergy of the
chemical constituents of dairy foods to enhance their sensory, nutritional profile, at the same
time influencing the cost of the resultant product. Dramatic increases in the cost of milk have
sent prices of milk ingredients skyrocketing – threatening the profitability of dairy and other food
products.

Driven by consumer’s lifestyle, their demographics, socio-economic, cultural background and

their environment, a whole range of new product formulations have evolved to suit the palate of
the varied consumers. The consumer is shifting towards ‘light’ foods with low calories and
adopting ‘functional foods’ that is going to improve their health and well-being too. In fact,
blending functional ingredients into dairy based foods helps increased sale of dairy foods (Berry,
2002). Hence, there is a need to merge non-dairy ingredients with dairy based ingredients and
products to attain the above mentioned objectives with attendant savings in cost, enhanced
appearance, taste, texture and even functionality.

The role played by dairy ingredients in baked goods, confectionery foods and sauces are
discussed in depth in this module.

I. Dairy ingredients in Baking industry

Milk solids in baked goods

Milk, butter, buttermilk, yoghurt, kefir, whey, quarg and dried milk protein or SMP have been
tried out as one of the valued ingredient in various types of bread, and whole milk, butter and
fresh cheese in fine bakery goods. The dairy products most frequently used in white (toasting)
bread are milk (fresh and dried) and dried sour cream plus buttermilk, whilst in wheat flour
bakery goods and fine bakery goods, the dairy products of choice are quarg – fresh or dried,
whipping cream, butter and butter oil.

Whey solids: Aqueous solution of whey containing pectin at the rate of 15.0-20.0% by weight of
flour added to dough helped in improving the quality and nutrition of resultant bread. Presence of
lactose in whey stimulated the growth of yeast and reduced the fermentation time in bread
making. Lactose hydrolyzed whey solids can also be used to replace part of sweeteners in baking
industry, over and above reducing the fermentation time in bread making. Some applications of
such whey syrup include bread, biscuits, cakes, savoury goods, caramels, fillings, pastes and
cereal bars. Whey solids provided shortening or tenderizing effect in cake and sponge products.

‘Breading’ or ‘crumb coatings’ used on fried products contains whey as a critical ingredient.
Whey solids acted as an emulsifier and have good water binding properties. Whey designed for
use in bakery products should preferably be demineralized and adequately heat treated to
denature the whey proteins. Addition of 0.20% di-ammonium phosphate (on flour basis) can
correct for most of the suppressant activity of sweet whey on loaf volume and crumb structure.

Substitution of milk powders by WPC (25.0 to 35.0% protein) in bakery products can be very
cost-effective and can increase the functionality (acid solubility, gel formation, whipping ability)
of the system. WPC, especially heat-treated ones, acts as a functional ingredient conferring
protective effect on the gluten network in the frozen dough and also in baking performance.

Buttermilk solids: Buttermilk either in fluid, concentrated or dried form has been used in the
manufacture of some bakery products such as bread, biscuits, cakes, etc. It is a valuable
ingredient in specialty bakery products requiring short texture, without excessive dryness.
Buttermilk solids at usage level of 3.0% of flour weight have been recommended.

Fermented dairy products: Bread made with fermented dairy products had higher levels of
lactic acid, ethanol and diacetyl compared to bread made normally without milk solids. The
aroma of bread made using dairy ingredients was pleasant (cheese-type) and more intense than
that of the conventional one. Dried fermented (using L. casei subsp. rhamnosus with or without
L. helveticus and S. thermophilus) dairy ingredients made out of milk plus whey (1:1, 20.0% TS)
has been used as a flavour enhancers in bread making processes with short fermentation periods
(1.0-2.0%, dry basis) or in sour dough bases (up to 10.0%, dry basis).

Fractionated butter fat/Dried cream: High melting fat fraction is suitable for croissants,
Danish pastry and puff pastry; low-middle melting fat fraction for cakes and biscuits such as
short bread, and low-melting fat fraction has been found beneficial in butter creams. Dried cream
has broader applications in bakery products.

The usual rate of addition of specific type of milk based powders in baked goods application is
shown in Table 1.

Role played by dairy ingredients in baked goods

Impart a high moisture absorption capacity to dough, causing an increase in dough

viscosity and facilitating dough handling during processing
Increases the buffering capacity during fermentation and thereby prevent rapid and
excessive acidification
Afford better control of amylase activity
 Improves the tolerance of dough to bromated
Facilitates moisture transfer during gelatinization of starch
Improves baking quality of weal flours
Minimizes effects of overmixing
Enhances flavor development and crust colour
Improves the toasting characteristics
Act in moisture retention and retards staling process
Improves the nutritional value

Table 1. Usual rate of addition of specific dairy powders in baked goods and
confectioneries
Food Dairy powders
commodity Dried whole Non Fat Dry Butter Milk Sweet Whey
milk Milk Powder Powder
Bread + 1-6 + 0-2
Rolls + 1-6 + 0-2
Cakes 1-10 5-10 0-2 0-6
Cookies 0-5 2-10 1 0-5
Crackers - 2-5 - 2-6
Biscuits 0-5 5-8 2 0-2
Pizza dough - - - 1-2
Chocolate 0-30 5-20 + 0-10
Fudge, Fondants 0-15 3-20 + -
www.booksgoogle.co.in/books?isbn=0080567649 (Mrak et al., 1971)

Specific applications of a dairy ingredient in baked goods

All dairy products may not exert the same degree of beneficial effect in baked goods; some
specific dairy product may be more suitable for a specific baked goods application. For instance,
Whole milk powder (WMP) can replace NFDM (Non fat dried milk) in pastries and pie fillings
because it contributes to a rich, appetizing flavor and improves the texture by virtue of extra fat
present. Whey powder is superior to NFDM in cookies and pretzels because since it lacks in
casein, it does not possess the same humectants properties and its higher lactose content
produces a better surface colour and taste in these products. In cake mixes and topping
formulations, the presence of lactalbumin is desirable since this protein has good whipping
characteristics. Incorporation of milk protein i.e. in the form of NFDM or WMP, in doughnut
preparation prevents excessive absorption of oil by formation of a thin lipophobic film on surface
of frying doughnuts. Appreciable quantities of volatile fatty acids and phospholipids in Butter
milk powder (BMP) renders it an ideal ingredient for batters, cake mixes and chocolate
preparations because it has good emulsifying properties and improves the flavor of product.
Incorporation of BMP into bread mixes increases the loaf volume and improves the flavor and
texture. BMP is easier to incorporate into continuous mix bread and it improves the score and
loaf volume.

Tailor made dairy ingredient for baked goods

All dairy powders used in baking industry require proper high heat treatment. For instance, High
heat Skim milk powder (SMP) (skim milk heat treated at 75oC for 30 min. before concentration
and drying) is highly suitable. Lack of such pre treatment may lead to deleterious effect on the
quality of bakery products i.e. excess volume depressing effect, give dough a low viscosity and
yields bread with a coarse grain.

Cheese as a pizza (bakery item) topping

Cheese is an extremely versatile food product that has a wide range of textures, flavour and end
uses. The types of cheese that is suited for a particular baked food item is furnished in Table 2.

Table 2. Type of cheese recommended for a particular bakery product

Cheese variety Cheese as a prized ingredient in baked item

Mature Cheddar cheese Cheese biscuits and straws, Cheese sticks, Specialty breads,
Hamburger, Buns, Muffins

Dried Cheddar cheese Snack foods, Dry prepared mixes

Lancashire cheese Cottage and fish pies

Cottage cheese Sour dough formulations, muffins, Devils food cake, yellow
layer cake, lemon pudding, thick sauces for casseroles

Bakers’ cheese (Green or dried), Cheese cakes, Pastries

White cheese (Fromage Blanc)

Quarg cheese Cakes, Cheese-cream baked goods, Fillings, Some

confectioneries

Mozzarella cheese Pizza, Cheeseburger, Tacos

Romano, Parmesan, Provolone Pizza

Source: Patel and Jana (1994)

Pizza is enjoyed especially with cheese topped on it prior to baking. The favoured cheese being
Mozzarella, though other cheeses like Provolone, Feta and Parmesan are also used. Swiss cheese
may also be used for such applications. Some classic examples of cheeses that find application as
pizza topping include:
The most popular cheese intended for pizza application is low-moisture part skim Mozzarella
cheese, also referred to as ‘Pizza cheese’. The functionality inherent in such cheese for baking
applications includes good shredability, meltability and stringiness. Some degree of browning
and fat leakage may be considered acceptable.

The Mozzarella cheese should be sufficiently firm to allow shredding and when cooked, it
should exhibit good meltability, stretchability and elasticity. Free-oil formation and
browning/blistering are also important. On baking in a conveyor pizza oven with high velocity
air flow at high temperature, an aged (1-3 weeks at 4oC) cheese should develops a moist,
glistering appearance with discrete dark patches, scattered over the surface of the melt with no
evidence of shred outlines. The mouth feel of the melted cheese should be smooth and
moderately chewy. The presence of such unique functional characteristics in Mozzarella cheese
enables it to dominate the fast-food market.

II. Dairy ingredients in Confectionery products

A. Dairy ingredients in Chocolate

Milk solids have a prominent role to play in confectionery products like ‘Milk chocolate’ and
‘White chocolate’. The type of milk powders that have been utilized in the manufacture of milk
chocolate include: (a) Roller dried whole milk powder (RWMP), (b) spray dried whole milk
powder (SWMP), (c) High-fat powder, (d) Buttermilk powder, (e) Whey powder, (f) spray dried
skimmed milk powder (SSMP) + Anhydrous milk fat (SMPAF)/cream (dried together in
fluidized bed drier). Many aspects of chocolate manufacture and storage (i.e. tempering
conditions, melt rheology, hardness, bloom stability) were dependent on the level of milk fat in
milk powder. Free milk fat available to mix with cocoa butter in chocolate and particle
characteristics are the most important factors determining chocolate processing conditions and
quality; other factors include powder particle size, structure and air inclusion.

The spray dried and roller dried WMP are reported to contain 2.0-3.0% and 25.0–60.0% free fat
respectively; SSMP had no free fat at all. Some manufacturers mimic a high free fat milk powder
by blending Anhydrous milk fat (AMF) with SMP. Hence, RWMP is ideal for use in milk
chocolate while SSMP does not perform well. Powders that contain high free fat can interact
directly with cocoa butter in chocolate. High free fat level resulted in reduced chocolate
viscosity, making it easier to process the chocolate and providing an economy in cocoa butter
usage. The free fat content influenced the tempering conditions needed to ensure proper
crystallization of cocoa butter in chocolate. Barring for RWMP, the chocolates made with higher
free milk fat levels, including SMPAF showed greater resistance to ‘fat bloom’. The sensory
quality of chocolate made utilizing different types of milk powders were in decreasing order for:
SWMP>SSMP>RWMP=SMPAF. The properties of milk powders influencing the chocolate
properties are shown in Table 3.
Table 3. Properties of milk powders and their influence on chocolate properties
Properties of milk powder Properties of chocolate or processing conditions
Particle size and distribution Flow properties

Particle shape Refining operations (particle size distribution)

Surface characteristics of particles Tempering conditions (cocoa butter crystallization)

‘Free’ fat level Hardness/snap

Particle density Bloom stability

Flavor attributes Flavor profile

Source: Liang and Hartel (2004)

Milk ingredients influences consumers liking of milk chocolate through parameters such as
particle size/sandiness, viscosity/melting mouth feel and milk flavour. Milk fat status exerted
more influence than differences between spray and roller dried powders. High free fat cream
powders (42.0-75.0% fat) were most suitable for ‘cream chocolates’. Fillers like lactose could
replace some sucrose and whey protein concentrates (WPC) can partially replace SMP.

Milk chocolate crumb: ‘Milk chocolate crumb’ is a vacuum dried, crystallized mixture made
from milk, sugar and cocoa liquor. The process of drying this mixture developed a strong
caramel flavour that makes crumb chocolate very popular amongst consumers. In absence of
cocoa liquor, it is referred to as ‘Milk crumb’ or ‘Blok milk’. This mixture when adequately
heated and due to the presence of anti-oxidative components of cocoa, the dried powder had
extended shelf life of 9-12 months at ambient temperature. The ‘Chocolate crumb’ comprises of
sucrose – 53.0%, milk solids – 32.0%, chocolate liquor – 14.0% and moisture – 1.0%. The
chocolate manufacturing process proceeds more quickly and economically when using crumb,
than by incorporating the separate ingredients.

B. Dairy ingredients in caramels

Caramel typically consists of sugar, corn syrup, milk protein and vegetable fat; water, salt,
vanilla, and emulsifiers (lecithin, glycerol mono-stearate) are optional ingredients. Milk proteins
have traditionally been used in the confectionary industry for contributing distinct flavor, color,
and texture, with sweetened condensed milk (SCM) and milk powders being the most popular.
Casein contributes a firm and chewy texture to caramels upon heating, while lacking stickiness
and toughness. Large sucrose crystal formation may be inhibited by the ability of caseins to bind
water. Surfactant properties are provided by caseins, aiding in the formation of a homogeneous
product.

SCM is used for flavor, color, and cold flow control in caramels. It is quite stable due to lower
water content and added sugar. Proteins especially casein, create a firm and chewy confection
upon heating, heighten moisture retention and control free and bound water in the system. Casein
and whey proteins also provide emulsion stability when lipids are one of the ingredients in
confections. The use of whey protein in confectionary products is of interest for flavor, color and
structural effects. Whey solids have been used in the production of caramel and are reported to
enhance the browning reaction due to the increase in lactose content.

Hydrolyzed and demineralized whey syrup finds good application in confectionery market,
especially soft caramels. Hard caramels can be made from hydrolyzed whey syrup, provided the
formulation includes caseinates. The hydrolyzed whey syrup can also form raw material for
manufacture of caramel syrup that is used as an intermediate product for confectionery center.

WPCs can be substituted for SCM in caramels with an end point temperature of 116 oC. The
flavour of product so obtained is superior, however, the texture score is reduced due to greater
chewiness and stickiness compared to use of sweetened condensed skim milk in caramels.

III. Dairy ingredients in sauces

In cooking, a sauce is liquid, creaming or semi-solid food served on or used in preparing other
foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual
appeal to another dish. Sauce is a French word taken from the Latin salsa, meaning salted.
Sauces may be used for savory dishes or for desserts.

A dip or dipping sauce is a common condiment for many types of food. Dips are used to add
flavor or texture to a food e.g. pita bread, crackers, potato chips, etc. Thick dips base on sour
cream, crème fraiche, milk, yoghurt, mayonnaise, soft cheese and beans are a staple of American
hors d’oeuvres. Blue cheese dressing is made from mayonnaise, sour cream, yoghurt, blue
cheese, milk, vinegar, onion powder, dry mustard and garlic powder. The recipes of two types of
sauces are depicted in Table 4 and 5.

Sour cream may be utilized, on its own or combined with mayonnaise and/or other ingredients
and forms a common dip for potato chips.

Sauces derived from Cheddar and other types of cheese constitute a significant, but specialized
business for ingredient suppliers. Medium English Cheddar can be used to flavor soups, sauces,
stuffings and soufflés. Asiago Pressato melts well, making such cheese ideal for sauces.
Gorgonzola is an excellent ingredient in sauces or dressings and adds a unique tang to desserts
when paired with fresh fruit such as apples, grapes or pears.
Combining cheeses in sauces makes them even more versatile for a variety of food applications
such as appetizer dip, vegetable topping or pasta tosser. Salsa, a type of sauce, is being joined
with various cheese combinations and used as a sauce for macaroni and cheese. Utilize cheese
with crumbly or tougher textures for making chunky sauces.

Cottage cheese serves as a base in low-fat, cream-style sauces and soups. It maintains the desired
cream-style texture while contributing to dairy notes and fewer calories.

Other cheeses that have been found suitable in preparing cheese sauces include Blue, Brie,
Camembert, Cream, Edam, Gruyere, Monterey Jack, Parmesan, Pasteurized Process American,
Romano and even Swiss.

Enzyme modified cheese (EMC), an intense cheese flavor concentrate produced by using
enzyme technology and cheese base from milk using a combination of membrane filtration,
fermentation and evaporation are some of the sought-after valued flavouring and bodying
ingredient for food. EMC is manufactured from rapidly ripened cheese-curd slurries, in cheese-
like form, powder form or as a heavy paste which is stable under refrigeration. EMC can be used
as a flavour enhancer in cheese sauces, soups and dips.

Bechamel sauce also known as white sauce, is made with a roux of butter and flour cooked in
milk. It is one of the mother sauces of French cuisine. It is used as the base for other sauces.

Use of concentrated and dry milk ingredients in sauces

Use of such dairy ingredients effectively forms and stabilizes emulsions in sauces and soups. The
non-denatured dairy proteins are able to form rigid, heat-induced irreversible gels that hold water
and fat, and provide structural support to soups and sauces. They provide water-binding
properties, which are very important in formulating reduced-fat sauces and soups. Such dairy
ingredients also enhance the color and appearance of sauces and soups, particularly reduced-fat
creamy-style products, by providing opacity.

Milk fat: The milk fat adds richness to certain soups and sauces; acts as a flavor carrier for fat-
soluble ingredients, spices, herbs and sweet flavors. Milk fat ingredients provide unique flavor,
mouth feel and emulsification properties to gravies, white sauces and cream soups.

Butter adds a rich, unique flavor that is unmatched by any other fat. Butter aids in the even
distribution of oil-soluble flavors throughout sauces and soups. Butter can be heated to specific
temperatures to produce characteristic flavor notes associated with different sauces. Lightly
melted butter is typically used in cream and white sauces such as Hollandaise, to provide rich,
dairy notes. Slightly overheated butter provides roasted, cooked notes that complement brown
sauces and gravies while overheated (but unburnt) butter contributes flavor notes that
complement barbecue and smoke-flavored sauces. Butter contributes a visually appealing golden
color, or a darker color after heat treatment, to sauces and soups. Butter works well as a flavor
carrier for spices, sweet and savory flavors, herbs and other fat-soluble ingredients.

The narrow melting range of butterfat ensures quick flavor release and complete melting of
butter at body temperatures for a ‘melt-away’ effect, which aids in smooth mouth feel.

Whey derivatives: Whey protein concentrates (WPC) or isolates (WPI) can partially replace or
extend egg protein in sauces, reducing costs while enhancing perceived health benefits. Such
whey derivatives deliver exceptional nutritional value to salad dressings. They provide an
excellent source of calcium; dry sweet whey and acid whey contains about 770 mg and 2,280 mg
of calcium per 100 g of powder respectively.

The emulsification properties of whey ingredients aid in the dispersion of fat in sauces and
soups; efficient dispersion can reduce the fat level in some formulas and prevent defects such as
creaming, coalescence and oiling off. Such enhanced emulsification results in sauces and soups
that are perceived to be creamier and uniform. They can serve as an excellent low-cost bulking
and flow agent in dry mixes, as well as an excellent emulsifier that helps reduce clumping and
allow all ingredients to remain evenly distributed. They enhance water-binding property in
sauces and soups that enables foods to retain water and thus reduce cost. They provide viscosity
in dry mix, ready-to-use, condensed and frozen soups and sauces.

WPC and WPI can provide fatlike attributes such as opacity, lubricity and mouth feel to low-fat
formulations, and at the same time, control moisture and can help in forming gels. In many
applications, WPC/WPI can replace the thermal gelation and emulsification functionalities of
dehydrated eggs. Since WPC is effective even in acidic pH, it is ideally suited to add viscosity to
products such as tomato-based sauce mixes.

Dry sweet whey imparts a slightly sweet flavor profile to sauces, allowing the natural spice and
herb flavors of soups and sauces to come through; in some very delicately flavored soups,
demineralized whey is an alternative ingredient that further reduces the flavor effect from dry
whey. The lactic acid flavor in acid whey enhances the overall sensory profile of the sauce or
soup.
Table 4. Recipe of cheese sauce
Ingredient Rate of addition (%)
Whole milk 76.0
Cream 11.8
Cheese powder 8.0
Starch derivative 2.5
Flavouring 1.0
Salt 0.7

Table 5. Recipe of ‘Bechamel’ sauce

Ingredient Rate of addition (%)
Whole milk 83.0
Cream 11.8
Starch derivative 3.0
Flavouring 1.0
Salt 0.7
Onion powder 0.4
Pepper 0.1

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