Dairy products are rich in valuable proteins that many consumers want in their diet. Proteins tend to separate from acidic solutions like yoghurt-based beverages, smoothies, acidified milk drinks or milk and fruit juice blends, causing unappealing lumps and sedimentation. A wide variety of solutions is available including Hydrocolloids, Starched, Proteins, Cultures, Emulsifiers and Flavourings.
Some products incorporate limited dairy components but mimic similar dairy products. These include soy milk, recombined milk, non-dairy creamers, and imitation cheese, and can be novel, cost effective or provide dairy equivalents where cow's milk is not available.
Hard, soft, semi-hard cheese
|Flavour development, ingredient cost control, fermentation, enhance texture and appearance, final moisture levels, increase yield, reduce dairy solids, fat reduction, moisture binding, viscosity, melt control, firmness, release/flow agents||Alginates; carrageenans, enzymes; coagulants & acidifiers; functional systems; lecithins; locust bean gum; pectin; starches; xanthan gum|
Stirred yoghurt, drinking yoghurt, set yoghurts, sour cream, soft cheeses, amazi
|Fermentation, flavour development, improved texture, ingredient cost control, protein stabalisation, viscofier, smoothness, appearance, syneresis control, fat & calorie reduction, enhanced nutrition, natural & organic stabilisers||Carrageenans; functional systems; locust bean gum; pectin; starches; xanthan gum|
Cream, flavoured milks, milk
|Freeze/thaw stability, syneresis control, texture, smoothness, viscofier, acidification, antifoam, flavour enhancement, natural and organic stabilisers||Alginates; carrageenans; coagulants & acidifiers; enzymes; functional systems; locust bean gum; pectin; starches; xanthan gum|
Soft Serve, hard ice cream, sorbets
|Extrudability, meltdown delay, texture, ice crystal growth reduction, shrinkage limitation, overrun, smoothness improved shelf life||Alginates, carrageenans, cellulose, galactomannans, guar gum, locust bean gum, lecithins, maltodextrins, mono-/di-glycerides, pectins, soy proteins, starches, sucroesters, xanthan|
Pourable milk desserts, demouldable milk desserts, aerated milk desserts
|Ingredients cost control, consistency, mouth feel, thickening, gelation, aeration, overrun, homogeneity, appearance, smoothness, thermal stability, flavour, syneresis control, fat reduction & replacement, organic and natural stabilisers||Alginates; carrageenans; functional systems; lecithin; locust bean gum; maltodextrins; pectin; starches; xanthan gum|
|Flavour enhancement, ingredient cost control, freeze/thaw stability, syneresis control, texture, acidification, viscosifier, smoothness, protein reduction, fat & calorie reduction, organic and natural stabilisers||alginates; carrageenans; enzymes; coagulants & acidifiers; functional systems; locust bean gum; maltodextrins; pectin; starches; xanthan gum|