Today, the
production of dried milks and milk products has become important segment of
dairy industry due to their longer shelf life, requiring lesser storage space
and lower shipping costs. Dry milk provides a means of preserving the excess
milk supply during the flush season for use during the lean season. Value added
dried dairy products like malted milk
foods, infant food and infant formula and dairy whitener are convenient ready
to use products having wide acceptance.
The production of
dried milks to a greater extent, is now being governed by the market
requirement and to some specialised use of such products. Considerable quantities
of dried skim milk powders are being used in the preparation of “Reconstituted
and Recombined Milk”. Milk powders are also used extensively in the manufacture
of ice cream, bakery products, confectionary products, cottage cheese and in
other cheese varieties. The greatest proportion of milk powder is utilized in
confectioneries such as milk chocolate, caramels, soft sweets, coatings,biscuits
and cakes. In these products, milk powder has a special effect on the quality of particular
products: it improves consistency, taste, and flavour, as well as nutritional value
and shelf life.
However, the
suitability of dried milk for different uses depends upon certain quality attributes
of the powder. Some types of skim milk powders are found to be better suited
for reconstitution purpose while certain other kinds are more suitable for bakery
products. Therefore, attempts have been made to classify milk powder suitable
for different end uses on the basis of certain attributes.
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