Agriculture Reference
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than both. However, their use can be harmful to consumers suffering from fructose
malabsorption.
17.4 Milk as a source of food ingredients and fl avourings
Many milk products serve as important functional food ingredients in manufactured
food products, as well as components in culinary dishes. Indeed, products such as
pasteurised milk, cream, butter and cheese fulfi l dual roles in most kitchens: as
foods in their own right and as valuable cookery ingredients. The dual role that
some dairy products perform leads to questions of classifi cation as a number have
both domestic and industrial uses.
Simplistically, we can categorise dairy products as retail products and industrial
products. The principal retail products have been discussed above and are easily
recognised by consumers. Industrial dairy products are made principally for use
as ingredients in the manufacture of other (often non-dairy) products, though
some serve both industrial and retail needs (e.g. cheddar cheese). Many industrial
dairy products utilise particular functional properties of milk's components or
those of the by-products of milk product manufacture. As with the review of retail
milk products above, space prevents an exhaustive assessment of milk-based
ingredients and consequently only the principal products are considered here.
17.4.1
Milk powders
Whole and skimmed milk powder
Whole milk powder (WMP) and skimmed milk powder (SMP) are used as
industrial ingredients and as sources of milk solids for reconstituting as drinking
milk in regions where the local milk supply is inadequate. In 2007 (FAO 2009)
world production of WMP was 30.8 million tonnes while SMP production was
24.1 million tonnes (both as milk equivalent). The fat content of WMP is usually
26-28.5%. The American Dried Products Institute (ADPI) (2002) states that the
fat content must be 26-40% and the moisture 5% or less, also that the fat content
of SMP should be less than 1.5% and moisture 5% or less.
WMP and SMP are used in the manufacture of many food products where they
give characteristic dairy fl avours and whitening power. The milk proteins
contribute to the emulsifi cation of fats and water binding. Both ingredients are
used in, for example, milk chocolate, sugar confectionery (e.g. toffee and fudge),
soups, sauces, beverage whiteners for tea and coffee, baked goods where the
development of Maillard browning contributes baked colour, and recombined
sweetened condensed milk.
SMP is made with different heat classifi cations, the result of carefully controlled
pre-heat treatment of skimmed milk prior to drying. The pre-heat treatment of
skimmed milk at specifi c temperatures and times will induce whey protein
gelation, as well as interactions between whey proteins and between whey proteins
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