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J. A. BLACKWELDER, Product Development, DairiConcepts, LP, 3253 E. Chestnut Expy., Springfield, MO 65802 This presentation focuses on milk protein concentrate (MPC) made from ultrafiltered (UF) milk. MPC is the primary food ingredient made from UF milk, but it is important to note that not all MPCs are produced in this manner. Some are blends of ingredients made from casein, along with whey powder or powdered whey protein concentrate. While these blended products deliver similar nutritional attributes, the functional properties will be different. These differences arise from the principle that proteins obtained by UF are much closer to their native state than other sources of milk proteins. The production of MPCs from UF milk in powder form will be briefly described, along with a brief listing of some of the various MPC products that are available. These can be described primarily by variations in protein and milk-fat content. The advantages of MPC from UF milk, when compared to other protein sources, include functional advantages (such as a clean milky flavor), nutritional properties, perceived advantages in regard to labeling and marketing, and so forth. MPC can provide functionality to a broad range of applications, including processed cheese products, yogurts and other dairy products, bakery, cheese powders and seasonings, and so forth. Its clean flavor, along with the various functional attributes that milk proteins provide, make it an important ingredient when developing low carbohydrate products and other applications.
Session 16, UF milk and UF milk ingredients in food products
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |