Major Advances in Concentrated and Dry Milk Products, Cheese, and Milk Fat-Based Spreads

Advances in dairy foods and dairy foods processing since 1981 have influenced consumers and processors of dairy products. Consumer benefits include dairy products with enhanced nutrition and product functionality for specific applications. Processors convert raw milk to finished product with improve...

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Bibliographic Details
Published in:Journal of dairy science 2006-04, Vol.89 (4), p.1179-1188
Main Authors: Henning, D. R, Baer, R. J, Hassan, A. N, Dave, R
Format: Article
Language:English
Subjects:
Animal productions
Animals
Biological and medical sciences
Butter
Cheese
cheesemaking
cheeses
concentrated milk
Dairy Products
dairy technology
Dairying - trends
Desiccation - methods
dried milk
Fats - analysis
Feeding Behavior
Food industries
Food Preservation
food processing
food technology
Food Technology - trends
Food-Processing Industry - trends
functional properties
Fundamental and applied biological sciences. Psychology
membrane processing
Milk - chemistry
Milk and cheese industries. Ice creams
Milk Proteins
new products
Nutritive Value
processing technology
spreads
Terrestrial animal productions
Vertebrates
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Summary:Advances in dairy foods and dairy foods processing since 1981 have influenced consumers and processors of dairy products. Consumer benefits include dairy products with enhanced nutrition and product functionality for specific applications. Processors convert raw milk to finished product with improved efficiencies and have developed processing technologies to improve traditional products and to introduce new products for expanding the dairy foods market. Membrane processing evolved from a laboratory technique to a major industrial process for milk and whey processing. Ultra-filtration and reverse osmosis have been used extensively in fractionation of milk and whey components. Advances in cheese manufacturing methods have included mechanization of the making process. Membrane processing has allowed uniform composition of the cheese milk and starter cultures have become more predictable. Cheese vats have become larger and enclosed as well as computer controlled. Researchers have learned to control many of the functional properties of cheese by understanding the role of fat and calcium distribution, as bound or unbound, in the cheese matrix. Processed cheese (cheese, foods, spreads, and products) maintain their importance in the industry as many product types can be produced to meet market needs and provide stable products for an extended shelf life. Cheese delivers concentrated nutrients of milk and bio-active peptides to consumers. The technologies for the production of concentrated and dried milk and whey products have not changed greatly in the last 25 yr. The size and efficiencies of the equipment have increased. Use of reverse osmosis in place of vacuum condensing has been proposed. Modifying the fatty acid composition of milkfat to alter the nutritional and functional properties of dairy spread has been a focus of research in the last 2 decades. Conjugated linoleic acid, which can be increased in milkfat by alteration of the cow's diet, has been reported to have anticancer, anti-atherogenic, antidiabetic, and antiobesity effects for human health. Separating milk fat into fractions has been accomplished to provide specific fractions to improve butter spreadability, modulate chocolate meltability, and provide texture for low-fat cheeses.
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.S0022-0302(06)72187-7