The Powerful List of Dairy Ingredients
Functional Fats
Nature’s Complete Proteins
Fuel & Fiber With Carbs
Beneficial "Bios"
Functional Fats from Milk
Explore the Benefits of Milkfats
The fatty component of milk comprises about 3 ½-4% of fluid milk. Separating milkfat from milk’s other components becomes a valuable processing step in almost every dairy operation, where that fat component is simultaneously excluded from one finished dairy ingredient (e.g., nonfat dry milk) while also being concentrated and made saleable as another valuable dairy ingredient, e.g. cream or butterA water in oil emulsion of fat globules, water and minerals made by churning cream from milk. Butter has at least 80% fat and can approximately 1.2% salt added..
Different types of Milkfats
Consumers are familiar with some of the properties of common milkfat-containing ingredients like butterA water in oil emulsion of fat globules, water and minerals made by churning cream from milk. Butter has at least 80% fat and can approximately 1.2% salt added. and cream, where they not only deliver that smooth, characteristic dairy mouthfeel but they also have rich flavor and aroma. Cooked products undergo a bit of a transformation, ranging from enhancing that ‘butter’ aroma to shifting toward the nutty qualityFocus on doing things well and producing a product acceptable to consumers when browned. Cream can be whipped to increase its firmness, resulting in meringues and other similar toppings that complete desserts and other indulgent treats. Take a deep dive into the different types of milkfats in the form of dried dairy ingredients you might see on product ingredient labels.
Anydrous Milk Fat
AnhydrousWithout water. Example: α-anhydrous lactose is α-lactose that does not contain a molecule of water associated with its structure. Milk Fat (AMFAnhydrous milkfat) is a product obtained by the almost total removal of water from sweet cream or from butterA water in oil emulsion of fat globules, water and minerals made by churning cream from milk. Butter has at least 80% fat and can approximately 1.2% salt added., increasing the fat content to nearly 100% and a moisture level no more than .10%.
AMFAnhydrous milkfat is mostly used in industrial applications as a substitute for butterA water in oil emulsion of fat globules, water and minerals made by churning cream from milk. Butter has at least 80% fat and can approximately 1.2% salt added., as it has a longer shelf life due to its stability at room temperature, and it has a higher smoke point than butterA water in oil emulsion of fat globules, water and minerals made by churning cream from milk. Butter has at least 80% fat and can approximately 1.2% salt added..
Butteroil
Butteroil is produced in the same way as AMFAnhydrous milkfat – by removing water from sweet cream or from butterA water in oil emulsion of fat globules, water and minerals made by churning cream from milk. Butter has at least 80% fat and can approximately 1.2% salt added.. The end result of butteroilWater in oil emulsion that has at least 99.3% fat and is made by removing most of the water and milk-solidsnot-fat. contains a little less fat than AMFAnhydrous milkfat at 99.6% and has a higher moisture content at .20-.30%.
ButteroilWater in oil emulsion that has at least 99.3% fat and is made by removing most of the water and milk-solidsnot-fat. can be used in place of butterA water in oil emulsion of fat globules, water and minerals made by churning cream from milk. Butter has at least 80% fat and can approximately 1.2% salt added. in most all applications, and is a great substitute due to its longer shelf life and higher smoke point than butterA water in oil emulsion of fat globules, water and minerals made by churning cream from milk. Butter has at least 80% fat and can approximately 1.2% salt added..
Cream Powder
Cream powder, or dry creamResults from the partial removal water from pasteurized cream. The fat and/or protein content of the cream may have been adjusted, only to comply with compositional requirements. The casein to whey protein ratio may not be altered by the additions/removals (ADPI definition)., is obtained by the removal of water only from pasteurized milk or cream. Cream powder products have fat contents greater than whole milk powders, and contain between 40-75% milkfat.
Cream powders are a great ingredient to use in confectionery, bakery products, packaged dry mixes, dairy products, soups, sauces, frozen foods, beverages, and other products where adding a high fat content helps the performance of the product.
Dry Buttermilk & Dry Buttermilk Product
Dry Buttermilk is created by removing water from liquid buttermilk that comes from the churning of butterA water in oil emulsion of fat globules, water and minerals made by churning cream from milk. Butter has at least 80% fat and can approximately 1.2% salt added., and has a protein content of at least 30%. Dry Buttermilk Product differs in that the protein content is less than 30%.
Dry buttermilk enhances a clean label of ingredients and contributes a mild dairy flavor and tender textures to many products like confections, soups, sauces and more.
Dry Whole Milk
Dry whole milk is created by removing water from pasteurized milk, resulting in a product containing between 26-50% milkfat.
The addition of a milk powder like Dry Whole Milk can help improve the amino acid profiles of products and improve the overall protein qualityFocus on doing things well and producing a product acceptable to consumers in products like cereal or grain products. With a concentration of about 34% protein, milk powders are used in a variety of products because of their functional properties.
Dry whole milk and whole milk powder can be used interchangeably; however, dry whole milk is regulated by US agencies (FDAThe Food and Drug Administration (FDA) is responsible for protecting the public health by assuring the safety, efficacy, and security of human and veterinary drugs, biological products, medical devices, our nation’s food supply, cosmetics, and products that emit radiation./USDA), while whole milk powder is regulated international under Codex AlimentariusGroup responsible for developing a collection of internationally adopted food standards aimed at protecting consumers’ health and ensuring fair trade practices in the food trade..
Whey Protein Phospholipid Concentrate & Infant Formula Grade WPPC
Whey ProteinProtein in milk that remains in water phase after casein precipitates. Phospholipid Concentrate is a co-product of producing Whey ProteinProtein in milk that remains in water phase after casein precipitates. Isolate (90+% protein) through microfiltration resulting in a product that is a mixture of fat and protein. The proteins are soluble in WPPCWhey protein phospholipid concentrate, while the fat composition resembles the composition of whey creamSmall fat globules that were not trapped within the cheese matrix and go with the whey when it is drained from the curd.. WPPCWhey protein phospholipid concentrate includes the Milkfat Globule Membrane, a more recently discovered ingredient, as a powerful ingredient with incredible infant and aging benefits. WPPCWhey protein phospholipid concentrate is also known as procream, reduced lactose concentrated wheyWhey where a portion of the water has been removed leaving all other constituents in the same relative proportions., and concentrated wheyWhey where a portion of the water has been removed leaving all other constituents in the same relative proportions.whey proteinProtein in milk that remains in water phase after casein precipitates..
Whole Milk Powder
Whole milk powder (Codex AlimentariusGroup responsible for developing a collection of internationally adopted food standards aimed at protecting consumers’ health and ensuring fair trade practices in the food trade./international definition) is created by removing the water from pasteurized milk.
The addition of a milk powder like whole milk powder can help improve the amino acid profiles of products and improve the overall protein qualityFocus on doing things well and producing a product acceptable to consumers in products like cereal or grain products. With a concentration of about 34% protein, milk powders are used in a variety of products because of their functional properties.
Dry whole milk and whole milk powder can be used interchangeably; however, dry whole milk is regulated by US agencies (FDAThe Food and Drug Administration (FDA) is responsible for protecting the public health by assuring the safety, efficacy, and security of human and veterinary drugs, biological products, medical devices, our nation’s food supply, cosmetics, and products that emit radiation./USDA), while whole milk powder is regulated international under Codex AlimentariusGroup responsible for developing a collection of internationally adopted food standards aimed at protecting consumers’ health and ensuring fair trade practices in the food trade..
The Benefits of Milkfats
Whole milk powder is an integral part of infant formulas in much of the world. Infant intake of milkfat is associated with healthy cognitive development, and that healthy fat intake can be assured through the use of full-fat milk powders.
Research has shown that a particular lipid constituent of milkfat, sphingomyelin, is one of the key actors responsible for some of milkfat’s benefits related to the nervous system. In infants, sphingomyelin is incorporated into the ‘insulation’ around newly forming neurons, especially in the brain but also elsewhere throughout the body, and in this way the consumption of milkfat ensures healthy nutritional outcomes in this important application. Lately, however, research is also showing that dairy ingredients rich in milkfat, especially sphingomyelin, can help to slow the rate at which the loss of nerve ‘insulation’ takes place in aging adults, helping to preserve cognitive function and to allow for more mobility late in life as the nerves which activate the skeletal muscles of the body are enabled to function more efficiently with the progression of age.
Research has also shown that there is a positive correlation between the intake of whole milk and the control of appetite. This kind of nutritional functionality has potentially dramatic implications where consumers are seeking to achieve satiety while taking in satisfying, healthy foods. Milkfat is beginning to reemerge as a healthy option in these cases as well.
The industry will continue to explore the potential benefits of milk’s ‘functional fats’ and will develop new ingredients that improve consumer access to their health benefits in a broad range of dairy ingredient applications.
How Milkfats are Produced
Simple Process. Low Waste. High Yield.
As milk curdles through the action of chymosinProtease found in rennet. Produced by newborn ruminant animals to aid digestion of milk. See rennet in cheesemaking, the protein matrix which forms as cheese curds also entraps a substantial amount of the milkfat, contributing important flavor and consistency characteristics to the final cheese product.
Downstream from cheesemaking, the residual fat which drains out of the curds in the whey is also separated before the whey goes forward to make protein-rich value-added ingredients like whey protein concentrates and isolates. That residual milkfat which is separated away from the protein enrichment process happens to be rich in phospholipids and even some intact fat globules; how that fat-rich stream is further processed can yield ingredients like whey protein phospholipid concentrate or milkfat globule membrane, which ongoing research are revealing to have increasingly interesting activities in a wide range of nutritional applications, from infants to seniors and everything in between.
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