Baking & Snack - October 2017 - 52

DAIRY

growing the MC market, according to research firm Future
Market Insights. In its recent report, analysts identified an
opportunity to use MC for protein enrichment of fillings
and custards in better-for-you baked goods.
Some of the more familiar dairy protein ingredients are
based on whey. Whey protein concentrate (WPC) and whey
protein isolate (WPI) are concentrated whey powders. The
former contains less than 90% whey protein, while the latter
contains 90% or more whey protein. The rest of the powder is fat, lactose and minerals. Whey permeate (WP) is a
by-product of WPC production formed after ultrafiltration
of whey to extract protein and fat. It is characterized by a
clean, slightly salty taste and uniform particle size and consists of lactose, water, vitamins and minerals.
Earlier this year, Whey 2 Be!, Boca Raton, FL, introduced
a line of namesake protein-packed premium cookies made
with WPC, MPC and NDM. Each Whey 2 Be! cookie delivers 20 g protein.
Another company that believes protein-packed baked
goods can be indulgent is Optimum Nutrition, Downers
Grove, IL. The company now offers Cake Bites. These

While most dairy ingredient
suppliers offer basic whey
ingredients, many also offer
specialty varieties.
frosted, whipped protein snack cakes come in three flavors:
birthday cake, chocolate-dipped cherry and red velvet. They
are made with the company's proprietary blend of MPC,
MPI and WPC. Additional protein comes from the yogurtbased coating. One serving consists of three snack cakes in
a pack and contains 20 g protein and 250 Cal or less.
"Our Cake Bites are a treat that feels like a 'cheat' but delivers a high-protein option with only 4 to 5 g sugar," said
Stuart Heflin, director of North American marketing for
Optimum Nutrition, noting that those on strict fitness and
nutrition programs often crave sweet, satisfying snacks
and desserts.
The US Dairy Export Council (USDEC) also developed
several recipes for a variety of baked goods, including a
recipe for high-protein soft pretzels using WPC. A reduced
sodium version is possible when WP is used to replace the
salt in the dough. Another innovation is protein-packed
breakfast bites. These on-the-go cheese-filled baked dough
balls contain 70% more protein than similar products in
the market. The dough contains three sources of protein:
MP, NDM and WPC. Additional protein comes from the
cheese filling. The dough also is made with WP to keep

52 Baking & Snack October 2017 / www.bakingandsnack.com

Going beyond protein
Cheese - always a source of protein,
as it is casein that coagulates to make
the curd - is usually added to baked
goods for flavor not nutrition. Glanbia
Nutritionals, Fitchburg, WI, recently
introduced freeze-dried cheese.
This shelf-stable, nutrient-packed
dairy ingredient delivers cheddar or
mozzarella cheese when hydrated.
It's versatile enough to be used in
snacks, bars and instant foods such
as grain and cereal cups. It is high in
protein, rich in calcium, lightweight
and portable.
Dairyvative Technologies patented
a process that removes water from
gently pasteurized fresh milk to make
a super-concentrated form that does
not need refrigeration. When the water
is added back, it tastes like fresh milk.
When concentrating fresh milk,
evaporation technologies can remove
up to 80% of the water. At this point,
the lactose crystallizes, and the product essentially becomes unworkable.
As a concentrate, it's highly susceptible to bacterial spoilage, needs refrigeration and has a relatively short
shelf life. Dairyvative's process allows
the removal of up to 95% of the water
to produce a milk concentrate with
a honey-like consistency that can be
pumped, packaged and reconstituted.
At a specific point during the milk
concentration process, the evaporation process is stopped, and the
lactose is hydrolyzed into its constituent sugars - glucose and galactose
- making it slightly sweeter than
regular milk. After this, the concentration process is completed by reducing the water content of the final,
now lactose-free, super-concentrated
milk to the point that spoilage bacteria growth is stopped. It is packaged
aseptically to create a shelf-stable
product ready for shipment. The
concentrate comes in a variety of
fat levels and can be used in recipes
where milk or cream are used.

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Baking & Snack - October 2017

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