Dairy Ingredients For Foods

Milk and its products have been consumed by many generations of people of Western, Middle Eastern, Indian, and some African cultures. The nutritional value of dairy materials, properly handled, has been proven by widespread use, and their safety is assured by processing procedures that have been introduced and refined since the time of Pasteur. The great bulk of dairy products today recognize traditions of simple processes and physical separations, avoiding chemicals and thereby preserving the natural properties and the very desirable connotations of traditional products.

The more recently developed food-processing industries have generated requirements for sophisticated performance of dairy materials as ingredients for both familiar and fabricated foods. Milk production does not require the use of pesticides and hormones. Well-managed herds can produce milk with contaminant levels far below the requirements of regulatory authorities. Active components that directly inhibit the processes of digestion, metabolism, and assimilation of nutrients are not present in milk.

The nature of milk and its components is probably better characterized than the properties of any other basic food. Consequently, the ability to transform milk and its individual components into appropriate food ingredients is extensive, as demonstrated by Figure 1.

Whole milk

Cream

Whole milk powder

Cheeses Skimmed milk

Butter Anhydrous milk fat

Caseins Nonfat milk I powders

Figure 1. The cascade of dairy materials.

Whey

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