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8/7/2019 role of dairy subs

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is a listing of the common name of the fattyacids. The first number after the name refersto the number of carbon atoms in the fatty acidmolecules. The numb er aft er the colon refersto the number of unsaturated or double bondcarbon linkages. As you can see, milk fat isunique in that it does contain many differenttypes of fat ty acids. I have listed only the mostpreva lent fat ty acids. Jensen et al. (1) st atedthat 142 different acids have been reported inmilk fat. This composition may vary through-out the year. The next two columns on the com-position sheet list the major fatty acids presentm a typical whitener fat an d topping fat. Youwill notice that the linoleic fatty acid contentof all three fats is low. I f it is determined thathigher amounts of polyun satura ted fats are in-deed beneficial for humans the ]inoleic contentof the vegetable fats can be increased to certaindegree by blending in other fats such as cornoil or safflower oil. Table 2 presents the solidfat index ratio of the same three fats. Thischart shows what per cent of the fat is solidat the six different temperatures.

The purpose of this discussion today is topresent some findings concerning foods thatcontain no milk fat and how some of them havefulfilled the demand for dairy-type productsat a lower cost to the consumer and possiblywith higher profit margins to the processor.This discussion is not to convince anyone tostart producing and marketing of the nondairyfoods, but to present some idea of the tech-nology and current size of this market.There are several products con taining no milkfat being marketed. The first product, whichis being sold as a liquid, or frozen, or concen-trated, or as a dried powder, is coffee whitener.The relative size of the market for all types ofcreaming agents, including coffee cream, half-and-half, and the nondairy products for use incoffee is 2,498 mill ion lite rs year ly? The totalmarket at retail prices has a value of about$1,260,000,000.The latest information indicates that the liq-uid and frozen coffee whitener market wasgrowing at a phenomenal rate of approximately60% per year.The value of this current market is appraisedat $16 million. Converting this value to akilogram bas is would place this m arket in excessof 20.4 million kilograms, assuming 0.47 literwhich sells for 29 cents in the grocery storeweighs .48 kilogram. The dry coffee whi tenermarket consists of 29.5 milli on kilograms.If the 2,498 million liters of creaming agentsare converted to equ ivalen t gallons of coffeewhitener, it is estimated that the nondairy

whiteners now command roughly 5% of thetotal market on a volume basis. If the presentrate of growth continues, the market for non-dairy whiteners will double in size in total vol-8 One liter equals 1.057 quarts (U.S.).

tune within three years and most certainlywithin the next five year period.As mentioned previously, nondairy whitenersare usually sold in two forms--dry and liquidwhich may be frozen. The basic formu lae forboth types are similar except the water is re-moved from the dried product. The usual in-gredients in liquid whiteners can be found inFormula One as follows:

Liquid coffee whitenerIngredient %Vegetable fat 8-12Protei n material 1-2Emulsifiers 0.2-1.0Buffers 0.1-0.25Stabilizers 0.02-0.15Flavors and colorSweetening agents 5-10Water Remainder

Procedure: Dry mix the protein material,buffers, stab~Iizers, and sweeten ing agent.Add to the water. Mix well to dispersesolids, tt ea t to 43.3 C and add fat, emul-sifiers and color. I-Ieat to 71.1 C for 30minutes. Add flavor and homogenize mixat 176 and 35 kg cm~ through two-stagehomogenizer. Cool mix as rapi dly as pos-sible to 4.4 C. I f desired, freeze mix asrapi dly as possible to --18 C. Defrost mixat 4.4 C before use.Yegetable fat in a fat-in-water emulsion ac-tually gives the whitening qualities to thewhitener. The protein material is usually so-dium caseinate or a soya proteinate. These areadded to help main tai n an emulsion. Theemulsifiers may consist of one or a combina-tion of the following: mono- and diglycerides,polysorbate 60, lecithin, and sorbitan mono-stearate. These are added to improve thewhitening qualities by providing a better dis-persion of the fat in the water. Emulsifiersare also necessary to obtain a freeze-thawstable emulsion.Buffers, usually disodium or dipotassinmphosphate, or sodium citrate or a combination,are added to prevent feathering of the proteinin hot coffee. Carrageenan is a common stabi-lizer and is added to give some body to theproduct and to prevent separation of the mix.Corn syrup solids (24 or 42 D.E.) is the usualingredient added to provide some sweetness inthe product.Many of the dairy stabilizer companies arenow selling dry base containing the proteinmaterial, emulsifiers, buffers, color, stabilizer,and a portion or all of the sweetening agentsrequired for coffee whiteners. The dairy pur -chases the fat separately from an oil processor.At least one company is selling a completebase--the processor adds only water.The fat used in coffee whitener should givemaximum coloring effect when whitener is

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1332 JOURNAL OF DAIRY SCIENCE

a d d e d t o co f fe e . T h e f a t a l s o s h o u l d b e e x -t r e m e l y b l a n d i n f l a v o r s o i t w i l l n o t a d d a n yu n d e s i r e d f la v o r s. T h e f a t r e c o m m e n d e d f o ra f r e e z e - t h a w s t a b l e w h i t e n e r i s t h e f a t r e -p o r t e d i n T a b l e 1. T h e h i g h s o l i d s o f t h i s f a ta t l o w e r t e m p e r a t u r e s a i d s in t h e f r e e z e - t h a w. s t a b i li t y o f th e w h i t e n e r . T h i s t y p e o f f a ti s u s u a l l y s o l d i n a f l a k e d f o r m s o i t a l s o i sv e r y c o n v e n i e n t t o h a n d l e i n t h e d a i r y p l a n t .T h e i n g r e d i e n t c o s t s f o r a l i t e r o f w h i t e n e ri s a p p r o x i m a t e l y 1 2. 7 c e n ts . T h e a v e r a g e r e t a i ls e l l i n g p r i c e i s 6 1 c e n ts . T h u s , p r o d u c e r s h a v e4 8 .3 c e n t s p e r l i t e r a v a i l a b l e f o r p r o c e s s i n g ,p a c k a g i n g , m a r k e t i n g , a n d d i s t r i b u t i o n - - p l u sa g o o d p r o f i t . M o s t d a i r i e s a r e e q u i p p e d t op r e p a r e c o f f e e w h i t e n e r s a s w e l l a s t h e o t h e rn o n d a i r y f a t f o o d s . A l l t h a t is r e q u i r e d i s ap a s t e u r i z i n g v a t , h o m o g e n i z e r , co o l er , a n d p a c k -a g i n g e q u i p m e n t. H i g h - t e m p e r a t u r e s h o rt - ti m ep a s t e u r i z a t i o n a n d a s e p t i c p r o c e d u r e s m a y a l s ob e u s e d .T h e n e x t p r o d u c t i n o u r d i s c u s s i o n t o d a y i sw h i p p e d t o p p i n g s . I n t h e i n s ti t u t io n a l a n df o o d s e r v ic e m a r k e t s , w h i p p e d t o p p i n g s g a i n e df a v o r a t a n m c h e a r l i e r d a t e t h a n c o ff ee w h i t e n -e r . T h e r e a s o n f o r t h is w a s t h a t t o p p i n g s c a nb e m a d e t h a t h a v e th e e y e a p p e M a n d e a t i n gq u a l i t i e s o f w h i p p e d c r e a m , b u t h a v e t h e a d d i -t i o n a l b e n e f i t s o f b e t t e r s t a n d - u p q u a l i t i e s a n ds t a b i l i t y a n d h a v e m o r e p r e d i c t a b l e a n d c o n -s i s t en t w h i p p i n g q u a li ti e s . W h i p p e d t o p p i n g sb e i n g m a r k e t e d t o d a y a r e i n t h re e f o r m s - -l i q u i d - f r o z e n ( w h i c h m a y b e c o n c e n t r a t e d ) ,d r y , a n d a e r a t ed . M a r k e t i n g d a t a o n t o p p i n g sa r e s c a rc e . T h e 1 96 3 C e n s u s o f M a n u f a c t u r e r sh a s r e v e a l e d t h a t a p p r o x i m a t e l y 50 n f i ll i o nl i t e r s o f w h i p p e d t o p p i n g s c o n t a i n i n g n o m i l kf a t w e r e p r o d u c e d i n 1 9 6 3 , h a v i n g a m a n u f a c -t u r e r s ' v a l u e o f $ 2 1.6 m i l l io n . T h i s i s th e f i r s ta n d o n l y f i g u r e w h i c h h a s b e e n r e l e a s e d t ot h e p u b l i c on th e t o t a l m a r k e t f o r w h i p p e dt o p p i n g s . I t i s e s t i m a t e d t h a t 6 . 8 m i l l i o n k go f d r i e d t o p p i n g w e r e m a d e i n 1 96 6 a n d i s e x -p a n d i n g a t a r a t e o f a b o u t 1 0 % p e r y e a r , a se v i de n c e d b y t h e l a r g e n u m b e r o f n e w m a n u f a c -t u r e r s w h o a r e e n t e r i n g t h e fi el d. T h e b a s i cf o r m u l a f o r w h i p p e d t o p p i n g s i s s i m i l a r t oc o f f e e w h i t e n e r e x c e p t t h e v e g e t a b l e f a t , e m u l -s i ft e r, a n d s u g a r c o n t e n t s a r e u s u a l l y h i g h e r .F o r m u l a T w o i s t y p i c a l f o r f lu id w h i p p e dt o p p i n g s a n d f o l l o w s :

W h i p p e d t o p p i n gI n g r e d i e n t %S u g a r 7 - 1 4S o d i u m e a s e i n a t e 1 -3S t a b i l i z e r 0 . 1 - 0 . 5V e g e t a b l e f a t 2 4 -2 8E n m l s i f l e r s 0 . 4 - 1 . 1W a t e r R e m a i n d e r

P r o c e d u r e : D r y m i x t h e s u g a r , s o d i u m c a -s e i n a te , a n d s t a b i l iz e r . A d d t o t h e w a t e r .M i x w e l l t o d i s p e r s e s o l id s . H e a t t o 4 3 .3 CJ. DAIRY SCIENCE VOL. 51, NO. 8

a n d a d d f a t a n d e m u l s i f ie r s . H e a t m i x t o7 1 C f o r 3 0 m i n u t e s . H o m o g e n i z e m i x a t1 06 a n d 3 5 k g c m : t h r o u g h t w o - s t a g e h o -m o g e n i z e r . C o o l m i x a s r a p i d l y a s p o s s i b let o 4 . 4 C . H o l d m i x a t t h i s t e m p e r a t u r e f o ra t l e a s t 1 2 h o u r s b e f o r e w h i p p i n g .T h e f a t a n d e m u l s if i e r s y s t e m s f o r t o p p i n g sa r e m u c h m o r e c r i t i c a l t h a n t h o s e f o r c o f fe ew h i t e n e r . T h e f a t u s e d sh o u l d h a ve a m e l t i n gp o i n t t h a t p r e v e n t s a g r e a s y t a c t u a l s e n s a t i o ni n t h e w h i p p e d p r o d u c t . A l s o , t h e s o l id a n dl i q u i d p o r t i o n s o f t h e f a t s h o u l d b e a t t h er i g h t r a t i o t o p r o d u c e a w h i p p e d p r o d u c t t h a th a s t h e d e s i r e d s t a n d - u p a n d e a t i n g q u a l i ti e s .A h i g h p e r c e n t o f a g o o d t o p p i n g v e g e t a b l ef a t i s i n t h e s o li d s t a t e a t a w h i p p i n g t e m p e r a -t u r e o f 10 C to n m k e a p r o d u c t t h a t w h i p sf a s t a n d h a s g o od s ta n d - u p p r o p e r t i e s . T h i sv e g e t a b l e f a t i s p r a c t i c a l l y a l l l iq u i d a t b o d yt e m p e r a t u r e . T h i s w a s d e s i g n ed so t o p p i n gw o u l d h a v e g o o d p a l a t a b l e q u a l it i e s . T h e e m u l -s i fi e rs s h o u l d be s e l e c t e d t h a t p r o d u c e a t o p p i n gm i x t h a t r e m a i n s t h i n a n d f r e e - fl o w i n g w i t hg o o d w h i p p i n g t i m e a n d w i l l w h i p t o a d e s ir e do v e r r u n ( u s u a l l y 2 5 0 % o r m o r e ) . E m u l s i f ie r su s e d m a y b e a n y o r m i x t u r e s o f t h e f o l l o w i n g :h i g h a n d l o w m e l t i n g m o n o - a n d d i g l y c e r i d e s ,p r o p y l e n e g l y c o m o n o s t e a r a t e , g l y c e r o l l a c t o -p a l m i t a t e , p o l y s o r b a t e 6 0 , a n d s o r b i t a n m o n o -s t e a x a te . T h e l a s t f o u r e m u l s i f ie r s u s u a l l y a r eu s e d i n d r i e d o r f r e e z e - t h a w s t a b l e t o p p i n g s .

T h e e q u i p m e n t r e q u i r e d t o p r e p a r e t o p p i n g si s s i m i l a r t o t h a t n e e d e d f o r c o f f e e w h i t e n e r s .M o s t d a i r i e s h a v e t h i s e q u i p m e n t . T h e a v e r a g ei n g r e d i e n t co s t f o r t o p p i n g s p e r l i te r i s a p -p r o x i m a t e l y 2 1 c e n ts . T h e a v e r a g e r e t a i l p r i c ep e r l i t e r r a n g e s f r o m 9 0 c e n t s to $ 1 . 2 0 - - 1 e a v i n g7 0 c e n t s t o $ 1 . 0 0 p e r l i t e r f o r c o s t s a n d p r o f i tf o r t h e m a n u f a c t u r e r .T h e n e x t p r o d u c t s i n t h i s d i s c u s s i o n a r e s o u rd r e s s in g s a n d c h i p d i p s. A c c u r a t e i n f o r m a t i o no n th e p r o d u c t i o n o f r e g u l a r s o u r c r e a m i sn o t r e a d i l y a v a i l a b l e , a s n o t a l l a r e a s r e p o r ta m o u n t s to th e U S D A . T h o se a r e a s t h a t d or e p o r t i n d i c a t e t h a t i n 1 9 64 5 2.2 m i l l io n k i l o -g r a m s o f s o u r c r e a m w e re p r o d u c e d . T h e r ea r e s e v e r a l n o n d a i r y - f a t s o u r d r e s s i n g s o n t h em a r k e t t o d ay . I t i s e s t i m a t e d t h a t a p p r o x i -m a t e l y 3 . 6 m i l l i o n k i l o g r a m s o f v e g e t a b l e f a ts o u r d r e s s in g s w e r e m a d e i n 19 66 . T h e m a j o r -i t y o f a l l d i p s s e r v e d t o d a y a r e p r e p a r e d f r o ms o u r c r e a m , s o u r h a l f - a n d - h a l f , o r c r e a m c h e e s e .D i p s a n d s p r e a d s a r e t h e e c o n o m y c o c k t a i la p p e t i z e r s a n d a r e p o p u l a r f o r b o t h s n a ck i n ga n d f o r p a r t i e s . M e n u C e n s us D a t a h a s i n d i-c a t e d t h a t d u r i n g a n y t w o - w e e k p e r i o d , a b o u t2 . 8 m i l l i o n h o u s e h o l d s w i l l s e r v e d i p s , w h i c hi n t u r n w i l l b e e a te n b y 8 1 % o f t h e p e r s o n sw h o a r e p r e s e n t a t th e s e g a t h e r i n g s . T h e m o s tp o p u l a r d i p i s o n i o n. D u r i n g 1 9 64 d i p s o f a l lt y p e s w e r e s e r v e d 1 4 4 b i l l i o n t i m e s i n A m e r i c a nh o u s e h o ld s . B y 1 97 0 i t i s e s t i m a t e d t h a t d i p sw i l l b e s e r v ed 16 5 b i l l i o n t i m e s . M o s t p r e p a r e d


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O U R I N D U S T R Y T O D A Y 1 3 3 3

d i p s w h i c h a r e p u r c h a s e d i n s t o re s a r e s o l df o r a r o u n d 3 9 f o r a 2 2 7 -g p a c k a g e . T h ei n g r e d i e n t c o s t s , i n c l u d i n g t h e d i p s e a s o n i n g ,f o r a 2 2 7 - g p a c k a g e o f v e g e t a b l e f a t d i p i sa l i t t l e o v e r 6 c e n ts , l e a v i n g 3 3 c e n t s p e r 2 2 7 - gp a c k a g e f o r o t h e r c o s ts a n d p r o f i t . S i n c e m o s td i p s n o w a r e m a d e a t h o m e , i t i s d i ff ic u lt t op r e d i c t w h a t p o r t i o n i n t h e f u t u r e w i l l b ep u r c h a s e d a s a c o m p l e t e f o o d o r w i l l b e c o n -t i n u e d t o b e m a d e b y t h e us e r . I n 1 9 65 th ep r e p a r e d d i p m a r k e t h a d a v a l u e o f $2 4 m i ll o n .W i t h t h e e s t i m a t e d i n c r e a s e i n t h e u s e o f d i p s ,i t a p p e a r s t h a t o p p o r t u n i t i e s f o r i n c r e a s e ds a l e s i n t h i s a r e a a x e l a r g e f o r t h e d a i r y p r o c e s -so r .F o r m u l a T h r e e i s a ty p i c a l f o r m u l a f o r ac u l t u r e d s o u r d r e s s i n g o r c h i p d i p b a s e . T h ev e g e t a b l e f a t s o u r d r e s s i n g i s s i m i l a r t o r e g u -l a r s o u r c r e a m e x c e p t v e g e t a b l e f a t s a r e u s e dt o r e p l a c e m i l k f a t . T h e s e p r o d u c t s m a y c o n-t a i n 1 4 % v e g e t a bl e f a t o r lo w e r i n s te a d o ft h e u s u a l ] 8 % m i l k f a t . T h e v e g et a b l e f a t su s e d i n t h e s e p r o d u c t s c a n b e s e l e c t e d t o p r o -d u c e a n y d e s i r e d b o d y a n d t e x t u r e i n t h e f i n -i s h ed p r o d u c t. B l e n d s o f h y d r o g e n a t e d f a t a n dl i q u i d o i l a r e t h e c o m b i n a t i o n s m o s t u s u a l l yu s e d. F a t s f o r s o u r d r es s i n g m u s t b e e x tr e m e l yb l a n d i n f l a v o r a n d m u s t h a v e g o o d s t a b i l i t yt o p r e v e n t o f f - f la v o r d e v e l o p m e n t d u r i n g s t o r -a g e c o n d i t i o n s i n t h e d r e s s i n g a t p H 4 . 5 t o 4 . 7 .T h e p r o d u c t i n F o r m u l a 3 is m a d e e x a c t l y li k et h e c o n v e n ti o n a l m e t h o d f o r p r e p a r i n g s o u rc r e a m . T h e f la v o r o f t h is p r o d u c t w i l l b e o n l ya s g o o d a s t h e c u l t u r e us e d . T h e i n g r e d i e n tc o s t s f o r t h i s p r o d u c t a r e a p p r o x i m a t e l y 1 7 . 6c e n t s p e r k i l o g r a m . T h e d i r e c t a c i d m e t h o dm a y a l s o b e u se d t o p r e p a r e s o u r d r e s s i n go r c h i p d i p b a s e. A n y p r o c e s s o r t h a t c a n m a k es o u r c r e a m c a n m a k e t h e v e g e t a b l e f a t p r o d u c t .I n t h e d i r e c t a c i d m e t h o d , t h e s e a s o n i n g b l e n ds h o u l d b e a d d e d a t l e a s t 2 0 m i n u t e s a f t e r t h ea d d i t i o n o f t h e a c i d . T h e a u t h o r p r e f e r s t oa d d t h e s e a s o n i n g a f t e r t h e p r o d u c t h a s c o o l e dt o 4. 4 C . I n t h e c u l t u r e d p r o d u c t t h e s e a s o n i n gs h o u l d a l s o b e a d d e d a f t e r t h e b a s e h a s c o o l e dt o 4. 4 C. O n e s h o u l d e m p h a s i z e a g a i n w i t he i t h e r t h e d i r e c t a c i d o r c u l t u r e d p r o c e s s , t h a tt h e v e g e t a b l e f a t s u s e d i n t h e s e a c i d p r o d u c t ss h o u l d b e e x t r e m e l y b l a n d i n f l a v o r a n d s h o u l db e f l a v o r -s t a b l e d u r i n g a c i d s t o r a g e c o n d i t io n s .M o s t o f t h e i m p o r t e d o i ls a r e h i g h i n l a u r i ca c i d . U n d e r c e r t a i n c o n d i ti o n s , t h i s f a t t y a c i dc a n s p l i t o f f t h e f a t m o l e c u l e a n d c a u s e a d e f -i n i t e s o a p y - l i k e o f f- fl a v or . I m p o r t e d f a t s s u c ha s c o c o n u t o i l a r e n o t r e c o m m e n d e d i n t h e s eh i g h a c id p r o d u c t s . F o r m u l a 3 f o ll o w s :

S o u r d r e s s i n g o r c h i p d i p b a s eI n g r e d i e n t %N o n f a t m i l k s o l i d s 9 .0V e g e t a b l e f a t 1 6 .0E m u l s i f i e r . 4 - . 6S t a b i l i z e r 0 . 2 - 0 . 7W a t e r R e m a i n d e r

P r o c e d u r e : d i s s o lv e m i l k s o l id s i n w a t e r .H e a t t o 4 3.3 C a n d a d d r e m a i n i n g i n g re d i -e n t s. P a s t e u r i z e m i x a t 7 4 C f o r 2 0 - 3 0 m i n -u t e s . H o m o g e n i z e m i x a t 1 41 a n d 3 5 k g c m ~t h r o u g h t w o - s t a g e h o m o g e n i z e r . C o o l m i xt o 2 2 C a n d a d d 2 -5 % c u l t u re . I n c u b a t ea t 2 2 C u n t i l d e s i r e d a c i d i t y i s o b t a i n e d( p H 4 . 6 ) . P a c k a g e a n d c o ol t o 4 . 4 C .

O t h e r n o n d a i r y f a t p r o d u c t s a r e b e i n g m a d ea n d m a r k e t e d t o d a y . T h e s e i n c l u d e c h o c o la t ea n d o t h e r f l a v o r e d d r i n k s , e g g h O g, f r o z e n d e s -s e r t s , a n d f il l ed m i l k p r o d u c t s s i m i l a r t o h o -m o g e n i z e d m i l k . F o r m u l a e f o r t h e se p r o d u c t sh a v e n o t b e e n i n c l u d e d b e c a u s e t h e y a r e s i m i -l a r t o th e f o r m u l a e f o r d a i r y p ro d u c t s . V e g e -t a b l e f a t s a r e u s e d t o r e p l a c e m i l k f a t . Ap r o c e s s o r w h o d e s i r e s t o m a k e t h e s e f o o d ss h o u l d m a k e c e r t a i n t h a t t h e v e g e t a b l e f a t s a r eb l a n d i n f l a v o r a n d s h o u l d - p r o d u c e a f i n i s h e dp r o d u c t w i t h t h e d e s i r e d e a t i n g q u a l i ti e s . T h i si s e s p e c i a l l y t r u e i n f r o z e n d e s s e r ts .T h e b a s i c f o r m u l a e g i v e n a re m e r e l y e x a m p l e so f t h e t y p e s o f p r o d u c t s t h a t a r e b e i n g m a d et o d a y . T h e s e f o r m u l a e a r e c o n s t a n t l y b e i n gc h a n g e d a s n e w p r o c e d u r e s a n d m o r e f u n c t i o n -a l l i p i d s y s te m s a r e b e i n g d e v e l o p e d . T h e s ei n c l u d e :1 . D e v e l o p m e n t o f b e t t e r f a t s y s t e m s a n dm o r e f u n c t i o n a l e m u l s if ie r s . T h i s s h o u l dr e s u l t i n r e d u c i n g i n g r e d i e n t c o s t s .2 . D e v e l o p m e n t o f f o r m u l a e f o r a l l p r o d -u c t s t h a t c a n b e p r o c e s s e d t h r o u g h a s e p t i ce q u i p m e n t .3 . D e v e l o p m e n t o f m o r e f o r m u l a e f o r d r i e dp r o d u c t s , a n d c o n c e n t r a t e d p r o d u c t s t h a ta r e f r e e z e - t h a w s t a b l e .4 . D e v e l o p m e n t o f m o r e f o r m u l a e u t i l i z i n gs o y a p r o t e i n o r o t h e r p r o t e i n m a t e r i a l a si t b e c o m e s a v a i l a b l e . T h i s s h o u l d a l s or e d u c e i n g r e d i e n t c o s t s i f t h e p r i c e o f m i l ks o l i d s a n d s o d i u m c a s e i n a t e c o n t i n u e t oi n c r e a s e .5 . D e v e l o p m e n t o f f o r m u l a e f o r h a r d c h ee s e -

l i ke p r o d u c t s . M u c h w o r k h as a l r e a d yb e e n d o n e o n t h e s e p r o d u c t s a t s e v e r a lu n i v e r s i t i e s .I n s u m m a r y , t h e s t a t u s o f t h e v e g e t a b l e f a tf o o d s b e i n g m a r k e t e d t o d a y b r i e f l y w a s d i s-c u s se d . V e g e t a b l e f a t p r o c e s s o r s h a v e s p e n ta c o n s i d e r a b l e a m o u n t o f r e s e a r c h t i m e a n dm o n e y d e v e l o p i n g s p e c i a li z e d f a t s a n d e m u l s i -f ie r s f o r t h e s e p r o d u c t s . V e g e t a b l e f a t s a r en o t a l l t h e s a m e . T h e i d e a l f a t f o r a d r i e dc o ff ee w h i t e n e r w i l l c e r t a i n l y n o t m e e t t h e r e -q u i r em e n t s o f a f a t f o r w h i p p e d t o p p i n g s . Af a t r e f i n e r y c a n p r o c e s s a f a t t o m e e t a n ys p e c i f i c a t i o n o r f u l f i l l a n y r e q u i r e m e n t .M u c h t i m e h a s a l s o b e e n s p e n t o n d e v e l o p -i n g e m u l s i f ie r s f o r t h e v e g e t a b l e f a t f o o d s .W h e n u s e d i n t h e s e n e w p r o d u c t s e m u l s i f i e r sr e a d i l y c o m b i n e i m m i s c i b l e f a t a n d w a t e r , t h e yh e l p t o m a i n t a i n a s t a b l e e m u l si o n , a n d t h e y

J . ] ) A I R Y S C IE N C E ~ O L . 5 1 , N O . 8


5/5

1334 J O U R N A L O F D A I R Y S C I E N C E

c r e a te t h e c o r r e c t a m o u n t o f f a t a g g l o m e r a -t i o n o r e m u l s io n re v e r s i o n d u r i n g w h i p p i n g o fm e l l o r in e o r t o p p i n g s t o p r o d u c e d e s i r ed d r y -n e s s a n d s t i f f n e s s .C h o ic e o f e m u l s i f y in g s y s t em d e p e n d s u p o nt h e u lt i m a t e f o r m o f n o n d a i r y f o o d ( l iq u i d ,f r o z e n , o r d r y ) .T y p e a n d a m o u n t o f e m u l s if ie r s m u s t b e t a k e ni n t o a c c o u n t w h e n d e s i g n i n g a f a t s y s t e m f o rt h e s e n e w f o o d p r o d u c t s . A m o u n t s o f e m u l s i -f i e r s u s e d m a y a l s o v a r y w i t h t h e t y p e o f p r o -t e i n u s e d , a n d t h e t o t a l f a t l e v el s i n t h e f in -i s h e d p r o d u c t s . T h e s e a r e s om e o f t h e f a c t o r st h a t m u s t be c o n s i d e r e d i n d e v e l o p i n g a l i p i ds y s t e m f o r t h e n e w fo o d s .A d a i r y t h a t p l a n s t o s t a r t m a k i n g t h e s e n e wf o o d s s h o u l d c o n s u l t a v e g e t a b l e f a t p r o c e s s o rt o o b t a i n t h e r i g h t l i p i d s y s t e m ( f a t a n de m u l s i f i e r ). H e s h o u l d a l s o c o n t a c t a d a i r y

s t a b i l i z e r c o m p a n y t o o b t a i n t h e c o r r e c t s t a -b i l i z a t i o n s y s t e m f o r e a c h t y p e o f f o o d . A n ym a n u f a c t u r e r a n t i c i p a t i n g e n t r y in t o p r o d u c -t i o n o f t h e n o n d a i r y f a t f o o d s s h o u l d a l s o b ea w a r e o f th e F i l l e d M i l k A c t o f t h e F e d e r a lG o v e r n m e n t . H e s h o u l d a l s o b e a w a r e o f v a r i -o u s p e r t i n e n t p a t e n t s w h i c h a p p l y t o s o m eo f t h e s e f o o d s s o t h a t a n i n d i v i d u a l d e c i s i onc a n b e m a d e o n h i s p a r t t o d e t e r m i n e w h e t h e rh e m a y w a n t t o p a r t i c i p a t e i n t h e o p p o r t u n i t i e st h a t e x i s t i n t h is n e w m a r k e t . M o s t v e g e t a b l ef a t p r o c e s s o r s s h o u l d b e a b l e t o a s s i s t i n t h em a r k e t i n g a n d p a t e n t s i t u a ti o n .R e f e r e n c e( 1 ) Jen sen , R . G . , J . G . Qu in n , D . L . C a r p en te r ,an d J . Sam p u g n a . 1 9 6 7 . Gas - l iq u id ch r o -m a t o g r a p h i c a n a l y s i s o f m i l k f a t t y a c i d s :A r ev iew. J . D a i r y Sc i . , 5 0 :1 1 9 .

S t e r i li z a t io n a n d A s e p t i c P a c k a g in g o f M i l kPr o d u c t s " I n d u s t r ia l A p p l ic a t i o n s 1

H . L . M I T T E N , J R .Di re c tor o f Tec hn ica l Sa les , CP Div is io n, S t . Regis , Chicago, I l l i n o i s

T r a d i t i o n a l l y , s t e ri l iz e d m i l k a n d m i l k p r o d -u c t s h a v e b e e n g i v e n a p r e s t e r i l i z a t i o n h e a tt r e a t m e n t , f i ll e d i n t o a c o n t a i n e r , s e a l e d a n dt h e n s u b j e c t e d to a h e a t t r e a t m e n t k n o w n t op r o d u c e s t e r il i t y . B e c a u s e o f r e s e a r c h a n dp r o d u c t d e v e l o p m e n t s d u r i n g t h e p a s t 1 5 y e a r s ,i t i s g e n e r a l l y r e c o g n i z e d t h a t m a n y o f t h es t e r i l e m i l k p r o d u c t s w i l l h a v e i m p r o v e d f l a vo r ,c o l o r a n d o t h e r c h a r a c t e r i s t i c s i f s u b j e c t e d t o as h o r t e r s t e r il i z i n g t r e a t m e n t a t a h i g h e r t e m -p e r a t u r e a n d t h e n p a c k a g e d a s e p t i c a l l y .T h i s d i s c u s s i o n w i l l b r i e f l y i n t r o d u c e , i n ag e n e r a l w a y , i n d u s t r i a l m e t h o d s a n d e q u i p m e n tf o r t h i s t y p e o f p r o d u c t .T h e p r o c e s s e s c o n s i s t o f h e a t i n g t h e m i l k o rm i l k p r o d u c t t o 1 4 0 t o 1 5 4 C , h o l d i n g i t f o rt w o t o f o u r s e c o n d s , c o o l i n g to a l o w e r t e m p e r -a t u r e , t h e n m a i n t a i n i n g s t e r i l i t y d u r i n g f il li n ga n d s e M i n g i n t o a s t e r i l iz e d c o n t a i n e r .S t e r i l i z a t i o n o f S y s t e m

T h e p r o c e s s i n g e q u i p m e n t d o w n s t r e a m f r o mt h e h e a t e r m u s t b e c a p a b l e o f b e i n g s t e r i l i z e d ,u s u a l l y b y c i r c u l a t i o n o f w a t e r a t 1 4 3 t o 1 4 8 Co r b y s te a m a t t h e s am e t e m p e r a t u r e s o r b yc o m b i n a t i o n s o f t h es e . S t e a m c o n t a c t s a ll s u r -1 P r e s e n t e d a t I n v i t a t i o n a l S e m i n a r, A n n u a l M e e t -in g o f t h e Amer ican Da i r y Sc ien ce Asso c ia t io n ,C o r n e l l Un iv e r s i ty , I t h aca , New Yo r k , Ju n e 2 7 ,1967.

f a c e s a n d p e n e t r a t e s i n t o g a s k e t e d a n d r e c e s s e da r e a s . S t e a m , h o w e v e r , r e q u i r e s l o n g e r e x p o -s u r e t i m e t h a n w a t e r t o a s s u r e a l l t h e s u r f a c e sh a v e a t t a i n e d t h e s t e r il i z i n g t e m p e r a t u r e .C o m m e r c i a l p r o c e s s i n g s y s t e m s a r e m u c hm o r e s o p h i s t i c a t e d t h a n t h e g e n e r a l o u t l i n eg i v e n h e r e a n d n e a r l y a l w a y s i n c l u d e h o m o g e n i -z a t i o n a n d m a y p r o v i d e f o r r e g e n e r a t i o n t o s a v ec o s t s f o r b o t h h e a t i n g a n d c o o l i n g o f t h e p r o d -u c t . A u t o m a t i c c o n t r o l s to s t e r i li z e , o p e r a t e ,d i v e r t p r o d u c t h a v i n g s u b s t e r il i z in g t e m p e r a -t u r e , f lu s h a n d r e s t e r i l iz e t h e e q u i p m e n t m a y b ep r o v i d e d .Homogenization

H o m o g e n i z a t io n m a y h e d o n e p r i o r t o t h ef i na l h e a t t r e a t m e n t o r f o l l o w i n g i t. I f h o -m o g e n i z a t i o n is d o n e b e f o r e f i n a l h e a t i n g , h i g h e rp r e s s u r e s a n d a h i g h e r d e g r e e o f h o m o g e n i z a -t i o n is r e q u i r e d t h a n i n t h e c a s e o f p o s t h e a t i n gh o m o g e n i z a t i o n i f c r e a m i n g i s t o b e a v o i d e dd u r i n g s t o r a g e . H o m o g e n i z a t i o n a f t e r f i n a l h e a t -i n g a v o i d s t h e e m u l s i o n d e s t a b i l i z i n g e ff ec t s o ft h e f i n a l h e a t t r e a t m e n t , a n d t h e d e g r e e o f f a tg l o b u l e d iv i s i o n a n d d i s p e r s i o n o b t a i n e d a t t h eh o m o g e n i z e r i s m a i n t a i n e d . T h i s a ll o w s lo w e rp r e s s u r e s w h i c h h a v e l e s s d e s t a b i l i z i n g in f l u -e n c e o n th e m i l k p r o t e i n s . T h e m a i n d i s a d v a n -t a g e o f h o m o g e n i z a t i o n , a f t e r f i n al h e a t i n g , i st h e n e c e s s i t y t o p r o v i d e a n a s e p t i c h o m o g e n i ze rw h i c h , b e c a u s e o f i t s s p e c i a l d e s i g n f e a t u r e s ,J. DAIRY SCI]~I~C~ VOL. 51 , NO. 8

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