Atanu H. Jana

The present study was conducted to check the feasibility of partial homogenization of market milk used for the preparation of tea (commonly known as ‘chai’ in India) and thereby estimate the energy-saving potential of the process. In the case of partial homogenization of milk, cream with different fat content (15%, 20%, and 25%) was homogenized at three other first-stage pressures viz., 1000 psi, 1200 psi, and 1500 psi while keeping the second-stage pressure constant at 500 psi. The homogenization of milk was conducted at 65℃ and 70℃ temperatures. The homogenized cream was used to prepare standardized milk having 4.5% fat and 8.5% solids-not-fat. The optimum temperature and pressure for homogenization were optimized based on the desirable least creaming index of samples of standardized milk at 48 h of refrigerated storage (4±2°C). In the case of conventional homogenization of milk, milk was first standardized to 4.5% fat and 8.5% solids-not-fat and then homogenized at 2000 psi and 500 psi for the first and second stages respectively. Tea was prepared from milk obtained from both the homogenization processes and they were subjected to sensory evaluation. The energy consumption in both cases was measured from the energy meter installed at the homogenizer motor. The study revealed that, without affecting the quality of homogenized milk, about 68% of energy could be saved in partial homogenization of milk as against conventional homogenization of milk.

Frozen yoghurt rich in β‐carotene and dietary fibre was developed through incorporation of orange peel products. The suitability of two forms of peel viz., candied orange peel (COP) and orange peel powder (OPP), was studied as flavour adjunct in frozen yoghurt. The medium‐fat frozen yoghurt mix was prepared by blending yoghurt base with ice cream mix (25:75, w/w). COP and OPP were used as flavour adjuncts at levels of 8.0 and 2.5% by weight of mixes, respectively. The control (C) frozen yoghurt was devoid of the fruit peel. Incorporation of peel solids yielded frozen yoghurts which had markedly higher protein, carbohydrates, ash and total solids content. OPP used at 2.5% level was preferred over use of COP at 8.0% level as a valued ingredient in the preparation of ‘medium‐fat orange frozen yoghurt’. Such product had superior total sensory score when compared to the rest of the samples. The recommended frozen yoghurt was higher in terms of β‐carotene and dietary fibre by 37.20 and 240.0%, respectively, compared to control product.

Nowadays there has been a significant interest in the development of innovative functional food products conferring customized benefits to the consumers viz., physical and mental well-being, dental health, gastro-intestinal functions, etc. Among the dairy products with live cultures, probiotic ice cream and fermented frozen desserts such as frozen yoghurt are the emerging functional foods. Ice creams and frozen yoghurt are food products showing potential for use as probiotic vehicles and are highly popular with the consumers. The problem to be tackled relates to the loss of viability of probiotic cells in frozen dairy desserts which can occur during product formulation, processing, freezing and storage. The development of probiotic frozen dairy desserts containing live probiotic bacteria necessitates certain technological interventions. The means used to attain higher survivability of probiotic cells in such frozen products include use of selected probiotic strains, use of prebiotics along with probiotics, encapsulation of probiotic cells, use of cryoprotectants, etc.

When used in food formulations, milk protein components provide not just nourishment but also specialised technological capabilities. Milk protein components are safe, natural proteins that can be used in a variety of nutritional and functional applications. The dairy and food industries are attempting to add value to their products in order to attract more customers for their innovative products. The objective of the chapter is to provide an insight to the readers regarding the scope of adding value to food products through use of novel, high protein milk ingredients having an array of functional properties and possible therapeutic virtues. Some salient functional properties of dairy protein ingredients include solubility, viscosity building, emulsification, heat stability, aeration, etc. Caseinates, co-precipitates, whey protein concentrates and isolates, milk protein concentrates, micellar casein, UF retentate powder, and other high protein dairy-based ingredients are highlighted in the chapter. Cheese analogues are a prime example of a product that requires high protein ingredients. UF retentate powders can be used to make wheyless cheese. Some of the disadvantages of conventional products, such as reduced cheese yield, wheying-off from yoghurt, and body breakdown during storage, can be overcome by incorporating high protein dairy ingredients into the food product formulation. The applications of such high protein tailor-made ingredients in dairy and food products have been discussed in this chapter.

The functional properties (shredability, meltability, fat leakage, stretchability) of Mozzarella Cheese Analogue (MCA) prepared using acid casein (ACMCA), rennet casein (RCMCA) and their admixture (ARCMCA) were monitored with those of Natural Mozzarella Cheese (NMC) during refrigerated storage. The shredability of analogues was superior over such attribute of NMC. The MCAs had good shredability up to 28 days, while that of NMC started deteriorating from 21 days onwards. The meltability of both NMC and MCAs improved with advancement of storage; the extent of increase in meltability during span of 35 days period was 2.65, 2.85, 2.78 and 2.63 for NMC, ACMCA, RCMCA and ARCMCA respectively. The stretch value of the MCAs exhibited an increase up to 21 days of refrigerated storage followed by decline up to 35 days, whereas NMC exhibited a linear increase in stretch value with advancement of storage till 35 days. There was a steady decline in the fat leakage in case of any of the MCAs with advancement in storage period; the difference in the values of fat leakage up to 35 days was to the tune of 1.50 cm², 1.39 cm² and 1.43 cm² for ACMCA, RCMCA and ARCMCA respectively. Conversely, NMC exhibited linear increase in fat leakage with progressive storage up to 35 days. It is concluded that MCAs had better functional stability as compared to NMC during refrigerated storage. Amongst MCAs, ARCMCA performed better in terms of baking qualities than those prepared using AC or RC alone. MCAs had better storage stability as compared to NMC.

The research was carried out to ascertain the feasibility of preparing paneer from milk blend containing low pressure homogenized milk to avail the benefits rendered by homogenization. Standardized milk was subjected to two-stage homogenization (4.90 and 0.98 MPa respectively) and then blended with unhomogenized standardized milk in three proportions (i.e. 3:7, 4:6 and 1:1, w/w). It was necessary to add calcium chloride to the milk blend to improve the firmness of resultant paneer. The experimental paneer samples obtained from ‘milk blend’ containing homogenized milk, as well as control sample (only from unhomogenized milk) were studied for their proximate composition, physico-chemical characteristics, textural properties and sensory quality. Paneer obtained from milk blend (homogenized:unhomogenized; 4:6 w/w) resulted in greater fat recovery and moisture content culminating in significantly higher yield compared to control paneer (CP). The hardness of paneer obtained from blended milks was lower, but the springiness of BMP3:7 sample was greater than that of CP. The total sensory score of experimental paneer BMP4:6 was similar to the score associated with CP, but greater than the scores associated with paneer samples BMP3:7 and BMP1:1. Blending of homogenized (low pressure) milk with unhomogenized milk in 4:6 proportion helped in obtaining paneer with superior fat recovery and yield compared to use of unhomogenized milk, without any adverse effect on sensory properties and with concomitant cost savings.

The effect of incorporating whey protein concentrate (WPC) on the quality characteristics of Mozzarella cheese analogue (MCA) based on rennet casein (RC) was studied. The proportion of RC:WPC tried out were 95:5, 90:10, and 85:15 w/w. The formulation of MCA comprised of 23.5% of blend of RC and WPC, 15% specialty vegetable fat, 2.75% trisodium citrate + disodium hydrogen orthophosphate (2.5:1, w/w), 0.07% calcium chloride, 0.6% citric acid, 1.1% NaCl, 1.5% cheese bud flavoring, and rest water. Varying the proportion of RC and WPC had a significant influence on the composition, textural properties, baking qualities and sensory quality of MCA judged as a topping on pizza pie. MCA made using protein blends (RC:WPC—90:10 or 85:15) behaved satisfactorily during pizza baking trials. However, looking at the superiority of MCA made using RC:WPC (90:10) with regard to shred quality and marginal superiority in terms of the total sensory score of cheese, judged as pizza topping, the former blend (i.e. RC:WPC, 90:10) was selected. The MCA obtained employing such protein blend had composition similar to that of Pizza cheese prepared from cheese milk and had requisite baking characteristics needed as a pizza topping. It is recommended to use a blend of RC and WPC (90:10) as the protein source in the formulation of MCA to obtain nutritionally superior cheese product having desired functional properties for its end use in baking applications.

Diabetic Rosogolla was manufactured by using low-fat cow milk. Six different combinations viz. type of chhana and two different concentrations (40° and 50° Brix) of cooking medium. All of the experimental samples and control were analyzed for physico-chemical, textural, and sensory properties. A 40° Brix concentration of cooking medium was preferred to give a highly acceptable Diabetic Rosogolla. The average composition of Diabetic Rosogolla is moisture-52.20%, fat-4.46%, protein-12.78%, sorbitol-29.66%, and ash-0.89%. Similarly, the rheological properties were hardness-7.85 N, cohesiveness-0.54, springiness-6.06 mm, gumminess-3.8 N, chewiness-26.07 Nmm, fracture force-4.1 N, adhesiveness-0.0272 Nmm, and stiffness-2.17 N/mm. This protocol can be adopted at commercial level and be used to serve the customers who desire fewer calories but cannot resist having the sweets after their meal.