Development of a reduced fat and lactose-free dairy spread containing viable lactic acid bacteria – Part 1: Technology of manufacture

Friday, June 28, 2019

Authors: Gábor Kátay, László Varga

 

SUMMARY
The popularity of buttercream, considered to be a reduced energy, cheaper version of butter with a better function of use, has been constant in Hungary for three and a half decades. Our objective was to develop a new type of functional buttercream manufacturing technology. In order to achieve this, the pressure value resulting in parameters ensuring the adequate texture and good adsorption of the finished product during the one-stage homogenization of 30% fat cream was determined, as well as to what extent the viscosity of cream and its ease of handling are affected by homogenization.
It has been found that the criteria for the homogenization effect can be achieved by single homogenization of a 30% fat cream containing a milk protein concentrate serving as the raw material for the new type of butter product on a singlestage homogenization machine at 65 °C and 15 MPa (150 bar). Due to the increased viscosity of the cream treated this way, the use of a tubular or scraped-surface heat exchanger is recommended. Our reduced fat, lactose-free buttercream with live culture can be manufactured safely with the technology developed, and with the enzyme and starter cultures used, the lactose content of the product will be less than 0.1%.

 

Introduction


Butter products containing 25 to 45% fat are usually post-heat-treated fat-in-water type emulsions, which are considered to be cheaper, easier to use and reduced energy versions of butter. In their domestic development, the work of the employees of the Pécs division of the Hungarian Dairy Research Institute (MTKI) has been essential. Already in the 1970s, the product development possibilities of homogenization were recognized and intensive research into the effect of homogenization on emulsion was launched. During this, the average fat globule diameters (d) belonging to the optimal homogenization pressure and temperature of the different dairy products were determined, the index for cluster formation (k-value) was introduced, and the methods for measuring homogenization efficiency were developed (centrifugation and turbidimetric spectrophotometric procedures). Methods were standardized and then introduced into industrial practice [4, 8, 9].

 

To view more contant please login or if you are not registered, register, please.


Subscription fees for Journal of Food Investigation:

 

for 1 year (4 issues): 4200 HUF (4000 HUF + tax)

1 issue: 
1260 HUF (1200 HUF + tax)


For further information, you are kindly asked to contact us at contact or write to eviko@wirec.eu

 

Thank you

 



Login


CURRENT ISSUE

 


ADVERTISEMENT