DAIRY SUBSTITUTES

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DAIRY SUBSTITUTES

• by Seçil Ileri
• 506041507

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OUTLINE

• Introduction and general information
• Types of dairy substitutes
• Regulatory and scientifically complexity
• Flow diagram
• Substitutes
• Protein replacement
• Fat replacement
• Other components
• Process parameters
• Texture
• Flavour
• Conclusion

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Importance

• Economic view
• Cost, lower income groups
• Nutritional view
• Less fat, saturated fat, cholesterol, calorie
• Special dietary management
• Weight control, heart disease, lactose
  intolerance, milk allergens etc
• Shelf life
• Consistant quality, no seasonal variance

PUFA
SOYBEAN
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CHEESE SUBSTITUTES

• Filled Products
• Skimmed milk butter fat vegetable oil
• Skimmed milk vegetable oil
• Cheese Analogs
• Synthetic
• Soya protein soya oil artificial flavour
• Partial dairy
• Casein soya oil artificial flavour
• Dairy
• Casein butter oil EMC

Conventional cheese manufacturing methods Matured
product
Processed cheese manufacturing methods Non-matured
product
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Regulatory-Scientific Complexity
Foods for special dietary uses
Parenteral nutritionals
Infant formulae
Special dietary foods
Enriched fortified foods
Analogs
Processed foods
Commodity foods
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Flow diagram

• Fat is melted (70C)
• Stabilizer added
• Water is blended
• Protein is slowly added
• Salt, flavours, acids are added

fast stirring
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Changing protein sources

• Dairy
• Casein
• Replacing calcium caseinat by sodium caseinat
• Reconstituted calcium para casein(rennet casein)
  or lactic acid casein
• Non-casein
• Total milk protein
• Milk protein concentrate
• Non-dairy
• Soy protein concentrate
• Groundnut
• Peanut etc

Dry rennet casein is adventageous due to its
stability and flavour.

• 40 rennet casein TMP
• Organoleptic
• texture

• higher pH
• lower firmness
• higher degree of fat emulsification
• higher degree of casein dissociation

• rennet casein MPC, 85 protein
• increase firmness and sliceability (resistance to
  cutting)
• decrease meltability

Curd pore numbers Boiled soy proteingtnative soy
protein gt control curd
Limited successcoagulum is not hard enough for
hard cheese. Favourable in spread-like cheese
Partial replacement the more plant protein the
softer cheese.
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Substituting Milk Protein

• Using non-protein components instead of milk
  proteins
• Partial replacement
• Pregelatinised or modified high-amylose starch
• Pre-gelatinised maize starch
• Mixture of sodium caseinate, soy protein isolate
  and corn starch
• Modified starches or soy isolates and gelatin

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Substituting Milk Fat

• Hydrogenated vegetable oil
• Soybean fat
• conferred hardness and adhesiveness to the cheese
  analogues, but decreased their cohesiveness and
  springiness
• Peanut fat
• stretchy characteristics like mozzarella cheese
• Polyols, fatty acid polyesters, sugar, sugar
  alcohol, and polyglycerols

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Food Grade Ingredients

• Addition of dietary fibre, seasonings, flavouring
  agents, binding agents, edible gums and
  hydrocolloids or mixtures
• Emulsification
• Buttermilk powder (phospholipid content), mono-
  and diglycerides, phospholipids,
  polysorbates,sorbitan esters and polyoxol esters,
  non-fat dry milk, whey (protein), casein or
  caseinates
• Textural properties
• carregenan, gelatin, gums
• Melting properties
• pH
• Nutritional enrichments

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Processing Regime

• By changing the proportions of
• Caseinates
• Acid
• Stabiliser
• Vegetable oil
• By adjusting the processing parameters
• Heating times, temperatures
• Physical factors
• Extrusion

• Proteolytic
• physicochemical
• changes
• during ageing

• Streching and pizza
• Blending speed

• lower degree of fat emulsification
• higher degree of casein dissociation.

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Texture

• Water content
• plasticiser
• more elastic and less easily fractured
• Fat content
• softer, less springy, more cohesive and adhesive
• increase in springiness, hardness and crumbliness
• Protein content
• springiness is effected by adsorption of the
  protein onto the fat surface
• pH range
• Emulsifying agents
• Melting ability
• Salt-Acid
• citric acid or sodium chloride caused a
  significant decrease in cohesiveness and
  springiness and an increase in firmness
• Melting ability Ca/Na

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Flavour

• Suitable enzymes
• Self limiting lipase
• Microorganisms
• Proteolytic micrococcus
• Flavour culture
• Allow ripening

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Conclusion

• Why is not dairy analogs widely used?
• Quality
• Psychology
• Regulations
• Future trends

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THANK YOU