The investigation of the commercial and processing feasibility of the dairy products

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The investigation of the commercial and processing feasibility of the dairy products

contents

. Introduction:

.1 Aims

.2 Objectives

.3 Background

.3.1 Traditional dairy products

1.3.2 World markets of dairy products

2. Some aspects needed to be improved to satisfy the demands of

consumers and manufacturers

2.1 The trend in developed countries

2.2 The trend in developing countries

3. Developments of new strategies:

3.1 Whey processing

3.2 Fat adjustment

3.3 Probiotics

4. Outlining newly developed techniques used in innovative

strategies

4.1 Ultrafiltration

4.2 Dialysis

4.3 Immobilised enzyme system used in lactose hydrolysis

4.4 Ultra High Temperature (UHT) treatment

4.5 Vegetable and marine oils blending with milk fat in fat spreads

4.6 Milk fat fractionation

5. Quality and safety issues associated with the new strategy----case

study: yogurt

5.1 Quality and safety of yogurt

5.2 Commercial prospects and yogurt derivatives:

6. Conclusion:

7. References:

. Introduction:

Aims:

? To identify a range of milk sourced products and associated processing procedures.

? To critically evaluate the commercial and processing aspects relevant to varieties of the

traditional dairy products.

? To investigate the feasibility of the innovative strategies on dairy products.

1.2 Objectives:

? To identify factors influencing the quality and safety aspects of a range of dairy

products.

? To identify the market capacity of those newly developed products through

comparisons with traditional dairy products.

? To identify various processes consistent with those innovative strategies.

.3 Background:

.3.1 Traditional dairy products:

Generally, traditional dairy products can be simply classified into four major groups: liquid

milks, fermented milks, concentrated high fat content milks and concentrated dried milks.

In terms of the liquid milk products, the markets mainly focus on the pasteurized whole or

skimmed milk. Normally, the raw fresh milk would be collected from the farm and further

treated in the dairy. The major handling procedures include heat treatment (pasteurization is

the most popular method, by which the milk would be heated to 72°C for 15 seconds),

homogenization and removal the fat, if skimmed liquid milk was questioned.

Maybe fermented milks ought to be regarded as the most important group in total dairy

products, since these products have occupied the majority of the world market space and

were expected as the most promising dairy products in future. Cheese and yogurt are the

typical examples of fermented milk products. Because their "healthy image", cheese and

yogurt have been accepted by most consumers for many years. The main manufacture

procedures that made them differentiated from other dairy products comprise: 1. Inoculating

the culture microorganisms, dependent on the desired characteristics, bacteria or fungi. 2.

Coagulating or aggregating the solid content and consequently developing the characteristic

flavor and texture by organisms or the enzymes added.

Butter is normally looked as the typical concentrated high fat content milk, according to the

standard of FAO/WHO, the fat content should be adjusted to at least 80%(Pak 1995).

Butter or other high fat content milk products have always been produced by churning, by

which the fat content would be elevated to the required level and the texture would be

changed.

Concentrated dried milks are largely consumed in developing countries, while in developed

areas these products are mainly used as the food ingredients. The most common treatment is

spray drying method, by which the water content are removed from milk basis.

.3.2 World markets of dairy products:

In Europe and North America, consumers show an increasing preference for so-called

"light" products. A further diversion of the consumption habits towards fermented and

flavored milks has been steadily increased. The consumption of whole milk was gradually

decreased while the skimmed and fermented milk products have increased, though also in

low speed. Generally, the milk consumption in most developed countries seems to be

stagnant (Bulletin 1988.; Early 1998).

In terms of the global markets, the major consumption growth is reported for Asia. It was

estimated that this growth mainly resulted from the consumption of liquid milks and

concentrated dried milk products though the consumption of other milk products has also

increased. In other areas of the developing world, especially where local fresh milk

production is inadequate, condensed and dried milk consumption continued to

increase(Robinson 1994).

If the whole picture of the milk market is considered, it may be expected that the rapid

growth of urban populations in developing countries, development of consumption structure

and the evolution in the market system will further change the producing and processing

technologies.

2. Some aspects needed to be improved to satisfy the demands of

consumers and manufacturers

2.1 The Trend in developed countries.

In last several decades, "healthy foods" have attracted more attention in developed

countries. Followed with the changes in lifestyle, food technology and theories of nutrition,

"healthy or high nutritive value" has become the most important character of the dairy
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products (Hui 1993; Robinson 1994). As the result, the market requires much more

innovative strategies to improve those relevant quality parameters. Though it's impossible to

find out all the aspects concerned by consumers or manufacturers, some major contributory

factors are listed in table I.

Table I Trends in improving the quality in a range of dairy products

Trends in improving the quality

Typical dairy products

Reduce fat content

Butter and mixed fat spreads

Improve Spreadability

Butter and mixed fat spreads

Reduce ...

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