Dairy in ‘Wheys’ You’ve Never Seen Before

Dairy researchers have continued to develop innovative dairy ingredient solutions that can provide a number of benefits including sodium reduction, better antimicrobial ability, higher protein delivery, and increased functionality, to name just a few. As a result of these efforts, new uses—and opportunities—are growing for dairy ingredients, and today, more than ever, food and beverage manufacturers are discovering the many ways that these dairy ingredients can assist in solving formulation challenges while meeting the functionality and health needs of the consumer.

Many of the technological advancements and new uses for dairy have been the work of dairy research centers. These centers have helped spark “a dairy revolution leading to the introduction of new products and dairy ingredients as well as improved processes,” noted Bill Graves, Senior Vice President of Product Research at the Dairy Research Institute. “The fingerprints of the Dairy Research Centers can be seen in a great number of advancements made in dairy, food, and beverage products over the past 25 years.”

You won’t need a magnifying glass to check out these fingerprints either because they’re quite easily visible to the naked eye.

Take cheese, for example. According to Graves, improvements in natural cheese have been made possible through research, education, and training, and have played a role in almost doubling consumer consumption over the past 20 years. Value-added cheeses with higher protein, lower sodium, probiotics, and other ingredients have been developed. Processes have improved the stretch and melt characteristics of cheese, leading to greater use with pizzas.

Significant advancements have been made to improve the quality of whey protein, allowing for expanded use in food and beverage products. The impact of improved whey flavor can be seen in the recent launches of new beverages, smoothies, and bars formulated with higher protein concentrations. For example, due to improved heat stability of whey ingredients, meal replacement beverages can now be formulated with 10% protein, compared with previous formulas with 5%.

Research has refined the development and use of whey permeates, also known as whey solids, as a salt replacement option to help the food and beverage industries meet the sodium reduction challenge. This research has converted what was a dairy processing by-product into a growth opportunity for the dairy industry, helping many formulators eliminate or reduce the amount of salt in their products while maintaining consumer flavor expectations.

Greek yogurt is playing an increasingly important role as an ingredient, especially creating new opportunities in the area of snack foods. Research advances are also helping other dairy ingredients such as milk protein concentrates to find new uses and expansion at a global level.

Because of all the potential new opportunities for dairy ingredient usage, this is a very exciting time for the dairy industry. This article will look at a number of these new and innovative uses for dairy ingredients. Also, the blog post on page 52 will describe a number of events over the past year that highlighted the expanding uses for dairy ingredients.

Reducing Sodium the Dairy Way
Research has shown that permeate has salt-enhancing characteristics, which makes it suitable for reducing sodium in a variety of applications while maintaining flavor. Permeate (also called dairy product solids, deproteinized whey, or modified whey) is a co-product of the production of whey protein concentrate, whey protein isolate, ultrafiltered milk, milk protein concentrate, or milk protein isolate. Delactosed permeate, a by-product created by removing lactose from permeate, can also serve to reduce sodium.

The Wisconsin Center for Dairy Research at the University of Wisconsin-Madison, which works in partnership with the Dairy Research Institute, began conducting projects using permeate several years ago. The initial focus was on browning, flavor enhancement, and cost reduction, but researchers learned that permeate also had salt-enhancement characteristics.

It is not clear which components of permeate are responsible for the salty properties. While the mechanisms are uncertain, it is possible that the non-protein nitrogen compounds—urea, creatine, creatinine, uric acid, orotic acid, and ammonia—may serve as flavor potentiators. The mineral salts—calcium phosphate, magnesium, sodium, and potassium—may function as salt enhancers.

The calcium in permeate may also play a role in its salty flavor. A 2009 study revealed that various extracellular calcium-sensing receptors enhance salty, sweet, and umami tastes, although these receptors do not specifically add flavor.

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Sensory research at the Southeast Dairy Foods Research Center at North Carolina State University, which works in partnership with the Dairy Research Institute, is under way to determine the mechanisms of salty taste in permeate. A two-part study is planned. In part one, the sensory properties and composition of commercial spray-dried permeates, milk minerals, and delactosed permeate will be documented and compared. In part two, model systems will be built with permeate components to demonstrate and pinpoint sources of salty flavor in permeate.

The use of permeate can achieve the following sodium reduction levels: 52% for scones (55 g), 60% for chocolate chip cookies (30 g), 11% for snack cakes (55 g), 47% for pound cake (88 g), 70% for muffins (55 g), 28% for BBQ popcorn seasoning on one cup of popcorn (16 g), and 75% for one cup of creamy broccoli soup.

In general, 10 g to 11 g of permeate will replace 1 g of salt, or 3 g to 4 g of delactosed permeate will replace 1 g of salt in a formulation. It is recommended to balance the addition of permeate or delactosed permeate by reducing other macro ingredients such as flour, fat, eggs, granulated sugar, and other carbohydrates. In many instances, a total cost-reduced formula can also be achieved as permeate replaces other more costly ingredients.

At the 2012 IFT Food Expo, the U.S. Dairy Export Council, Arlington, Va. (phone 703-528-3049, www.innovatewithdairy.com), featured prototypes that demonstrated how permeate can provide salty flavor characteristics while helping to keep sodium content down. For example, in a wellness wafer, the use of whey permeate provided 80% less sodium than a similar cracker. A dairy-based rehydration beverage, Dairy Mineral Thirst Quencher, was also highlighted; it contained naturally occurring minerals from milk permeate, such as calcium, phosphorus, magnesium, sodium, and potassium. The minerals provide permeate with a salty flavor, which can be used to reduce or eliminate salt in a food or beverage.

The American Dairy Products Institute and the USDA have determined that permeate ingredients may be labeled as “dairy product solids” on product labels to reduce consumer confusion. Food processors using permeate will also need to add a milk-allergen warning statement.

Arla Food Ingredients, Basking Ridge, N.J. (phone 613-756-1203, www.arlafoodingredients.com), has developed a range of functional milk proteins that make it possible for food manufacturers to reduce the salt content in their processed cheese products by up to 65%. The Nutrilac® proteins offer excellent emulsification properties, which means they can replace the emulsifying salts normally used to achieve a stable texture in spreadable, block, and sliceable processed cheeses, as well as cheese sauce products. This results in a dramatic reduction of sodium levels in the end product—between 50% and 65%. In addition to achieving salt reduction, the proteins offer fat simulation properties, helping manufacturers to produce high-quality processed cheese products that are not just lower in salt, but lower in fat as well.

Up, Up, and ‘a Whey’
“Twenty-five years ago, whey was a by-product of cheese manufacture and had very little value,” said Lloyd Metzger, Director of the Midwest Dairy Foods Research Center and Dairy Science Professor at South Dakota State University. Because of research on whey processing and functionality, “today whey is a profitable value-added ingredient that makes a major contribution to the value of milk.”

Whey continues to increase in popularity and its use in foods and beverages has resulted in whey consumption more than doubling over the past 20 years. Whey can provide new opportunities for dairy ingredients in the growing $90+ billion snacking area, for example. USDEC highlighted several prototypes at the 2012 IFT Food Expo that demonstrate how far the usage of whey has evolved and how the image of whey has changed over the years. Take, for example, Dairy Protein Jerky Snack. It may look like your typical beef jerky, but it’s not. This portable, chewy snack, made with whey protein and whole milk, is dried and shaped to resemble beef jerky. Whey protein concentrate 80 provides textural characteristics, helps prevent moisture loss, and contains branched-chain amino acids to support nutrition, while whole milk contributes a rich dairy flavor and provides structure, texture, and stability. A good source of protein, the snack provides 70 calories per serving and is flavored with teriyaki marinade and a sprinkle of black pepper. Or how about Citrus Crystal Ice? Usually sorbet calls up connotations of a low-fat treat, but this prototype is a good source of protein as well, providing 5 g of protein in each serving. It contains whey protein isolate, which boosts protein content and has essential branched-chain amino acids the body requires. Buttermilk in the formulation contributes to flavor profile and mouthfeel while providing calcium and protein.

At one time a whey ingredient was seen primarily as a supplement for weight lifters. Research has shown, however, that whey offers benefits in areas ranging from sports nutrition to healthy aging to creating better-for-you breakfasts. According to emerging studies, higher protein intake may help preserve muscle in older adults. And high-protein breakfasts can play a role with satiety and appetite. Moreover, emerging research suggests that spacing protein intake throughout the day provides optimal benefits. Prototypes ranging from a protein-packed breakfast waffle to a chilled pasta salad made with cheese and whey protein pasta demonstrate different ways that protein can be consumed at different times throughout the day.

Grande Custom Ingredients Group, Lomira, Wis. (phone 920-269-7188, www.grandecig.com), offers whey protein ingredients that have a number of uses. Recently, the company introduced a new video featuring its highly functional and flexible Grande Bravo whey protein. The video serves as an introduction to food manufacturers on the multiple uses of Grande Bravo and its ability to help them meet consumer expectations for taste and texture. Some of the benefits highlighted in the video include improved mouthfeel and creaminess of a cream soup, improved texture of a cheese sauce in a frozen entrée, and added viscosity and enhanced lubricity of a ranch dressing.

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High-protein yogurt has become increasingly popular in the United States. Two new protein ingredients, Nutrilac YO-5369 and YO-5088, are offered by Arla Foods Ingredients, Basking Ridge, N.J. (phone 908-604-8551, www.arlafoodsingredients.com), for use in stirred and drinking yogurts. The ingredients reportedly can raise the protein content of yogurt formulations from 4% to 8% without changing the taste or texture of the final product. The ingredients are said to overcome problems such as excessive viscosity or a sandy texture typically associated with the addition of whey protein to yogurt.

Latest Advancements in Milk Protein Concentrates
“Milk ingredients, including milk protein concentrates (MPCs), represent not only an important area of research for domestic and export markets, but also a significant opportunity for selling more dairy,” said Graves of the Dairy Research Institute. “Key learnings have provided the technical insights to create new and more functional milk protein ingredients used in products ranging from Greek yogurt to meal replacement beverages.”

The Dairy Research Institute recently brought together leading dairy scientists to present an overview on the latest research and opportunities involving milk protein concentrate at the 2012 American Dairy Science Association Annual Meeting.

The scientists explained how these multifunctional ingredients can provide benefits such as water binding, gelling, foaming, emulsification, and heat stability. Let’s look at some of the latest advancements in these areas.

MPCs that are stored at ambient to cool temperatures and low humidity retain good solubility for six to eight months. Solubility of higher-protein milk protein concentrate, when stored at elevated temperatures, can decrease over time. Researchers are investigating what causes differences in solubility in MPCs during production and storage, as well as the impact of manipulating mineral content on the solubility of MPC80 powder. A new technique to improve dissolvability of MPCs by increasing the sodium or potassium content was discovered, which makes MPCs more suitable for use in specific food and beverage applications such as meal replacement beverages and process cheese. This research shows that certain minerals such as calcium, magnesium, and phosphorus interfere with protein solubility. This study also provides food manufacturers with techniques to control and customize the mineral content of their dairy powders for use in specific food and beverage applications.

Researchers are working on enhancing the functional properties of MPCs by modifying the processing conditions to manufacture MPC80 powders. They are studying various protein denaturation levels, different types of casein-whey protein complexes, various levels of casein-bound calcium and soluble casein, and manipulating casein micelle size to achieve improved MPC functionality. This research is focused on enhancing the emulsions (oil/water interface) and whipping (air/water interface) of MPCs for applications such as sausages, processed meats, dairy drinks, soups, vinaigrettes, sauces, and bakery products. Also being investigated is the process to form a consistent film of air bubbles to stabilize meringues, mousses, cakes, ice creams, whipped cream, and soufflés.

Furthermore, the functionality of MPCs can be enhanced to improve water binding and viscosity similar to rennet casein, and researchers are planning to functionalize milk proteins by using an enzymatic process before spray drying. The functionalized MPCs enhance the viscosity of a food product and will be applicable in products such as cheeses, firm yogurts, sauces, milk-based drinks, and creams for desserts and bakery products.

At the 2012 IFT Food Expo, U.S. Dairy Export Council (USDEC) highlighted prototypes that demonstrated the benefits of using milk protein concentrate. For example, a Protein-Powered Hummus contains Milk Protein Concentrate 85 (at a 17.49% usage level), which adds dairy protein and calcium to boost nutrition, provides texture and complementary flavor, and binds water for functional advantages.

Glanbia Nutritionals, Fitchburg, Wis. (phone 608-316-8500, www.glanbianutritionals.com), offers OptiSol® 2000, a milk protein concentrate that has been developed as a binding system for sugar reduction in chewy granola bars, baked bars, cereal clusters, and snack bars.

Antimicrobial Dairy Ingredients
An article published in the June 2012 issue of Food Technology magazine described opportunities to develop natural dairy-based antimicrobial ingredients from whey-based materials. The article, “Developing Antimicrobial Dairy Ingredients,” was authored by Daniel J. O’Sullivan, a Professor in the Dept. of Food Science and Nutrition at the University of Minnesota.

According to the article, exploring the potential to utilize lantibiotic-producing bifidobacteria to create dairy ingredients with increased broad-spectrum antimicrobial functionalities yields encouraging results.

“While many bacteriocins have a very small spectrum of antimicrobial activity, often limited to closely related species or even to just different strains within the same species, some do have a broad range,” wrote O’Sullivan. “This particularly applies to the lantibiotics, which are a subclass of bacteriocins that undergo post-translation modifications, such as dehydration and cyclization reactions and, in some cases, the addition of groups to specific amino acids, thus forming novel amino acid structures (Willey and van der Donk, 2007). The effect of these modifications can greatly influence the stability of the peptide, thus making it more resilient to food processing conditions, as well as the antimicrobial spectrum.”

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The article concluded “that the production of dairy ingredients from fermentation with lantibiotic-producing food-grade cultures holds tremendous promise for the development of broad-spectrum antimicrobial ingredients based on natural peptides. … The bifidobacteria hold the promise for supplying lantibiotics that go beyond the gram barrier and potentially supply natural peptide antimicrobials effective against the enterobacteria.”

For more information about the potential of these antimicrobial dairy ingredients, see the June article.

Antidiabetic Attributes
A sweet whey permeate sugar, developed under the name SemperSan by Austria-based S.u.K. Beteiligungs GmbH (phone 43-1-66-79-472, www.sempersan.com), demonstrates antidiabetic effects. Regular intake of this sweet whey permeate reportedly destroyed insulin-producing pancreatic beta cells, stabilizing the blood sugar level and thereby reducing the risk of diabetes, which was shown in animal studies and with in vitro models.

The company created a production process that reduced the lactose content of the ingredient almost completely. The lactose-free ingredient contains about 50% of its monosaccharides as galactose, which can enter cells without the aid of insulin. The protection and regeneration of the pancreatic islet cells is traced back to a defined whey fraction containing more than 100 peptides gained by several special process steps.

The ingredient has potential in many areas of the food industry. Industrial trials of the manufacturing process were successfully carried out as well as application tests of “SemperSan” syrup in confectionery products and non-alcoholic beverages. In most cases, the ingredient can be used as a syrup, but some technologies require a powdered product.

Using SemperSan in the production of food, either as an alternative or admixture to sweeteners such as industrial sugar, glucose syrup, or high-intensity sweeteners would enable the food industry to address metabolic syndrome, right from the onset of the disease in a preventive way through the consumption of mass food products such as soft drinks, dairy products, confections, and others. Priority was given to those product categories with traditionally high sugar content.

The sweet whey permeate makes possible the development of diabetic-friendly products that are tasty and healthy. As a bulk ingredient, it can be used in existing manufacturing technologies. Here are some examples.

For use in beverages, lab-scale trials were based on the assumed necessary daily consumption of 60 g of SemperSan per day on a dry matter basis. This was converted into a beverage formula of 60 g per liter ready-to-drink product. The missing sweetness can either be completed by sugar or other sweetening agents. Because of the remaining low protein content of SemperSan, the syrup is not completely translucent. The ideal application is therefore in slightly turbid beverages. (This type of product has a high consumer acceptance because many fruit juices do have this appearance, conveying a healthy and natural image.)

For confectionery, the recommended daily consumption of 60 g of SemperSan was converted into a jelly product (gummi bears) formula of 100 g finished consumer product. Trials on a pilot plant scale did not show manufacturing difficulties even at higher SemperSan concentration levels. Slight adaptations of the traditional recipes have been made by modifying the dextrose equivalent to achieve standard rheological data of the cooked slurry before starch molding. The next planned step is to carry out the application in hard candies.

So far no application tests have been made with milk products. But no difficulties are expected for use of SemperSan in yogurt, kefir, flavored milks, and whey drinks.

In addition to its nutritional/health contribution, the ingredient could help formulations achieve greater value-added positioning.

Potential to Improve Infant Formula
A new University of Illinois study shows that human milk oligosaccharides(HMO) produce short-chain fatty acids that feed a beneficial microbial population in the infant gut. And the bacterial composition adjusts as the baby grows older and its needs change.

Even though human milk oligosaccharides are a major component of human milk, present in higher concentrations than protein, many of their actions in the infant are not well understood. Furthermore, they are virtually absent from infant formula. Scientists led by Sharon Donovan, the university’s Melissa M. Noel Endowed Professor in Nutrition and Health, wanted to find out what formula-fed babies were missing.

“We refer to HMO as the fiber of human milk because we don’t have the enzymes to break down these compounds. They pass into the large intestine where the bacteria digest them,” noted Donovan. “We’re curious about the role they play in the development of the breast-fed infant’s gut bacteria because the bacteria found in the guts of formulafed infants are different.”

With this study, published in the April issue of the Journal of Nutrition, Donovan is gaining insight into this mystery. For the first time, scientists have shown that a complex mixture of HMO and a single HMO component produce patterns of short-chain fatty acids that change as the infant gets older. In the short term, beneficial bacteria protect the infant from infection by harmful bacteria. In the long term, beneficial bacteria strengthen the immune system so that it can fend off chronic health problems such as food allergies and asthma, Donovan explained.

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In the study, breast milk was obtained from mothers of preterm infants at Chicago’s Rush University Medical Center, and the HMO were isolated and analyzed. The scientists tested bacteria from 9- and 17-day-old sow-reared and formula-fed piglets. Because piglets grow so rapidly, these ages reflect approximately three- and six-month-old human infants. The colon bacteria were added to test tubes containing HMO and two prebiotics commonly used in infant formulas. These mixtures were allowed to ferment and then sampled to see how the bacterial population was changing over time and what products were being produced by the bacteria.

“When the HMO were introduced, the bacteria produced short-chain fatty acids, in some cases at higher levels than other prebiotics now used in infant formula. The short-chain fatty acids can be used as a fuel source for beneficial bacteria and also affect gastrointestinal development and pH in the gut, which reduces the number of disease-causing pathogens,” said Donovan. Further, different HMO produced different patterns of short-chain fatty acids, and the composition of bacteria in the gut changed over time. “It was distinctly different at 9 vs 17 days, making it likely that the functions of HMO change as the human infant gets older,” she said.

According to Donovan, HMO are critically important in understanding how breastfeeding protects babies. “Several companies are now able to synthesize HMO, and in the future, we may be able to use them to improve infant formula,” emphasized Donovan. “There’s evidence that these compounds can bind to receptors on immune cells and, to our knowledge, no current prebiotic ingredient can do that.”

Going Greek
In recent years, yogurt is being viewed in a new light as a valued dairy ingredient. It can be used as a functional ingredient in products for added flavor and nutrition, helping to transform a number of applications. For example, as demonstrated by the U.S. Dairy Export Council, it can be used to create a refreshing, savory, yogurt-based beverage that takes its flavor cues from the Mediterranean.

According to USDEC, there is a lot of innovation in the Greek yogurt category—25% of yogurt new product launches were Greek in 2011. Also, the sales volume of Greek yogurt has more than doubled over the past five years and accounts for 15% of the total yogurt category sales. Research, application, and technical training on specific processes and ingredients have played a role in manufacturing Greek yogurt, kefir, and frozen smoothies with higher protein concentrations, matching increased consumer interest in protein.

At the 2012 IFT Food Expo, USDEC highlighted a Savory Greek-style Yogurt that provides a nutritious snack offering 22 g of protein, 25% Daily Value of calcium, and live and active cultures. The prototype, which can be consumed with crackers, fresh veggies, or by itself, incorporates such savory vegetables and herbs as green bell peppers, red bell peppers, cucumbers, shallots, garlic, basil, dill, ground black pepper, and paprika. Such a format allows for variations including Greek, Turkish, or Indian flavors.

Grade A Yogurt Powder from Grande Custom Ingredients Group, Lomira, Wis. (phone 920-269-7188, www.grandecig.com), can provide shelf-stable smoothies with a thick, creamy texture and the authentic taste of yogurt. A ready-to-drink orange-mango and yogurt smoothie made with the yogurt powder was featured at the 2012 IFT Food Expo. The powder works well in frozen dessert applications, giving producers additional options for their product, and may be used in a wide range of other formulations, including dips, dressings, coatings, candies, snacks, nutrition bars, and cereal inclusions. At the Research Chefs Association convention, the company demonstrated how the powder can be used to create a Mini Greek Taco with Yogurt Cilantro. According to the company, the ingredient is said to have much greater shelf stability than traditional yogurt, as well as a more pronounced yogurt flavor and creamier mouthfeel and texture than current yogurt powders on the market today.

Whey Protein for Use in UHT Processes
Whey protein is traditionally difficult to incorporate into ultra-high temperature processes, which are widely used to manufacture clinical nutrition beverages with a long shelf life. As a result, manufacturers have tended to use alternative and less nutritionally effective proteins such as casein when formulating beverages for use in clinical nutrition. Such beverages are consumed primarily by elderly people suffering from conditions such as sarcopenia (muscle wastage) and patients recovering from illness or surgery.

However, incorporating whey protein into clinical nutrition beverages is highly desirable because scientific evidence shows that whey delivers faster “gastric emptying” and greater levels of muscle synthesis than other protein ingredients. Arla Food Ingredients has overcome the technical challenges associated with producing a 100% whey protein concentrate ingredient that is stable when subjected to UHT processing. The ingredient, Lacprodan® DI-7017, is described as a new generation of pure whey protein concentrate that is stable in UHT formulations at neutral pH, offering companies the opportunity to create a 100% whey-based ready-to-drink beverage that is more effective, easier to formulate, and better-tasting.

Available in powder form, the ingredient is suitable for use in both pH acid and pH neutral formulations, increasing the variety of product types and packaging formats into which it can be incorporated. It is suitable in the milky beverages typically used in clinical nutrition, but can also be incorporated into less viscous beverages that may be easier for some patients to drink.

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New Dairy Proteins and Nutraceuticals Launched
At SupplySide West, Milk Specialties Global Human Nutrition Division, Eden Prairie, Minn. (phone 952-942-7310, www.milkspecialties.com), unveiled several new developments in dairy protein and nutraceuticals. These developments demonstrate some of the innovative directions that the use of dairy components are taking in food and beverage formulating.

For example, ProBar® Protein Powder for High-Protein Bars is an all-dairy 90% protein matrix that will increase bar shelf life by reducing bar hardening from moisture migration, while maintaining a clean taste and texture.

Instant Micellar Casein is an all-dairy 90% protein powder that will increase the protein content of formulations, while maintaining a clean taste and thick texture that is desired in many popular snack foods such as Greek yogurt.

Clear Instantized Branched Chain Amino Acids have been formulated into fruit-flavored sports drinks. They are a 2:1:1 ratio of L-Leucine, L-Isoleucine, and L-Valine that promotes lean muscle mass and fast recovery in athletes and mixes into solutions clear and instantly.

Whey Protein Hydrolysate powder for tablets allows for compaction into tablets with unprecedented ease and delivers high-quality, easier-to-digest whey protein in a quick ingestible form.

Studying the Health Value of Dairy
A variety of recent studies affirm the value of dairy components and their impact on wellness. Here are a few examples.

Milk consumption has been linked to improved health, with decreased risk of diabetes, metabolic syndrome, and colon cancer. A group of scientists in Sweden found that lactoferricin 4-14, a milk protein with known health effects, significantly reduces the growth rate of colon cancer cells over time by prolonging the period of the cell cycle before chromosomes are replicated. In a new study, investigators at the University of Lund report that treatment with the milk protein reduced DNA damage in colon cancer cells exposed to ultraviolet light. Their results are published in the October 2012 issue of the Journal of Dairy Science.

A study funded by the Dairy Research Institute reaffirms whey protein’s valuable role in developing lean muscle. The study builds upon the growing research supporting the value of resistance training combined with whey protein supplementation in building lean muscle. Whey protein naturally contains leucine, a branched-chain amino acid that plays a significant role in muscle maintenance and repair. It cannot be manufactured by the body and must be obtained through foods.

Functional foods containing bacteria with beneficial health effects, or probiotics, have long been consumed in Northern Europe and are becoming increasingly popular elsewhere. To be of benefit, however, the bacteria have to survive in the very hostile environment of the digestive tract. A group of scientists from the Norwegian University of Life Sciences have developed a “model gastric system” for evaluating the survival of bacterial strains in the human digestive system, and determined that some bacteria strains survive better when consumed as fermented milks. Their results are published in the February 2012 issue of the Journal of Dairy Science.

In Support of Immune Health
A milk peptide that supports immune health is available from Wild Flavors Inc., Erlanger, Ky. (phone 859-342-3744, www.wildflavors.com). The fat-free, lactose-reduced ingredient, Immunel™, can be easily incorporated into various foods and beverage products, and has no impact on taste, color, and texture.

Colostrum whey contains compounds with a direct bactericidal effect. In addition, it also contains compounds that trigger immune defense mechanisms to further help eliminate bacteria and viruses. The nutritional extract is extracted from colostrum whey, where the immune protective compounds are enriched, providing a more concentrated delivery of key bioactive compounds. The high-potency blend of compounds allows multifaceted mechanisms of actions to support multiple body functions simultaneously.

Mechanistic data, combined with animal studies and human clinical data, suggests that Immunel induces rapid changes in immune support, including specific mechanisms involved in antibacterial and antiviral defenses.

Ingredients Free of Cholesterol or Lactose
New technology developments enable the creation of products that are free of such components as lactose or cholesterol. These new products can subsequently present new opportunities for ingredients derived from these products and broaden their use.

Take cholesterol, for example. Benelact Dairy, Sturtevant, Wis. (phone 262-898-7496, www.BenelactDairy.com), launched a line of butter and several cheese varieties with one-third less cholesterol than traditional butter and cheese. These products are made using a patented technology that removes cholesterol from milk and cream, without the use of chemicals. Fats remain untouched, so flavor, functionality, and nutrition stay completely intact. Future products in the company’s line will include reduced-cholesterol milk, yogurt, frozen pizza, and milk powders.

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Arla Food Ingredients offers a filtration technology that enables the production of lactose-free milk and yogurt. According to Henrik Andersen, the company’s CEO, the technology provides dairy manufacturers an opportunity to create “lactose-free products with a far more appealing taste than traditional dairy alternatives based on soya or rice milk.” The filtration method has the ability to separate half the lactose out of milk by mechanical means without any other changes to the milk’s composition. Addition of lactose then splits the remaining lactose content into glucose and galactose. “What the enzyme does is predigest the lactose in the milk so it no longer provokes an uncomfortable reaction. By splitting the lactose into two monosaccharide components, the final product gains the same sweetness as standard milk,” explained Hans Henrik Holst, the company’s Innovation Manager. “Lactose-free drinks based on our technology contain all the natural dairy calcium, proteins, minerals, and other nutritional biomolecules of milk—and have a real milk taste.”

Improved Ways to Research
Future research, of course, will have an effect on the development of new dairy ingredients and the directions that their usage will take. New research facilities will help accelerate dairy ingredient research and subsequent product innovations.

In 2011, for example, the Institute for Dairy Ingredient Processing, a component of the new Davis Dairy Plant at South Dakota State University, was opened to provide dairy ingredient manufacturers with an efficient, valuable, and improved way to research, develop, and test new dairy-based ingredients and processes.

“Historically, the lack of semi-commercial scale pilot equipment in the United States has limited the ability of manufacturers to develop and introduce new dairy ingredients for domestic and global use,” said Lloyd Metzger, Director of Midwest Dairy Foods Research at SDSU. “In the past, a dairy-based ingredient manufacturer wanting to test a new product or new system at their plant needed to shut down an entire production line in order to do so. This practice resulted in lost manufacturing time and potential product failure due to lack of real commercial scaleup measurements needed to test production of a new ingredient. The Institute for Dairy Ingredient Processing now provides manufacturers with the means to evaluate the commercial feasibility of full-scale production.”

According to Kevin Ponticelli, Chair of the Dairy Research Institute, The Institute for Dairy Ingredient Processing is the only resource of its kind developed to facilitate the commercialization of manufacturing processes that expand the product portfolio of dairy-based ingredients produced for domestic and international markets. “This research center, in particular, gives industry the opportunity to conduct comprehensive scale-up trials with guidance from world class technical experts, at a much faster pace,” he said.

The Institute for Dairy Ingredients Processing at South Dakota State University is part of the Midwest Dairy Foods Research Center. The Midwest Dairy Foods Research Center includes researchers and facilities at the University of Minnesota, Iowa State University, and South Dakota State University and offers expertise in cheese, whey, milk, and dairy ingredient processing, and dairy product safety, flavor, and nutrition. With the addition of the Institute for Dairy Ingredient Processing, commercial scale and feasibility studies can be added to trials.

And most recently, Cal Poly Dairy Products Technology Center celebrated its 25th anniversary October 25-27, 2012. As part of its celebration, the center held an event designed to launch the next 25 years of education, research, and outreach for the global dairy industry. A mini-symposium on dairy product technology and future innovation opportunities included speakers who gave their perspectives on the needs, opportunities, and challenges of the industry as a whole and how the dairy centers can help them. And, of course, the event gave insights on new ways to use dairy ingredients and the opportunities that can be addressed.

At this point, I will amend a popular catch phrase, “So where’s the … dairy?” It may not only be in that next piece of jerky you eat, but, as this article has demonstrated, it may be in a lot of other places as well. And dairy research keeps fueling these new uses for dairy ingredients, ranging from salt replacement to antimicrobial activity.

Next month’s Ingredients section will look at proteins—how they are derived from a number of sources including peas, grains, soy, and dairy; their growing popularity; and the functionality and nutritional value they offer.

IngredienTalk:
New applications—and opportunities to address functionality and nutritional considerations—keep underscoring the value of dairy ingredients. Anything seems possible when looking at the evolution of dairy ingredients—whether it’s a whey derivative used to replace salt or a Greek yogurt used as an ingredient for snack applications. If you’re an IFT member with some dairy thoughts to share—visit www.ift.org, type in your name and password, click on the IFT Community button, and go to the blog section. Is that a cow jumping over the moon? Wouldn’t be that surprised if it was.

When Cows Jump Over the Moon
It’s always interesting to follow the evolution of ingredients. And dairy ingredients are no exception.

Take, for example, whey which over the years has evolved from a by-product with little value, to an ingredient that offers functionality and nutritional value to a variety of food formulations. Whey permeate has also evolved—it was first used as a browning agent and flavor in bakery products, but researchers today have identified its ability to replace salt in food formulations. And complex oligosaccharides found in cow’s milk can be filtered from the whey stream to mimic human milk functionalities.

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From a health perspective, studies are showing that components in dairy are associated with lower incidence of metabolic syndrome, a condition that increases the risk of cardiovascular disease and type 2 diabetes. Furthermore, as the population ages and their nutritional needs change, dairy ingredients such as whey protein and milk protein ingredients are positioned to address those needs. In the $23 billion medical nutrition segment, dairy derivatives such as milk protein concentrates, isolates, and whey proteins are increasingly used in reformulated products and new product introductions. Opportunities for growth exist in the enteral nutrition segment with continued investment in high quality clinical trials to support the effectiveness of dairy proteins and development of partnerships with key manufacturers.

Research continues to better understand the potential nutritional benefits and commercially scalable processes for the creation of novel dairy ingredients. Several events over the past year demonstrate a number of new dairy developments, making possible applications that at one time would not have been possible. Don’t be too surprised to someday see that cows can indeed jump over the moon.

At the 2012 IFT Annual Meeting, a symposium spotlighted emerging uses for dairy ingredients. Speakers at the symposium addressed how dairy ingredients can deliver such benefits as food safety, higher protein, clean labels, increased functionality, and health benefits. Here are some examples discussed at the symposium.

Lauryl esters from lactose have been successfully synthesized and their antimicrobial activity against various pathogens and spoilage microorganisms (including Listeria, Steptococcus, Bacillus, E. coli, and Pseudomonas species) studied. The lactose lauryl esters have potential application in products to deliver food safety and longer shelf life.

Novel methods have been found to enhance heat stability of whey proteins for beverage applications while simultaneously instilling transparency after thermal pasteurization and sterilization. The transparent property encourages marketability and shelf life storage stability for popular clear food and beverage products at higher protein concentrations than currently possible.

Researchers have developed a new and improved ultrafiltration technology to fractionate milk serum proteins that is more straightforward and practical than existing methods that use ion-exchange chromatography or un-charged ultrafiltration membranes. Ultrafiltration processes have been used in the dairy processing industry mainly to concentrate, and not fractionate proteins. Basing the separation on both size and charge rather than simply size alone can expand the utility of ultrafiltration membrane technology to the fractionation of milk proteins to deliver increased health and functional benefits.

Research has been able to ferment dairy co-products using dairy cultures that have very broad antimicrobial properties. The fermentation of dairy co-products and the antimicrobial properties of the dairy co-products can contribute to clean, simple label applications.

The Dairy Research Institute recently launched an open innovation program and associated submission site, DRIResearchSubmission.com, which seek existing solutions and technologies from within and outside the dairy industry to help accelerate research and meet specific dairy industry needs. The program aims to discover solutions to challenges that may already exist in other industries, reduce research time and dollars spent to solve industry-wide issues, and decrease time to activation. The site is currently accepting submissions on the following topics: identification of a biomarker for dairy food intake; novel methods to further improve quality of fresh or low-sodium cheeses; and methods to prevent biofilm formation in dairy processing equipment. The Dairy Research Institute will conduct a technical review of all submissions and evaluate each for potential scalability, pilot testing, and application to the dairy industry. These partnerships with other industries could open new doors to innovation, which could lead to new uses and opportunities for dairy ingredients.

New product competition is another way to demonstrate the expanding uses of dairy ingredients. The Dairy Research Institute New Product Competition is designed to help inspire dairy innovation by challenging college students to develop dairy-based products that meet consumer needs. This year participants were asked to create a dairy beverage that included more than 51% fresh milk, dry milk, or other dairy ingredients. Winners included an oat-infused vanilla milk enhanced with protein, probiotics, conjugated linoleic acid, and fiber; a mango-flavored drinkable Greek yogurt containing nearly 10 g of protein and fewer than 200 calories per serving; and a caffeine-enhanced drinkable yogurt with antioxidants.

If you witness any sightings of cows jumping over the moon—or have more earthly experiences involving new uses for dairy ingredients—let’s IngredienTalk.

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Donald E. Pszczola,
Senior Editor
[email protected]