Dairy-based

Food
Ingredients
Chapter 4
Introduction
• There are a massive
range of milk based
food ingredients in the
market, but they tend
to go unnoticed by
consumers.
 • Basically, dairy products can be categorised
as retail products and industrial products.
Milk as a • Retail products; milk, butter, yogurt, cheese
source of food etc.
• Industrial products; anything for use as
ingredients & ingredients in the manufacture of other
flavourings (often non-dairy) products, though some
serve both industrial and retail needs (e.g.
cheddar cheese).
MILK
Milk fat
• Milk fat exists as water-in-oil emulsion of fat
globules (0.1-22 μm)
• Lipid fractions varies depending on the source
of milk
• Bovine milk: 95.8% triacylglecerols, 2.25 1,2-
diacylglecerol, 1.11% phospholipid, 0.46%
cholesterol, 0.28% free fatty acids, 0.08%
monoacylglecerol & 0.02% cholesteryl ester.
• Fat soluble vitamins; A,D,E & K.
• 65% saturated fatty acids, 32%
monounsaturated fatty acid in the form of
oleic acid & 3% polyunsaturated fatty acids.
Milk proteins
• The non-fat milk solids (NFMS) –
often termed milk-solids-non-fat
(MSNF)
• Consists of milk proteins,
lactose, water soluble vitamins,
minerals
• Milk proteins can be divided
into two species: casein & whey
proteins
• Casein constitutes about 80% of
the protein & is made up of a
number of subspecies.
MILK
COMPOSITION
 • Milk powders

Dairy food • Whole milk powder

• Skimmed milk powder
ingredients – • Other powdered milk-based ingredients
• Fat-filled milk powders
Milk powders • Buttermilk powder
• Yogurt powder
• Cream powder
• Coffee whiteners
• Whey powders
• Whey protein concentrates
• Total milk protein products
Whole & skimmed milk powder

• Whole milk powder (WMP) & skimmed milk powder (SMP) – as industrial
ingredients & sources of milk solids for reconstituting as drinking milk in
regions where the local milk supply is inadequate
• Fat in WMP; 26 - 40%, while in SMP; less than 1.5%.
• Used in food products; gives characteristics dairy flavours & whitening power
• Contribute to emulsification of fats & water binding
• Used in milk chocolate, sugar confectionery (toffee & fudge), soups, sauces,
beverage whiteners for tea & coffee, baked goods.
 Whole & skimmed milk powder
• SMP is classified into 3 different
heat classifications, depending on
the temperature of pre-heat
treatment prior to drying.
• Low heat SMP; used in chocolate,
sugar confectionery & milk based
beverages
• Medium & high heat SMP; ice
cream, soups & sauces
• Heat treatment induce whey
protein gelation, interactions
between whey proteins, & between
whey proteins and casein
 Fat-filled milk
powders

• Used to substitute WMP

• Vegetable fat (e.g. rapeseed oil)
replaces milk fat, at 26-28% of
the powder
• Same applications as WMP
Buttermilk powder

• Buttermilk is also spray-dried as ingredient for food

manufacture, mainly in bakery, confectionery &
spreads
• Is valued for the functional properties of the milk
proteins & lactose, and its buttery flavour, caused by
phospholipid-rich, fat globule membrane retained
by the buttermilk during buttermaking.
Yogurt powder
• Made by spray-dried low-fat
yogurt.
• Used in snack foods, nutrition
bars, cereals, coatings, dips,
soups & smoothies because of
its flavour & acidity, high
viscosity and good water
binding properties.
Cream powder
• More complex when to increase fat content
of milk-based ingredients, particularly to get
a homogeneous, stable fat emulsion in the
dryer feed.
• The fat emulsion also need to be stabled
during processing and during the
reconstitution of the powder.
• Therefore, in the manufacture of whole milk
powder, soya lecithin may be added.
• But in the manufacturing of cream powder
(60% fat on dry basis), additional emulsifying
agent needed (mono- and diglycerides of
fatty acids) – to form stable emulsion during
processing, drying & reconstitution.
Coffee whiteners
• Based on glucose solids or
maltodextrin (DE 25-30%),
hydrogenated vegetable fats
with melting points in range 35-
40^oC (higher melting point
would give a greasy mouthfeel),
sodium caseinate, emulsifiers
(diglycerides, E471) &
polyphosphate (E450), flavour,
colour & acidity regulators
(citrates, E331/E332).
Whey powders
• Used in many food applications, from chocolate & sugar
confectionery, bakery, soups, sauces, baby foods etc.
• The standard whey powder product is anhydrous whey
powder made from sweet whey, the by-product of
cheesemaking where acidification is not excessive & pH is
6.3-6.5 (e.g. emmental & gruyere production).
• Sweet whey is evaporated to 60-70% solids to
supersaturate lactose and flash cooled to 30^oC.
• The whey concentrate can then be spray-dried.
• After cooling, some of the lactose (up to 20%) remains in
amorphous state, which is hygroscopic.
• Therefore, whey powder is packed in polyethylene-lined
Kraft paper (e.g) with high water-barrier properties to
prevent moisture ingress & the development of a sticky
powder.
Specialty Dairy Ingredients
Whey Proteins
• In the native state, whey proteins are highly soluble and adeptly perform
emulsification and whipping functions in a food application. However, heating whey
proteins can result in a loss of solubility due to denaturation of the proteins,
especially in the pH range of 4.0 to 6.5
• In their undenatured form, whey proteins can form rigid gels that hold water and fat,
and provide structural support
• Foaming properties are best when the whey proteins are undenatured
• Emulsification, however, can be improved through controlled heat denaturation of
the protein
• In a frozen dessert mix, it is necessary to have some level of denaturation to produce
a product with a good mouthfeel
Specialty Dairy Ingredients
Whey Proteins
• Whey proteins can also be modified through processing or enzymatic
treatments that alter their structure to provide enhanced functionality for
gelation, emulsification and viscosity applications
• Several whey protein fractions have been considered as dietary ingredients,
with potential activity against the development of colon cancer
• One fraction receiving a high level of interest for its nutraceutical properties is
lactoferrin (present at a level of about 30% of total whey proteins). This iron-
binding protein, in addition to its bacteriostatic properties, is also associated
with enhanced iron absorption, stimulation of bacterial gut organisms, such as
bifidobacteria, as well as a potential immune-stimulating role
Whey protein concentrates (WPC)
• Contain ~ 75% protein (with a PER of close to 3.2)
• WPC is generally functional over a wide pH range
• WPC can be used to thicken, emulsify, gel at low or high temperatures
and improve texture
• Application: egg substitutes, cakes, custards, high protein beverages,
puddings, ice cream, frozen yogurt, salad dressings and nutrition bars
• Gelation characteristics will increase WPC benefits in some of the
products that also profit from water-binding
• Salad dressings, coffee whiteners, soups, cakes, infant formulas and
sausages all can utilize the emulsification abilities of WPC
Whey protein concentrates (WPC)
• WPC powders with protein contents in the range 35 x 65% can be
produced by ultrafiltration (UF) which removes lactose, minerals & non-
protein nitrogen (NPN), leaving the whey proteins to be spray-dried.
• WPC powders with protein contents as high as 90% can be made by
means of diafiltration, where whey protein retentate in UF processing is
diluted with water to wash out almost all of the lactose & minerals.
• Diafiltration = a dilution process that involves removal or separation of
components (permeable molecules like salts, small proteins etc) of a
solution based on their molecular size by using micro-molecule
permeable filters in order to obtain pure solution – whey protein isolates
(WPI)
Whey Protein Concentrate (WPC)
• WPC contribute to viscosity in products such as soups and gravies
• Cakes, desserts and whipped toppings can always use the added foam
stability of a WPC
• Generally, WPCs with higher protein content have improved
functionality over those with lower protein content
• Not only are WPCs functional, they also are bland tasting and
contribute no foreign or off-flavors to foods when used as an ingredient
• The demineralized products are often used in infant formula, while
lactose hydrolyzed products work well in cheese-type spreads and
yogurt
Whey Protein Isolates (WPI)
• These are virtually pure proteins (protein content of over 90%); they are
costly but they can add protein to a product at relatively low usage levels
• The benefit of whey protein isolate is that it has very low lactose, less than
1%, and very low fat, less than 0.5%.
• It has a very bland flavour (compared to WPC) so that it can be formulated
in products not normally associated with dairy products, like a fruit-bar or
fruit-juice application
• Whey protein isolates can also be manufactured by selective ion exchange
processes to select the primary functional proteins, β-lactoglobulin and α-
lactalbumin. They provide high gel strength, viscosity, aeration, water
binding, and high solubility to an application
Milk Protein Isolates
• Combinations of caseinate and soluble whey protein — coprecipitate
of casein and whey proteins that range in protein from 89% to 94%
• Milk protein isolates contain essentially all of the proteins from skim
milk in a soluble form and possess a high nutritional value (PER 2.8)
• They offer retort stability for a variety of heat-treated products,
including bakery items and liquid nutritional supplements
• They also can offer emulsification and water-binding opportunities for
stabilization of foams for frozen desserts, whipped toppings and icings
• Ideal for nutritional products, milk protein isolates include beverages,
liquid supplements, puddings, sauces and bars
Dairy food ingredients – Casein &
•caseinates
Caseinates are produced from skim milk (pH 6.5-6.6) by adding acid (usually lactic
acid) or microbial cultures to precipitate the casein from the whey at pH 4.6, the
isoelectric point of casein. The precipitated casein is then washed with water and
resolubilized with alkali (acid casein solubility is very low) or alkaline salt to form
caseinate (e.g. sodium caseinate).
• In the production of lactic acid casein, skimmed milk is usually acidified by the
addition of lactic acid bacteria to precipitate the casein.
• Pasteurised skimmed milk is inoculated with, for example Lactococcus lactis at a
rate of 0.1-0.5% of the milk and incubated at 22-26^oC for 14-18 hours.
• When the milk has reached pH 4.6-4.7 and coagulum has formed, it is heated to
50-55^oC by steam injection, or a combination of indirect and direct heating,
which causes the casein to contract and expel whey through syneresis.
• Most of the whey can be removed by passing the casein curd across inclined
screens through which the whey drains. Finally, the lactic acid casein is dried in a
fluidized bed dryer and packaged.
Dairy food ingredients – Casein & caseinates
• Sodium and calcium caseinates are the most common, with some of the
specialty caseinates including combinations with potassium or sodium
and calcium. The water solubility of calcium caseinate is much lower
than sodium caseinate & potassium caseinate.
• Caseinate solutions are spray-dried to produce powders which are
widely used as food ingredients.
• Caseinate provides high solubility; low viscosity; clean flavour; excellent
emulsification capacity; high fat and water binding capacity; and freeze-
thaw stability from the caseinates
• These physical properties make them good candidates for coffee
whiteners, cream liqueurs, baked goods, dry mix beverages, soup mixes
and comminuted meat
Casein & Caseinate
• The protein content is generally > 85%
• Highly soluble forms are sodium caseinate and calcium caseinate. It is also
possible to obtain magnesium or potassium caseinate when developing
low sodium products
• Most caseinate are bland and can be used in many applications with
delicate flavours
• Typically these products can be used in non-dairy non whiteners, cheeses,
dairy analogs (including yogurt and sour creams), dips, dressings,
cheesecake-type fillings, soups, retort food products, whipped toppings,
gravies and sauces, bakery glazes, powdered nutrition drinks and other
fortified beverages
Dairy food ingredients - Lactose

• The milk sugar, lactose is a reducing sugar & carbohydrate in milk

• It is a disaccharide formed by the condensation of galactose & glucose through the
formation of a β-1-4-glycosidic linkage.
• As a functional food ingredient, lactose exhibits Maillard browning, a non-enzymatic
browning reaction under heat between a carbonyl compound, reducing sugar & amino
acid.
• It will caramelise & is hygroscopic when crystallised either as amorphous lactose or
predominantly as β-lactose.
• Lactose is used to replace sugar and reduce sweetness
Dairy food ingredients- Enzyme modified
cheese (EMC)
• Offer a great way to add cheese flavour to a product
• EMC is produced by size reducing cheese, heating & incorporate polyphosphates to
liquefy the cheese & adjust the pH to 6.6-6.8.
• The liquefied cheese is homogenised & pasteurised to destroy cheese starter bacteria,
then cooled to optimum temperature of the proteolytic & lipolytic enzymes.
• Cheese powders usually come diluted with a carrier such as salt, sugar or lactose to
allow drying
• Cheese powders can be used to coat extruded collets as well as many other dried snack
products and baked goods.
• Typical use levels range from 0.5% to 1.5%.
• Flavour available ranging from cheddar and Colby to blue, havarti, Swiss, romano,
parmesan
Dairy food ingredients – Milk fat products
• Anyhydrous milkfat (AMF) – widely used in bakery applications, chocolate, ice cream,
spreads, confectionery (e.g. toffee & caramel).
• Minimum fat content = 99.8%
• Made from fresh cream or butter (sweet cream, unsalted butter)
• During the processing of AMF, butter is melted to 60-65◦C & held at this temperature for
20-30 minutes to allow milk protein aggregation.
• The oil-water mix is then passed through a centrifugal separator which concentrates fat
to 99.5%, removes the non-fat solids & water.
• The milkfat is then taken to 90-95◦C before passing through a vacuum flash-vessel, which
serves to remove traces of water and cool the fat to 37-40◦C ready for packaging.
• The containers are usually gas flushed with nitrogen to remove air & prevent lipid
oxidation during storage.