16-3 |
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M. MCCAMPBELL, O-At-Ka Milk, Batavia, NY Today's product developer is looking to a new toolbox of ingredients to develop lower-carb, high-protein products that taste great and meet consumers' needs. Recent technological advances have brought ultrafiltered milk to the forefront in this area. The ultrafiltration process removes part of the lactose, soluble minerals, and water from whole or skim milk. The resulting fluid and the milk protein concentrates generated from spray-drying the ultrafiltered fluid are well suited to a variety of products. Functionality, labeling, and practical use of fluid ultrafiltered milk in lower-carb, high-protein beverages, smoothies and yogurt beverages, sports beverages, and meal replacements will be reviewed.
Session 16, UF milk and UF milk ingredients in food products
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |