Dairy ingredients for food processing: an overview.
Dairy ingredients for food processing: an overview.
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DOI：
10.1002/9780470959169.ch1
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发表时间：
2011-01
期刊：
影响因子：
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通讯作者：
R. Chandan
中科院分区：
文献类型：
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作者：
R. Chandan
Dairy ingredients are important players in the formulation of many food products. The addition of familiar dairy ingredients, widely recognized by the consumer as “natural,” enhances the odds of success of packaged foods in the marketplace. They generally deliver a consumer-friendly label on the package.Dairy ingredients are derived from fluid milk in the form of cream, butter, condensed milk, dry milk, cheese, and whey products (Olson and Aryana, 2008, Sodini and Tong, 2006). They provide desirable functionality to foods, such as delivery of key nutrients, water management, fat-holding capacity, emulsification capability, viscosity creation, gel formation, and foam generation. In addition, dairy-based ingredients in liquid, concentrated, or dry form confer desirable attributes of texture and flavor to dairy foods, frozen desserts, puddings, processed meat, cereal products, chocolate confections, infant formulas, and an array of dietetic as well as geriatric drinks and bars. In conventional bakery items, dairy ingredients are used in enriched breads, croissants, milk bread, cakes, cookies, and pastries. Figure 1.1 demonstrates the relationship of milk to major dairy ingredients used for food processing.
