List of dried milk products: 1. Buttermilk Powder 2. Whey Powder 3. Cream Powder 4. Butter Powder 5. Ice Cream Mix Powder 6. Cheese Powder 7. Malted Milk Powder 8. Dried Infant Milk Food 9. Dry Sodium Caseinate 10. Srikhand Powder 11. Chhana Powder 12. Khoa Powder.
1. Buttermilk Powder:
Dried buttermilk or buttermilk powder may be prepared from sweet, sour and high-acid buttermilks.
Composition:
The average chemical composition of buttermilk powder is given in percentage below:
Sweet:
Moisture – 2.8
Fat – 5.3
Protein – 34.3
Lactose – 50.0
Ash – 7.6
Sour (Acid):
Moisture – 4.8
Fat – 5.7
Protein –37.6
Lactose – 38.8
Ash – 7.4
Lactic Acid – 5.7
Food and Nutritive Value:
Both sweet and sour/acid buttermilk powders are high in protein, lactose and minerals; acid powders are also high in lactic acid.
Uses:
(i) Sweet/cream buttermilk powder may be used for enriching the nutritive value of prepared foods, bread, etc.; it can also be used in ice cream.
(ii) Sour cream buttermilk powder is intended for animal and poultry feeding.
(iii) High-acid buttermilk powder is used for special purposes; under Indian conditions it may also be used for reconstitution into a ‘lassi’ beverage.
2. Whey Powder:
Dried whey or whey powder presents several production and storage difficulties. The high lactose content of whey-solids creates difficulties in the manufacture of dry whey. Heat causes the lactose to become sticky. Caking from moisture absorption is particularly objectionable during storage. Lastly, the low solids content plus the difficulty and expense of drying means there are limited monetary returns.
Composition:
The average chemical composition of whey powder is given in percentage below:
Cheddar Cheese Whey (Sweet):
Moisture – 4.5
Fat – 0.9
Protein – 12. 9
Lactose – 73.5
Ash – 8.0
Lactic Acid – 2.3
Cottage Cheese Whey (Acid):
Moisture – 3.2
Fat – 0.0
Protein –13.0
Lactose – 66.5
Ash – 10.2
Lactic Acid – 8.6
Food and Nutritive Value:
Both sweet and acid whey powders are fairly high in protein, high in minerals and very high in lactose.
Uses:
(i) As poultry and livestock feed;
(ii) In the manufacture of frozen desserts, processed cheese products, bakery products and candy—all from sweet whey.
3. Cream Powder:
Dried cream or cream powder refers to a dried milk product which has a higher fat content than whole milk powder. The usual range for milk powder is 40-70 per cent fat.
Composition:
The average chemical composition of cream powder is given (in percentage) below:
Moisture – 0.8
Fat – 65.0
Protein – 13.4
Lactose – 18.0
Ash – 2.9
Food and Nutritive Value:
Cream powder is fairly high in protein and lactose and very high in fat.
Uses:
The industrial uses of dry cream have so far not been extensive because of its chalky flavour, lack of free-flowing character and tendency to form lumps.
It has the following uses:
(i) In the confectionary and baking industries;
(ii) In the preparation of cream cheese;
(iii) In the preparation of chocolate ice cream.
4. Butter Powder:
Butter with modifications has been dried successfully by Australian scientists. The fat content of the dried product is the same as in regular butter, but other components differ.
Composition:
The average chemical composition of butter powder is given in Table 10 4.
Food and Nutritive Value:
Butter powder is a rich source of butter fat.
Uses:
(i) In ice cream manufacture;
(ii) In bakery products;
(iii) In dry mixes, sauces, icings and fillings.
5. Ice Cream Mix Powder:
Dried ice cream mix or ice cream mix powder has become popular in India in recent years and a few dairy factories are already producing it on a regular basis.
Composition:
The average chemical composition of dried ice cream mix is given in percentage below:
Moisture – 1.0 to 2.5
Fat – 25.0 to 29.0
Serum Solids – 25.0 to 30.0
Sugar – 37.0 to 42.0
Stabilizer + Emulsifier – 0.5 to 1.2
Food and Nutritive Value:
Ice cream mix powder is high in fat, protein and sugars (sucrose and lactose).
Uses:
For reconstitution into ice cream mix to be frozen into ice cream.
6. Cheese Powder:
Commercially produced dried cheeses or cheese powders are of two principal types: grated and tray/belt-dried cheeses, chiefly Parmesan cheese; and spray-dried cheeses, mainly Cheddar.
Composition:
An average chemical composition of dried Cheddar cheese is given in percentage below:
Moisture – 2 to 5
Fat – 50 to 54
Protein – 36 to 42
Carbohydrates – 3 to 4
Ash – 3 to 4
Food and Nutritive Value:
Dried cheese powder is high in fat and protein and fairly high in mineral content.
Uses:
(i) For reconstitution into cheese,
(ii) In the preparation of (cheese) sauce;
(iii) For enriching the flavour of cooked food.
7. Malted Milk Powder:
The US Federal Standard provides that dried malted milk or malted milk powder shall contain not less than 7.5 per cent milk fat and not more than 3.5 per cent moisture; and that each kg./lb. of malted milk powder shall contain the total solids of approximately 2.2 kg./lb. of whole milk.
According to the PFA Rules (1976), malted milk food is the product obtained by mixing whole milk or partially skimmed milk or milk powder with malt extract and cereal grain flour in such a manner as to secure complete hydrolysis of the starchy material. It should not contain added sugars, foreign fat and added colours and preservatives. It may contain cocoa powder. Malted milk food should be in the form of a powder.
Composition:
An average chemical composition is given in percentage below:
Moisture – 3.29
Fat – 7.55
Protein – 13.19
Lactose, maltose and dextrin – 72.40
Ash – 3.66
Food and Nutritive Value:
Malted milk powder is high in protein and very high in sugars, both of which are present in readily digestible form. It has a pleasant flavour and is used for feeding children, invalids and convalescents.
Uses:
(i) As a beverage at home and soda fountains after proper reconstitution;
(ii) In the confectionary industry.
8. Dried Infant Milk Food:
(Dried) Infant milk food or baby food, according to the PFA Rules (1976), is the product obtained by drying cow or buffalo milk or a combination thereof or by drying standardized milk, with the addition of specific carbohydrates (cane sugar), dextrose and dextrins, maltose (or lactose), iron salts and vitamins.
It should contain no starch and anti-oxidants. Its moisture content should not exceed 5.0 per cent, milk fat content should not be less than 18.0 per cent and not more than 28.0 per cent; total carbohydrates not less than 35 per cent; milk proteins not less than 20.0 per cent; total ash not more than 8.5 per cent; ash insoluble in dilute hydrochloric acid not more than 0.01 per cent; iron (as Fe) not less than 4.0 mg. per 100 g.; and vitamin A not less than 15 I.U. per g. The drying process used should be indicated on the label. Infant milk food must not have a Standard Plate Count of more than 50,000 per g.
The solubility index of a roller-dried product may be a maximum of 15.0 ml, and that for a spray-dried product, 2.0 ml. The product should be packed in hermetically sealed containers and the label should bear the date by which the product is to be consumed.
The Indian Standard Specifications for infant milk foods are given in Table 10.11.
Note:
The addition of Vitamin C to infant milk food is necessary. The normal vitamin C requirement of an infant is 30 mg. per day.
Composition:
The chemical composition of a few Indian brands of infant foods as printed on the label is given in Table 10.12.
Uses:
For infant/baby feeding after proper reconstitution according to the manufacturer’s instructions printed on the label.
9. Dry Sodium Caseinate:
Composition:
The average chemical composition of dry sodium caseinate is given in percentage below:
Moisture – 4.5
Fat – 1.5
Protein – 85.5
Lactose – 4.0
Ash – 4.5
Method of Manufacture:
High-grade edible casein is first prepared by taking the required precautions in the selection of raw material and adoption of standard manufacturing technique. Then the casein-curd is dispersed in a 0.5 per cent sodium hydroxide solution at 65°C (150°F) and the pH adjusted to 7.0.
The solids content of the slurry is usually controlled to 15-20 per cent for spray drying. Precautions should be taken for complete curd dispersion. The material is then spray dried, using an outlet air drying temperature which reduces moisture to 3.5-4.5 per cent.
Note:
Dry sodium caseinate should normally be yellowish white for cow and chalky white for buffalo milk. Its bulk density is 0.2-0.3 g./ml. A high grade product should have a pH of 6.5 to 7.2 and should be free from off-flavours.
Packaging and Storage:
Dry sodium caseinate, after it has been sifted through a screen of the appropriate mesh-size, is usually packaged in kraft paper bags with a plastic liner or in a fibre drum with or without a plastic liner for industrial use. It is normally stored at room temperatures.
Uses:
(i) As a binder-emulsifier and whipping agent in food products.
(ii) To increase the overrun in ice cream;
(iii) As a coffee whitener;
(iv) In sausages;
(v) In special foods for infants and diabetics.
10. Srikhand Powder:
Srikhand is an indigenous (Indian) whole milk product prepared from lactic-curd (dahi) and popular in the western region of the country. The curd is strained through cloth for several hours and the solids obtained are kneaded with sugar to a buttery mass.
This is called ‘srikhand’ and is used for direct consumption. It is usually prepared under household conditions. However, the preparation of srikhand is time-consuming and a supply of ready-to-reconstitute dried srikhand or srikhand powder will indeed be helpful to the housewife.
Composition:
The average gross composition of dried srikhand or srikhand powder is given in Table 10.14.
Food and Nutritive Value:
Dried srikhand has a high fat content. It is expected to have a high protein and sugar (sucrose) content, a fairly high mineral content, and also to contain appreciable amounts of lactic acid.
Method of Manufacture:
At first, the srikhand base (i.e., Chakka) is prepared under standardized conditions. Then good- grade ground sugar is added to the base @ 18 per cent and thoroughly mixed into it by kneading. A calculated amount of water at 20-25 per cent of the mix is now added to it and well stirred to give a smooth slurry.
The slurry is homogenized at 100 kg./sq. cm. pressure and spray dried under standard techniques using an inlet air temperature of 180-200°C and an outlet air temperature of 100°C. The powder is promptly removed from the drying chamber, cooled, packaged and stored at room temperature with or without gas- packaging.
Note:
The technology of large-scale production of srikhand, which is an essential prerequisite to its conversion into powder, is yet to be developed.
Packaging and Storage:
Srikhand powder may be packaged in paper bags with polythene liners or fibre drums, with or without polythene liners, with or without gas-packing, for storage at room temperature.
Keeping Quality:
Dried srikhand seems to have a marketable life of over 3 months at room temperature storage, when gas-packed in hermetic containers.
Uses:
For reconstitution into srikhand for direct consumption.
11. Chhana Powder:
Chhana is an indigenous (Indian) whole milk product, which constitutes an important base and filler for the preparation of milk sweets. It is prepared by lactic or citric acid coagulation of boiled, hot milk and the subsequent straining of whey; the milk solids thus obtained are called chhana.
Since it has a very low keeping quality—this being 1-2 days at room temperature—inter-state trade in chhana presents many problems. Efforts to increase its storage life in the original form have so far proved unsuccessful.
Hence the production of dried chhana, which by virtue of its low moisture content is expected to have a much longer shelf-life than the original product. (The large-scale production of chhana is an essential prerequisite before its conversion into powder. Hence the development of a continuous chhana-making machine merits attention.)
Composition:
The average composition of dried chhana or chhana powder is given in percentage below:
Moisture – 3.5
Fat – 41.6
Protein – 46.3
Lactose – 4.2
Ash – 4.4
Food and Nutritive Value:
Dried chhana has a high fat and protein content and a fairly high mineral content.
Uses:
For reconstitution into chhana for the preparation of indigenous sweetmeats, etc.
12. Khoa Powder:
Khoa is an indigenous (Indian) whole milk product, which constitutes an important base and filler for the preparation of milk sweets. It is prepared by the continuous heating of milk in an open pan with constant stirring-cum-scraping till it reaches a semi-solid consistency. This partially dehydrated solid product is called khoa.
Since it has a low keeping quality, this being 4- 5 days under normal conditions of atmospheric storage and ordinary packaging, inter-state trade is not feasible. Efforts to increase its storage life in the original form have so far met with limited success.
Hence the production of dried khoa, which by virtue of its low moisture content, is expected to have a much longer shelf-life than the original product. (The large-scale production of khoa, which is an essential prerequisite before its conversion into powder, is already under development.)
Composition:
The average composition of dried khoa or khoa powder is given in percentage below:
Moisture – 3.1
Fat – 33.8
Protein – 27.2
Lactose – 30.6
Ash – 5.3
Food and Nutritive Value:
Dried khoa has a high fat, protein and lactose content, and a fairly high mineral content.
Uses:
For reconstitution into khoa for the preparation of indigenous sweetmeats, etc.