Dairy products and milk-based food ingredients - Natural Food Additives, Ingredients and Flavourings - page 414

Table 17.1 Additives, ingredients and fl avourings considered in this chapter

Milk-based Not milk-based

Acid casein Annatto (E160b)
Anhydrous lactose Banana fl avour
Anhydrous milkfat Beetroot red colour
Butter Carrageenan (E407)
Buttermilk powder Chocolate fl avour
Butteroil Citrates (E331/E332)
Calcium caseinate Dextrose
Casein Di-glycerides of fatty acids (E471)
Cheese Fruit purée
Coffee whitener Glucose solids
Cream powder Guar gum (E412)
Demineralised whey powder High-fructose corn syrup
Enzyme modifi ed cheese Hydrogenated vegetable fat
Fat-fi lled milk powder Inulin
Fractionated milkfats Invert sugar
Lactose Locust bean gum (E410)
Potassium caseinate Maltodextrin
Rennet casein Modifi ed maize starch
Skimmed milk Mono-glycerides of fatty acids (E471)
Skimmed milk powder Strawberry fl avour
Sodium caseinate Polyphosphates (E450)
Total milk protein powders Reduced fat cocoa powder
Undemineralised whey powder Salt (sodium chloride)
Whey protein concentrates Sodium alginate (E401)
Whole milk Sodium nitrate (E251)
Whole milk powder Sugar
Yogurt powder Tara gum (E417)
Vegetable fat
Xanthan gum (E415)

β -carotene (E160a)

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as milk and the products into which it can be made represent a very large subject
area indeed. Apologies are given for inevitable omissions.

17.2 Milk as a source of food
17.2.1 What is milk?
Milk is the secretion of the mammary gland of females of mammalian species. It
contains the nutrients required to sustain the life of infants and can enable the
rapid growth and weight gain needed to cope with the environment. The
consumption of milk enables a calf to double its weight in 50 days, while a human
infant takes 100 days to achieve the same weight gain (McGee 2004). Although
the milk of sheep and goats is important to the manufacture of dairy products,
cows' (bovine) milk is most widely used throughout the world.