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C. P. FRYE, International Dairy Foods Association, 1250 H St. N.W., Ste. 900, Washington, DC 20005 Membrane filtration technology is being used to produce liquid ultrafiltered (UF) milk by separating milk components according to size. Small molecules such as lactose and minerals pass through the filter, while large molecules such as protein are held back. Milk protein concentrate (MPC) is produced by the subsequent evaporation and drying of ultrafiltered skim milk. The higher level of the milk protein casein in ultrafiltered milk and MPC provides the benefits of improved consistency of the finished cheese composition and increased cheese yield when used as an ingredient in cheese. Ice cream formulated with ultrafiltered milk results in a creamier mouthfeel and smoother texture. The use of ultrafiltered milk as an ingredient in yogurt, dairy beverages, and other foods can achieve nutritional attributes of reduced sugar, lower carbohydrate, and increased protein content. Government regulations rather than food formulation dictate if ultrafiltered milk can be added as an ingredient to dairy products and foods that are subject to federal standards of identity. The U.S. Food and Drug Administration's (FDA) regulations for food standards prescribe processing procedures, composition, allowed ingredients, and required nomenclature of the product. Interpretation of the FDA regulations finds that ultrafiltered milk does not meet the definition of milk, since the removal of minerals and lactose results in a product that is nutritionally and compositionally different than milk or concentrated milk. Therefore, in order for ultrafiltered milk to be allowed as an ingredient in a food subject to federal standards of identity, the standard must specifically permit ultrafiltered milk or the ingredients added to achieve a nutrient content claim allowed under FDA's food labeling regulations. Ultrafiltered milk and MPC can be used as a functional ingredient in foods that are not subject to federal standards of identity.
Session 16, UF milk and UF milk ingredients in food products
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |