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Reference Manual for U.S. Milk Powders and Microfiltered Ingredients

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Reference Manual for U.S. Milk Powders and Microfiltered Ingredients ThinkUSAdairy.org INGREDIENTS U.S.REFERENCE FOR MANUAL MILK POWDERS AND MICROFILTERED Reference Manual for U.S. Milk Powders and Microfiltered Ingredients Managed by Dairy Management Inc.™ ©2018 U.S. Dairy Export Council | WW090E CONTENTS Introduction 6.4 Physical Characteristics ...................................................................59 Acknowledgements ...................................................................................... 7 6.5 Functional Characteristics ..............................................................62 U.S. Dairy Export Council (USDEC) ........................................................ 7 6.6 Microbiological Characteristics ...................................................64 Chapter 1 – The U.S. Dairy Industry and Export Initiatives Chapter 7 – Nutritional Properties of Milk Powders, 1.1 Overview of the U.S. Dairy Industry ............................................10 Milk Protein Concentrates and Milk Protein Isolates 1.2 Quality Assurance ..............................................................................12 7.1 An Overview of Dairy Protein Composition ............................ 68 1.3 Sustainability and Stewardship ..................................................... 14 7.2 Health Benefits of Milk Proteins ................................................... 71 7.3 The Impact of Milk Proteins on Nutrition, Chapter 2 – The U.S. Milk Powder Industry Physiology and Health .................................................................73 2.1 Overview ............................................................................................... 16 7.4 Special Populations: Infants and Children with Malnutrition ........................................................................77 2.2 General Benefits of Milk Powders, MPCs and MPI ................17 7.5 Non-Protein Components of Milk ................................................ 81 Chapter 3 – Production and Manufacturing Technologies Chapter 8 – Functional Properties and Performance of 3.1 Milk Receiving and Processing ...................................................... 19 Milk Powders 3.2 Concentration, Fractionation and Isolation.............................. 20 8.1 Functional Properties of Milk Powders .......................................97 3.3 Drying ..................................................................................................... 21 3.4 Instantizing ...........................................................................................22 Chapter 9 – Milk Powders in Bakery and Confectionery Applications 3.5 Packaging ..............................................................................................23 9.1 Benefits of Milk Powders in Bakery and Chapter 4 – Definitions, Composition and Uses Confectionery Applications ..........................................................103 4.1 Nonfat Dry Milk, Skimmed Milk Powder ...................................25 9.2 Bakery Formulations .......................................................................105 4.2 Dry Whole Milk, Whole Milk Powder .........................................31 9.3 Confectionery Formulations .........................................................107 4.3 Dry Buttermilk .....................................................................................33 Chapter 10 – Dairy and Recombined Milk 4.4 Milk Protein Concentrate and Milk Protein Isolate................ 34 Applications of Milk Powders 4.5 Micellar Casein Concentrate (Microfiltered Milk Protein) ..37 10.1 Ingredient Selection ..........................................................................112 10.2 Functionality of Milk Powders ......................................................112 Chapter 5 – Quality Control and Grading Standards 10.3 Types of Recombined Milk and Milk Products .......................114 5.1 General Quality Control and Plant Surveys .............................40 10.4 The Process of Recombining Fluid Milk ....................................114 5.2 FDA Standards of Identity ............................................................... 41 10.5 Recombined Milk Products ...........................................................116 5.3 USDA Grading ....................................................................................44 10.6 Recombined Product Formulations Using Milk Powders ....119 5.4 Product Traceability............................................................................51 5.5 Product Safety .....................................................................................52 Chapter 11 – Nutritional Food and Beverage 5.6 Agricultural Chemicals and Drug Residues Control ..............53 Applications for Milk Powders and Dairy Ingredients 5.7 Summary .............................................................................................. 54 11.1 Functional and Nutritional Benefits of Milk Powders and Dairy Protein Ingredients ......................................................125 Chapter 6 – Major Characteristics and Test 11.2 Nutritional Food and Beverage Formulations ........................126 Methods for Dry Milk Ingredients 6.1 General Characteristics and Methods of Analysis ............... 56 Glossary .................................................................................135 6.2 Organoleptic Characteristics ........................................................ 56 6.3 Chemical Characteristics ................................................................57 Reference Manual for U.S. Milk Powders and Microfiltered Ingredients | 3 LIST OF TABLES Chapter 4 Chapter 6 Table 1. Typical Composition of Nonfat Dry Milk and Table 1. Heat Treatment Classification of Nonfat Dry Milk Skimmed Milk Powder Table 2. Typical Nutritional Composition of Nonfat Dry Chapter 7 Milk (without added Vitamins A and D) Table 1. Proteins of Cow’s Milk Table 3. Typical Nutritional Composition of Nonfat Dry Table 2. Amino Acid Composition of Milk Powders, Select Milk (with added Vitamins A and D) MPCs and MPI Table 4. Major U.S. Uses of NFDM & SMP Table 3. Quality Score of Key Proteins Table 5. Heat Classification of Milk Powders Table 4. Essential Amino Acid and Leucine Content of Foods Table 6. Recommended Uses as a Function of Heat Treatment Table 5. Reported Physiological Effects of Milk Proteins Table 7. Benefits by Application and Heat Treatment Table 6. Fatty Acid Content in Dry Whole Milk and Table 8. Typical Composition of Dry Whole Milk, Skimmed Milk Powder Whole Milk Powder Table 7. Comparative Composition of Dry Milks, Select Table 9. Major U.S. Uses of Dry Whole Milk MPCs and MPI Table 10. Typical Composition of Dry Buttermilk Table 8. Concentration of Vitamins in Milk Powders Table 11. Typical Composition of Milk and Buttermilk Powders Table 9. Vitamins in Milk and Their Functions in the Body Table 12. Major U.S. Uses of Buttermilk Solids Chapter 8 Table 13. Typical Composition of MPC, MPI Table 1. Functional Properties of Major Milk Powder Components Table 14. Typical Composition of Commercially Available MPC and MPI Table 2. From Functionality to Applications Table 15. Typical Microbiological Analysis of MPC, MPI Chapter 9 Table 16. Major U.S. Uses of Milk Protein Concentrates Table 1. Additional Benefits of Milk Powders Table 17. Typical Levels of Incorporation for MPC and MPI Table 18. Typical Composition of MMP and MCC Chapter 10 Table 1. Ingredients of Recombined Milk and Products Chapter 5 Table 2. Requirements for Milk Powder Meant for Table 1. Basic Compositional Criteria for Spray Dried and Recombined Fluid Milk Roller Dried Nonfat Dry Milk Table 3. Milk Powder Requirements for Cheese and Yogurt Table 2. Specifications for U.S. Grades of Nonfat Dry Milk, Spray Process Chapter 11 Table 3. Specifications for U.S. Grades of Dry Whole Milk Table 1. Heat Classifications and Associated Functionality Table 4. Specifications for U.S. Grades of Dry Buttermilk of SMP and NDM in Foods and Beverages and Buttermilk Product Table 5. Typical Composition of Milk and Buttermilk Powders Table 6. Typical Composition of Commercially Available MPC and MPI Table 7. Typical Composition of MMP and MCC 4 LIST OF FIGURES Chapter 1 Chapter 7 Figure 1.1 Rising Global Presence Figure 7.1 PDCAAS of Key Protein Sources Chapter 3 Chapter 10 Figure 3.1 Basic Milk Powder Production Figure 10.1 Basic Recombination Process Figure 3.2 Instantizing-Rewet Process Figure 3.3 Instantizing-Straight-Through Process Chapter 5 Figure 5.1 Traceability of Dairy Ingredients from Farm to Food Manufacturers and Outlets Figure 5.2 Product Safety Figure 5.3 Summary Reference Manual for U.S. Milk Powders and Microfiltered Ingredients | 5 Introduction ACKNOWLEDGEMENTS This reference manual is designed to guide and The U.S. Dairy Export Council (USDEC) wishes to extend its educate international buyers and end users on appreciation to all the individuals, companies and associations purchasing and using U.S. milk powders and who contributed to the development, review and production of milk proteins. It is an information resource that this manual. includes: • A description of the U.S. milk powder, milk protein concentrate (MPC) and milk protein isolate U.S. DAIRY EXPORT COUNCIL (USDEC) (MPI) industry • Definitions of milk powder, MPCs and MPI products USDEC is a non-profit, independent membership organization • Descriptions of the processes used to produce milk powder and to enhance certain functional properties of that represents the global trade interests of U.S. dairy skimmed milk powder producers, proprietary
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