Baking & Snack - May 2004 - 86

DAIRY

DAIRY PROTEIN PRODUCTS
Fluid whole cow's milk contains about 3.3%
protein, 80% of which is casein. Removal of most of
milk's 3.3% fat gives skim milk with a slightly higher
(3.4%) protein content. Separation of casein from
milk (either whole or skim) gives whey, containing
the non-casein proteins, sugars (mostly lactose) and
ash components.
Buttermilk is the material remaining after
churning and removal of the butter (milkfat plus a
small proportion of the aqueous phase). It contains
some of the fat plus some phospholipid material

that encased the milk's fat globules. For ease of
use in commercial food processing, these products
are turned into powders by spray drying or using
a heated roller and shipped in moisture-resistant
bags. The accompanying table gives the composition of several dairy products used in the bakery.
NONFAT DRIED MILK
Nonfat dried milk (NFDM) is the type most often
chosen for bakery products. Some of milk's soluble
proteins decrease loaf volume when used in bread

COMPOSITION OF
DAIRY-BASED INGREDIENTS
Ingredient

Moisture
(%)

Protein
(%)

Fat
(%)

Lactose
(%)

Ash
(%)

Calcium
mg per
100 g

Sodium
mg per
100 g

Fluid whole milk

88.0

3.3

4.7

0.7

119

Fluid skim milk

90.8

3.4

0.2

4.9

0.8

123

Buttermilk

90.1

3.3

0.9

4.8

0.9

116

105

Sweetened condensed milk

27.2

7.9

8.7

54.4

1.8

284

127

Evaporated whole milk

74.0

6.8

7.6

10.0

1.6

261

106

Evaporated skim milk

79.4

7.6

0.2

11.4

1.5

290

115

Dried whole milk

2.5

26.3

26.7

38.4

6.1

912

371

Nonfat dry milk

3.2

36.2

0.8

52.0

7.9

1257

535

3.0

34.3

5.8

49.0

8.0

1184

517

73.8

2.7

19.3

3.7

0.6

Dried buttermilk
Cream, light
Cream, medium

68.5

2.5

25.0

3.5

0.6

Cream, heavy

57.7

2.1

37.0

2.8

0.5

Butter

15.9

0.9

81.1

0.1

2.1

826*

0.2

0.3

99.5

0.0

Cheese, cheddar

36.8

24.9

33.1

1.3

3.9

721

620

Cheese, cream

53.8

7.6

34.9

2.7

1.2

296

Cheese, cottage, curd

79.8

17.3

0.4

1.9

0.7

Cheese, mozzarella

54.1

19.4

21.6

2.2

2.6

517

373

Butteroil

Casein

7.0

88.0

1.0

4.0

Caseinate

3-5

90 to 94

0.7 to 1.0

6-7

Dried sweet whey

3.2

12.9

1.1

74.5

8.4

796

1079

Whey protein concentrate

2.0

20 to 60

2.9

18 to 60

3 to 18

Lactose

0.5

0.1

99.9

0.2

*Data given is for salted butter; unsalted butter has 11 mg sodium per 100 g.

DRY TO LIQUID CONVERSIONS
1 lb dried whole milk is equivalent to 8.125 lb fluid whole milk.
1 lb nonfat dry milk is equivalent to 10.52 lb fluid skim milk.
1 lb dried buttermilk is equivalent to 9.80 lb fluid buttermilk.
For example: To replace 10 lb fluid whole milk, use 1.23 lb dried whole milk plus 8.77 lb water.
U.S. Dept. of Agriculture, Composition of Foods, Handbook 8-1

86 / BAKERS PRODUCTION MANUAL / May 2004

doughs for reasons still not clearly understood. Heating milk to 88°C (190°F) for 30 minutes before it's
dried will denature (and coagulate) these proteins.
High-heat NFDM is quite functional in bread
doughs. It is especially useful in "no-time" bread
production, improving flavor, texture and shelf life of
bread. In other bakery products such as cakes, regular
(low-heat) NFDM works well and has fewer problems
with possible off-flavors (heated, burnt or chalky notes).
WHEY
To make cheese, casein is clotted, either by enzyme
action or by acidification. Whey, the liquid drained
from the cheese curd, contains about 0.6% protein
plus the lactose and minerals present in milk. When
casein is clotted only by the action of rennet, the
resulting whey has a pH of about 5.5 to 6.0 and is
called "sweet whey." When one of the acidification
methods is used, the pH is about 4.6 to 5.1, and the
product is known as "acid whey." Dried whey finds
application in many bakery products. Lactose is a
reducing sugar and contributes to crust browning in
bread and cakes.
Through physical separation techniques such as
precipitation, filtration, or dialysis, value is added to
whey by removing most of the minerals and lactose.
Whey protein concentrate is a white- to light creamcolored product with a bland, clean flavor. It is
manufactured by drying the material resulting from
the removal of sufficient non-protein constituents
from pasteurized whey so that the finished dry
product contains 25% or more protein. Whey
protein isolate is a white- to cream-colored product
with a bland, clean flavor. It is manufactured by
drying the material resulting from the removal of
sufficient non-protein constituents from pasteurized
whey so that the finished dry product contains 90%
or more protein.
Whey protein isolates contain low levels of fat
and lactose and are rich in the branched-chain amino
acids leucine, isoleucine and valine, important
nutrients for muscle growth and repair. They are
highly soluble and have a high gel strength, so their
functional properties in baked products include structure development, gelation, emulsification, foaming,
water binding and viscosity. Because of these
characteristics, whey protein isolates can be used to
replace much larger quantities of caseinates, soy protein, egg whites or gelling agents. High-protein whey
concentrates are ideal for low-carb formulations as
well as fortifying functional bakery foods.
CASEIN
Adjusting the pH to 7 with a base such as sodium
hydroxide may re-dissolve acid-precipitated casein.
Spray drying the solution gives sodium caseinate,
a soluble protein that can function as an emulsifier
and a foaming agent in bakery products such as
cake batters. Addition of calcium hydroxide to the
solution precipitates casein as the calcium salt.

Baking & Snack - May 2004

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