Raw material selection: dairy ingredien Table 2.2 Functional properties of the major milk components Whey proteins Milkfat Lactose Fat emulsification Foaming Air incorporation Browning Gelation Anti-staling Free-flow agent recipitation by Ca Heat denaturation Creaming Humectant recipitation by Solubility at any pH Flavour carrier Low sweetening power chymosin (27-39% of sucose) Soluble at pH>6 Gloss uppresses sucrose crystallisation Water binding Layering Shortening ource: Adapted from Early, R 1998b. Milk concentrates and milk powders. In R. Early. (ed 998b. Second edition. The Technology of dairy products. Blackie Academic and Professional manufacturers using milk-based ingredients recognise the functional propertie of milks components and dairy products and they are selected and modified ccordingly for specific applications(Kirkpatrick and Fenwick 1987). The properties of dairy products which are foods in their own right, e.g.cream butter, cheese, yogurt, are significantly a consequence of the functional properties of the milk solids of which they are comprised. The composition and proportion of milk solids varies according to the product concerned and gives rise to the characteristics that typify the product. On the other hand, the formulations of many milk-based food ingredients are regulated to maximise pecific functional properties, or concentrate the functional value of certain milk components to benefit particular applications. The functional properties of the major components of milk are given in Table 2.2 2.4 Sensory properties The sensory properties of milk and milk products are a consequence of composition, which may be manifested in ways that relate to notions of quality The components of milk products, a consequence of the chemistry of milk, give rise to the physical properties of products and both chemical and physical properties influence consumer sensory perceptions. The chemical and physical properties of milk products are influenced by raw milk quality, manufacturing processes, storage conditions and associated process controls. Manufacturers aim to assure the quality of products, and, hence, maxi acceptability. However, the actions of microbes and chemical reactions such as oxidation may(and in time usually do) adversely affect the chemical and physical properties of products, leading to the loss of quality and a reduction in consumer acceptability. Consumers judge the sensory properties of milkmanufacturers using milk-based ingredients recognise the functional properties of milk’s components and dairy products and they are selected and modified accordingly for specific applications (Kirkpatrick and Fenwick 1987). The properties of dairy products which are foods in their own right, e.g. cream, butter, cheese, yogurt, are significantly a consequence of the functional properties of the milk solids of which they are comprised. The composition and proportion of milk solids varies according to the product concerned and gives rise to the characteristics that typify the product. On the other hand, the formulations of many milk-based food ingredients are regulated to maximise specific functional properties, or concentrate the functional value of certain milk components to benefit particular applications. The functional properties of the major components of milk are given in Table 2.2. 2.4 Sensory properties The sensory properties of milk and milk products are a consequence of composition, which may be manifested in ways that relate to notions of quality. The components of milk products, a consequence of the chemistry of milk, give rise to the physical properties of products and both chemical and physical properties influence consumer sensory perceptions. The chemical and physical properties of milk products are influenced by raw milk quality, manufacturing processes, storage conditions and associated process controls. Manufacturers aim to assure the quality of products, and, hence, maximise consumer acceptability. However, the actions of microbes and chemical reactions such as oxidation may (and in time usually do) adversely affect the chemical and physical properties of products, leading to the loss of quality and a reduction in consumer acceptability. Consumers judge the sensory properties of milk Table 2.2 Functional properties of the major milk components Casein Whey proteins Milkfat Lactose Fat emulsification Foaming Air incorporation Browning Foaming Gelation Anti-staling Free-flow agent Precipitation by Ca2+ Heat denaturation Creaming Humectant Precipitation by Solubility at any pH Flavour carrier Low sweetening power chymosin (27–39% of sucose) Soluble at pH 6 Gloss Suppresses sucrose crystallisation Water binding Layering Shortening Unique flavour Source: Adapted from Early, R. 1998b. Milk concentrates and milk powders. In R. Early. (ed.). 1998b. Second edition. The Technology of dairy products. Blackie Academic and Professional, London. Raw material selection: dairy ingredients 39