From Milk By-Products to Milk Ingredients

Milk is a complex substance, and a variety of constituents can be extracted from it for use as ingredients in other foods. The main ingredients from milk are milk fat, cheese and serum, but this range is continually expanding as food companies, dairies and dairy scientists seek to utilize as many raw materials and by-products as possible, to reduce waste, maximize efficiency, and increase productivity.

Ingredients from Milk is a concise, fresh approach to ingredients derived from milk, containing guidance and new techniques for dairy industry professionals and scientists.

has a structure is designed to mirror the process of extracting ingredients from milk, beginning with the basic concepts and following through the processes until finally arriving at the consumer products which constitute the end uses of ingredients from milk.

This book is primarily targeted at the dairy industry, but also provides a valuable insight for academics and students seeking an industry perspective.

Foreword xi

Preface xiii

Acknowledgements xv

Introduction xvii

1 Ingredients 1

1.1 Ingredient list 3

1.2 Ingredient and cycle 10

1.3 Ingredient and adding value 17

References 25

2 Milk Specifics 27

2.1 Palette of ingredients 27

2.2 Milk composition 30

2.3 Proteins 35

2.4 Salts 47

2.5 Milk sugar 51

2.6 Lipids 56

References 63

3 Patents 69

3.1 General 70

3.2 Infant foods in the 19th century 76

3.3 Present patent procedure 84

3.4 Infant foods in the 21st century 86

References 93

Websites 95

4 Reuse 97

4.1 Cheese starter cultures 98

4.2 Process residuals 101

4.3 Cheese losses 106

References 109

5 Outside Constraints 113

5.1 Religious concerns 114

5.2 Safety 117

5.3 Sustainability 123

References 137

6 Vital Membrane Processes 141

6.1 Background 142

6.2 Principles 144

6.3 Dairy specifics 146

6.4 Membranes and ingredients 154

6.5 By-products 162

References 166

Further reading 167

7 End Users 169

7.1 Ingredient requirements 170

7.2 Feed products 189

7.3 Food products 191

7.4 Pharmaceutical products 201

References 202

Further reading 206

Information Sheets 207

Milk 209

Lipids 224

Cheese 232

Whey 240

Index 263

Ruud de Boer has a diverse and extensive background in the dairy industry, and iscurrently a guest scientist at Wageningen, University in the Netherlands.

Milk is a complex substance, and a variety of constituents can be extracted from it for use as ingredients in other foods. The main ingredients from milk are milk fat, cheese and serum, but this range is continually expanding as food companies, dairies and dairy scientists seek to utilize as many raw materials and by-products as possible, to reduce waste, maximize efficiency, and increase productivity. This book presents, for the first time, vital information and data on the wide variety of ingredients which can be extracted from milk.

From Milk By-Products to Milk Ingredients – Upgrading the Cycle mirrors the process of extracting ingredients from milk, beginning with the basic concepts and following through the processes until finally arriving at the consumer products which constitute the end uses of ingredients from milk. It begins by introducing the notion of ingredients from milk, with reference to the value of these ingredients, and the environmental and economic drive to use as many constituents as possible. It then looks at specific ingredients from milk (fats, proteins, serum), and shows how this is an expanding range. Protection of knowledge and patents are then addressed, and in particular how these are used in the industry to protect new products and processes. The recycling and re-use of raw materials from milk is then covered, with reference to cheese and its ingredients. The book then looks at various “outside restraints” on the process, such as safety requirements, sustainability drives, and the need for
ingredients from milk to appeal to specialist groups (organic, Kosher, Halal). Vital separation technologies such as precipitation, chromatography, centrifugation, crystallization and membrane processes are then covered. Finally, the end uses of ingredients from milk in an array of different products and sectors are examined, including uses in the feed industry and pharmaceuticals as well as food industry applications.

From Milk By-Products to Milk Ingredients – Upgrading the Cycle is aimed primarily at dairy scientists, dairy managers, and food companies who want to improve their production systems and find new ways to utilize ingredients from milk. It will also provide a valuable insight for academics and students who are seeking an industry perspective.