New Spread Type Dairy Product S

Home , Creamery, Dairy product

South Dakota State University Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange South Dakota State University Agricultural Bulletins Experiment Station

4-1-1968 New Spread Type Dairy Product S. W. Seas

K. R. Spurgeon

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Recommended Citation Seas, S. W. and Spurgeon, K. R., "New Spread Type Dairy Product" (1968). Bulletins. Paper 543. http://openprairie.sdstate.edu/agexperimentsta_bulletins/543

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Development * Manufacture * Uses

Dairy Science Department Agricultural Experiment Station South Dakota State University New Spread-Type Dairy Product

CONTENTS

Summary ______2 Acknowledgments ______4 His tori ca I ------6 In trodu ction _ ------5 Expe rime n ta I ------7 Equipment Used ______8 Consumer Surveys ______14 Pack aging ------l 5 Keeping Quality ______15 Uses and Recipes ______16 Flow Chart ______17 Formula and Making ______18 Recipes ______------· ___ 20 Literature Cited ______23

Examples of recipes develop ed and tested at South Dakota State University and which can be used with this product ap pear in the back of this publi cation.

2 SUMMARY

A spread-type dairy product with (4) The 14% to 16% content of nat about half the milk fat content of tradi ural milk solids-not-fat is higher tional spreads and with a substantial than other workers have reported. nonfat milk solids content has been de (The tendency has been to use so veloped by the Dairy Science Depart dium caseinate or calcium-reduc ment of the Agricultural Experiment ed skim milk powder.) Station at South Dakota State Univer sity. The product meets a need as indi (5) It can be stored 90 days or longer cated from consumer-preference studies at ordinary refrigeration temper for a food item with spreadable consis atures without marked deteriora' tency over a wide range of temperatures tion. (There is a slight staling, and, moreover, is in keeping with but this is not generally notice the trends to convenience foods and the able unless the stored product is lower consumption of visible fat and compared to freshly made prod calories. It is hoped that such a prod duct.) uct will add both to better nutrition ( 6) It can be used in many ways other and provide a new outlet for milk in than as a spread, as shown by nu gredients. Inquiries from about two doz merous recipes developed by the en states and six overseas countries as Nutrition and Food Science De well as generally good acceptable of the partment at SDSU. product by nearly 100 families have Desirable Characteristics proven the concept to be sound. The product has several desirable at Is Unique tributes including: The product as developed and pro • Ready spreadability over a wide cessed at South Dakota State University range of temperatures, including or appears to be unique in these respects: dinary household refrigerator tem (1) It contains an optimum blend of peratures. a special synthetic butter flavor • Easy blending with other foodstuffs formulation and a high acid start and cookery ingredients, thus mak er distillate for flavor. (The syn ing for many uses. thetic flavor is from Dairyland • A pleasing flavor largely characteris Food Laboratories and is a modi tic of high quality butter, although fied version of the formula devel with some undertaste of nonfat milk oped by Oregon State Univer solids. This flavor is complementary sity.) to many foodstuffs-again lending (2) No cultured dairy products are the product many uses in cooking used in it. and serving. (3) It contains a combination of gel • About half the fat and three-fifths atin and sodium carboxymethyl the calorie content of the higher fat cellulose as a stabilizer. This com spreads. bination--indeed, the use of car • It does not melt like butter or margar boxymethylcellulose in low fat ine. For this reason, it is not suitable spreads-has not been reported in for direct heating in cooking utensils the literature reviewed. or to flavor popcorn.

3 ACKNOWLEDGMENTS

The authors wish to express appreciation for help in various phases of their work by the late Dr. D. F. Breazeale, former Head of the Dairy Science Department; Dr. J. 0. Young, present Head of Dairy Science; Dr. R. J. Baker, Professor of Dairy Science; Dr. W. F. Stoll, for merly Assistant Professor of Dairy Science; and B. D. Alfke and Susan Cooper, formerly Assistants in Dairy Science; as well as Dr. G. G. Quackenbush and D. H. Jacobsen of American Dairy Association; Phil ip Dwoskin and Herbert Moede of Economic Research Service, U.S.D.A.; Dr. Robert Beck, Economics Department, S.D.S.U.; Dr. W. L. Tucker, Agricultural Experiment Station Statistician, S.D.S.U.; Dr. K. C. Schneider, Associate Professor, and Rena Wills, Associate Professor, Nutrition and Food Science Department, College of Home Economics, S.D.S.U.; and other personnel in the respective departments.

Research for the product was supported in part by grants from American Dairy Association.

4 New Spread-Type Dairy Product

SHIRLEY W. SEAS and KENNETH R. SPURGEON*

INTRODUCTION

The increasing competition of fat tha n the commonly used other foods and beverages, many of spreads, butter and margarine. which are newly developed, puts a The Dairy Science Department at growing pressure on the dairy in South Dakota State University, with dustry to make traditional dairy assistance from the Economics and products more appealing and to de Home Economics Departments of velop palatable new products to the Agricultural Experiment Sta please consumers - thus helping tion, the American Dairy Associa sales of milk and milk constituents. tion, and the Economic Research A calorie- and cholestrol-conscious Service of U. S. Department of Ag populace has shown a marked ten riculture, has developed a low fat dency to reduce intake of visible spread which has several desirable fats, especially those of animal ori attributes. These include: gin. This provides a place in the diet for a dairy product with most ( 1) Ready spreadability over a of the uses of butter but with a low wide range of temperatures, er fat content than margarine, may including ordinary household onnaise, and butter. It also affordsa refrigerator temperatures. new outlet that would increase ap ( 2) Easy blending with other preciably the sales of milk constitu foodstuffs and cookery ingre ents. The consumer, for conveni dients, thus making for many ence, undoubtedly would also wel uses. come a product that could be spread with equal ease immediately after ( 3) A pleasing flavor largely removal from refrigeration or at rel characteristic of high quality atively high temperatures. butter, although with some Weckel ( 9) defined a low fat dairy spread as a product which * Assistant Professor and Associate Professor, respectively, Dairy Science Department, Agri contains only dairy ingredients and, cultural Experiment Station, South Dakota as the name implies, contains less State University.

5 undertaste of nonfat milk sol should be developed and promoted ids. This flavor is complemen in order to enlarge the sales poten tary to many foodstuffs tial of the product. again lending the product The approaches, procedures, and many uses in cooking and composition of the end products of serving. previous workers have varied con ( 4) About half the fat and three siderably. For instance, Leopold fifths the calorie content of ( 3) in 1930 patented a procedure the higher fat spreads. for concentrating buttermilk and sugar to make a spread containing HISTORICAL about 5.5% total milk solids. A year Actually, a number of workers later Parsons ( 4) prepared a prod have developed such "low fat" uct by adding emulsifyir1g salts to dairy products, placing primary em concentrated milk or skimmilk and phasis on their usage as spreads. heating until the product had a However, various problems, includ brown color and a "roast beef" ing limited storage quality in sever odor. The product was described as al instances, prevented the products being suitable for use as a spread, from achieving the hoped-for ac sandwich filling, or salad dressing ceptance and/ or remaining long on when mixed with cheese, fats, or the market. Hence, while consider condiments. able groundwork had been estab According to Whittier and Webb lished, there appeared to be need ( 11), a blend of concentrated for further developmental work. whole milk, cream, salt, vegetable Too, it was felt that such a product gum, acetic acid, and artificialflavor would, in fact, have uses in addition and color was produced and sold to that as a spread and that these during World War II as a bread spread. It was slightly acid to the taste and had a mild milk flavor. The product comes from homoge Weckel ( 7) developed a product nizer in a soft plastic state. known as Dyne Spread in 1943. ( The word Dyne is the collective trademark of the Wisconsin Alumni Re search Foundation.) Dyne spread contained 26% to 28% milk fat and 19% to 20% by weight of cultured buttermilk. It also contained salt, acetic acid, starter distillate, and vitamin concentrates. Subsequently Weckel ( 8,9) mod ified the product so that with slight formula changes it could be made to contain 40%, 45%, or 50% milk fat. Milk fat and nonfat milk solids could be derived from several dairy products sources. Cultured butte;-

6 milk, starter distillate, and lactic to have a gummy consistency and a acid were used for flavor. Weckel flavor ch,1racteristic of a we2.k so stated that the lactic acid also aided dimn hydroxide solution. While coalescence of the fat globules and Roberts did not indicate factors in promoted the development of a gel volved, he stated that homogeniza structure upon cooling. Weckel tion was not required in order to ( 10) described the product as hav produce a stable emulsion. ing satin-smooth texture, excellent Bullock ( 2) in 1966 reported a plastic spread qualities, quite bland low-fat spread made from butter or flavor, and the perishability charac teristics of Cottage cheese. butteroil, milk, calcium-reduced skimmilk powder, and regular non Tobias and Tracy ( 6) in 1958 fat dry milk. Spreads with both 35% reported on products made by mod and 40% fat levels were found to be ifications of Weckel's procedure. satisfactory. These had total solids They found a 40% milk fat content to contents of 52.5% and 55.9%, respec be most feasible. A somewhat hetter tively. The use of artificial butter body in the product resulted when flavors was not found to be advis high testing cream, rather than but able. When butteroil was used as ter, was used as a fat source. Cul the fat source, the spread tended to tured buttermilk afforded a desir be granular. Bullock emphasized able aroma; but the judges in this the statement that low-fat spreads study preferred a low acid product, cannot be made to fully duplicate so Tobias and Tracy used only 1%, the properties of butter and mar starter culture. Gelatin as a stabiliz garine, so that the spreads must be er gave some advantage, but there accepted and sold on their own was some tendency to a crumbly merits as new products. body when it was used. They found that starter distillate could be used EXPERIMENT AL in lieu of starter culture; moreover, The SDSU Dairy Science Depart they found the use of an antioxidant ment started exploratory research ( nordihydroguaiaretic acid) to be on spread-type products during the desirable, as was the use of 0.1% so 1950's. Several runs were made and dium benzoate as a preservative. the products examined before a re Families who participated in an ac search project finally was set up in ceptance study generally rated the 1962. The early batches were made product highly; however, many ob in a small ( IO-pound capacity) jected to the use of the product in churn by adding different ingredi cooking because of its failure to ents to butter granules in order to melt. reduce the total milk fat content to Roberts ( 5) obtained a patent in approximately 40%. Some of the lots 1959 for the manufacture of a dairy were made by adding nonfat dry spread. The suggested composition milk and cultured buttermilk to but included about 25% fat and 15% milk ter. The body texture was smooth, solids-not-fat. The latter contained in most cases, when the product 50% sodium caseinate and 30% lac was fresh but was very leaky and ° tose. The product was reported ( 2) granular after 24 hours at 38 F.

7 Manv different batches were made 14 minutes of this time. Salt was using the above ingredients at dif added during heating; starter cul ferent levels. Condensed skimmilk ture was added at the end of heal and instantized nonfat milk powder ing; and the product promptly was were also used in a few different homogenized at 2,100 p.s.i. pressure batches. In these batches the mix in a Creamery Package single stage tures worked together very rapidly, ( with multiflo cone) homogenizer. but the finished product was very The product appeared curdy by soft and contained lumps of pow visual inspection, with a bit of but der. A smoother body in the fresh ter oil on the surface. However, af product was achieved by blending ter a couple minutes of stirring it the condensed skimmilk and in seemed quite homogeneous. The stantized nonfat milk powder to product was packaged in plastic gether and then adding to the but one-pound Cottage cheese cartons ter granules. This finished product and placed in a walk-in refrigerator. ° had the best body and texture after After 3 hours it was at 48 F. and 24 hours of refrigeration, but if was still quite workable. The initial still leaky. taste was not unpleasant, although it was strongly cooked, and to at Since working ingredients into least one judge it was high in salt. butter did not seem to be a feasible The body seemed somewhat pasty. ap1:1roach, the SDSU workers de Modifications of this basic for cided to try methods involving mula and procedure were investi melted fat. Feeling that, if possible, gated dming the next 3 months in the processing should be done on making several batches. Different traditional dairy equipment and stabilizers and/ or emulsifiers were that perhaps the presence of some used, with variable success. Some of �ta bilizer might help to preclude the emulsifiers came in a fat base wheying off during storage, in Ju]�,. which, it was found, was oxidized .1.963 the workers prepared a batch readily and so transmitted an unde using unsalted butter, nonfat dry sirable flavor to the product. Vari milk, a commercial ice cream stabil ous dairy ingredients were used as izer, starter culture, salt, and water. the sources of milk fat and nonfat The butter was taken from frozen solids. More comment will be made storage, tempered, and cut into 8 to on ingredients later. 12 chunks per pound. Nonfat dry milk and the stabilizer were mixed Equipment Used dry, then the water added, and mix Moving to other equipment, in ing continued for some minutes. October, 1963, a Lanco Likwifier ° Some lumps persisted. This mixture was tried for emulsifying at 100 F. ° was added to the butter in a stain and 140 F. constituent tempera less steel IO-gallon can which was ture, respectively. At the lower tem immersed in water in a culture cab perature the product was so plastic inet. The water was heated by that it would not pass through the ° stages to 170 F. Total heating time opening from the Likwifier; at the was about ,'35 minutes on the prod higher tempertaure the emulsion ° uct, which was at 150 F. for about broke with resultant oiling off.

8 In the manner of W eckel' s proce most of the lots were pasteurized at ° dure ( 9), all lots subsequent to Oc 145 F. for 15, 20, or 30 minutes. tober, 1963, have been homogeniz Most of the processing through e d following pasteurization o f the early months was in relatively blended constitutents. small batches of 20 or 30 pounds, A Creamery Package homogen with some being as much as twice izer has been used for all homogen this' amount. When the first 150- ized lots. A better bodied product pound batch was made there was no with less tendency for the emulsion mechanical difficulty; but it was to break has resulted from the use felt that factors such as the longer of a two-stage valve rather than the holding time between starter cul original single-stage multiflo cone ture additon and homogenization valve. With the latter, it usually was resulted in a considerable culture necessary to pass the product flavor loss, thus permitting the milk through twice. With the two stage solids flavorto assume a more domi valve, best body in the product has nant role. Subsequent batches of the resulted with the use of 1,000 p.s.i. same or larger size have been made pressure on the second stage and using DCF-85B ( a synthetic flavor 1,500 p.s.i. total pressure. Constant supplied through courtesy of Dairy pressure with uniform setting was land Food Laboratories, Waukesha, essential for uniform body and tex Wis.) and commercial starter dis ture. tillate. These batches came through More than 200 lots were made bv with a pleasing degree of desirable combining the ingredients in 10 gal flavor. Some did show a slightly lon stainless steel culture cans and greater degree of age softening sub pasteurizing by immersion of the sequent to the firstmonth of storage cans in hot water in a culture cabi than did the whey-free batches of net. The product was poured from smaller size. the cans into a funnel to feed to the From the inception of this project homogenizer. Since October 1965 one aim was ultimate manufacture most lots have been blended and of the product on large-scale con pasteurized in a 20-gallon process tinuous processing equipment-as a ing vat. The latter provided better matter of both economics and for temperature control with changes best product quality. An experimen made more rapidly. The product tal batch of this spread was run has been pumped to the homogeniz through the high - temperature er with a }� hp. centifugal pump. short-time plate pasteurizer in Au Pasteurization at temperatures gust, 1966. The 200-pound batch ° above 160 F. in the cans invariably was mixed in a 100-gallon process resulted in oiling off of the milk fat ing vat. The temperature was run ° and a failure to get a homogeneous up to about 120 F. for mixing of in plastic product. ( Instead, the prod gredients. The product was then uct remained liquid when warm; pushed through the plate pasteuriz and layered into liquid serum and er sections and holding tube to the crystalline fat when cooled.) So for homogenizer by a timing pump. The about 3 years during the research temperature of pasteurization was

9 ° 188 F. for 36 seconds. The product can Dry Milk Institute ( 1) should went through the HTST very well be used. Also, with experience the and looked excellent after homogen pasteurization could be done on ization. Flavor-wise it was quite ac high-temperature-short-time equip ceptable, although eviciently some ment quite successfully. Eventually flavor loss occurred during holding an entirely continuous process in the vat. should be developed. The flow ( figure 1, page 17) was ingreaien�s from the balance tank to the timing Different combinations of various pump, to regenera· ion section, to kinds and amounts of ingredients healing section, to holding tube, to were tried in the search for best for flow diversion valve, to regenera muiation. Experimental lots of the tion section, to coo ing section product made with milk fat contents ( with no cooling water ), to homog below 40% were weak in body and of enizer, and packaging. inferior spreading quality. On the Seeking a mo e nearly sterile other hand, economic considera ,. produc and aware that regulatory tions as well as the general goal of officials might desire a more rigor developing a product of much low ous pasteurization treatment than er fat content than butter dictated previous, y used with the product, against going higer than 40% fat. At the feasibility of various treatments least 12% to 15% nonfat milk solids was checked further. Some earlier levels were found to be necessary difficulties we e eliminated and a for good product body. In early lots ° treatment of 165 F. for 30 minutes the body tended to crumbliness if was found to oe suitable, giving no the nonfat solids exceeded 15%; but deleterious effect to the product but in subsequent series up to 18% non yielding a product of low viable fat solids were found to be possible. bacteria count. Temperatures as Because of excess sweetness, the ° high as 178 F. for 30 minutes were higher levels were discontinued, found to be possible, although the however. ° product needed to be cooled to 160 Butter was used in most of the F. for homogenization in order to I early trials and is a concentrated promote proper struc ure and body. source of fat which would be avail I Three trials with u1tra-high temper able to most dairies. However, if ° ature pasteurization at 280 F. for 4 butter contained salt and/or color, seconds yielded an essentially ster these of course went into the spread ile product; however, it failed to de and made control of the levels of velop plasticity upon cooling, so these two ingredients more difficult. more work must be done. Moreover, in the SDSU trials, butter Experience indicated that the was found to be more likely to oil off mixing vat should have scrapers on during pasteurization. the sides, with very good agitation. High fat crearn ( 65%-78% ) prepar The strong agitation is necessary to ed by reseparation of fresh sweet get all ingredients into solution. Al cream, pasteurized 30 minutes at ° ternately, a reconstituting arrange 160 F., was used in approximately ment such as published by Ameri- 300 lots of product. This cream mix- I

10 ed well with other ingredients, had not reduce, the sweetness. How less tendency to oil off, could be ever, criticisms were not reduced ap held frozen for extended periods, preciably by this approach. Finally and could be prepared more readily the whey solids were omitted and than butter. It was necessary to add a like amount of additional nonfat whole milk, or water plus nonfat dry milk added. Apparently this re drv milk to batches made with this solved satisfactorily the problems high fat cream. Fresh sweet cream resulting from high lactose content. containing 45% fat provided the Substitution of milk protein concen proper fat level and obviated the trates as sodium caseinate, calcium need for milk and second cream caseinate, or coprecipitated milk separation. proteins for the whey solids did not Condensed skimmilk, condensed give the hoped-for decrease in whole milk, and nonfat dry milk sweetness, but did give a less desir able body and texture. were used as sources of serum sol In some lots, to overcome the crit ids. Nonfat dry milk was used in icism of excessive sweetness, the most lots, since it c.ould be stored and hence was more readily at hand acidity was increased by adding edible lactic acid. However, in 14 as well as providing continuity be lots with pH below 5.6, the product tween series. Both low heat and was too soft and sticky. Again, there high heat products were used; no was little reduction in the degree of marked differences on spread-type sweetness apparent-notwithstand product were noted. ing the additional tartness. For many months dried Cheddar Stabilizers and emulsifiersof vari cheese u;he1.1 solids were used as a ous types were tried. M onoglycer constituent of the spread. The rea ides and their carriers appeared to sons were two fold: it was thought be prone to oxidation and to cata- that the laqtose in whey, being solu ble, would contribute to fluidity and Tubs being filledwith the product. thus permit a higher total solids; and, since development of the prod uct was begun for the purpose of finding new outlets for dairy prod ucts, it was thought desirable to in clude whey which is a by-product of the South Dakota cheese indus try. However, a rather persistent c1·iticism of excessive sweetness was expressed hy several who tasted the product. Moreover, the lactose crys tallized in several lots, causing a graininess of texture and/or unde sirable surface appearance. Substi tution with Cottage cheese whey solids lent some additional tartness which in part counteracted, but did

11 lyze this change in the entire prod and thawing; but this problem has uct. Too, they did not do an ade not been especially evident for sev quate stabilizing job. Locust bean eral months. gum, carrageenin, and blends of so Cultures, the primary source of dium citrate and citric acid seemed flavor, were made with commercial to enhance destabilization in the ly pasteurized whole milk which al amounts used. Some proprietary so had been steamed for 45 minutes. stabilizer and emulsifier blends did Two cultures were used: H-5, a a fairly good job, but it was thought mixed-strain cheese and butter cul unwise to tie to a proprietary prep ture containing S. lactis and Leu aration. Some of the new food conostoc organisms; and KF, a sin starches gave a weaker, somewhat gle strain Leuconostoc species leaky, body. A blend of gelatin and which required acidification of the sodium carboxymethylcellulose was culture ( with citric acid ) after found to lend desirable properties growth in order that flavor constitu and has been used for nearly 2 ents be formed. The latter culture years. Without stabilizer the prod seemed not to give enough product uct had poor body and tended to flavor advantage to merit the extra whey off. Indeed, many of the ear work. lier lots with stabilizer also showed Chilled tubs packed in containers for this defect, especially after freezing shipment.

12 In most lots the culture was add Apricot filled cookies and peanutbut ed following pasteurization and pre ter cookies, made from the product, ceding the homogenization step in fresh from the test oven. an effort to minimize volatilization of flavor and aroma ingredients, consistent with a fairly complete and in some instances perceptibly kill of culture microorganisms. In enhanced the flavor. Some of the some half dozen lots the culture was tasting panel thought this good; stirred into the other ingredients af others thought it too intense. All ter homogenization and cooling; agreed that diacetyl, per se, lent an but the mixture was not homogene unnatural harsh flavor. ous or srpooth and counts of viable The early work on the spread bacteria were quite high. Similarly, type dairy product was initiated in high counts were found when the part and based in large meas ° product was cooled to 100-110 F. ure on the experience and knowl prior to culture addition and ho edge which personnel of the Dairy mogenization. Science Department had gained in Starter distillate was added to research on the use of cultured milk several lots ( in addition to culture ) or skimmilk to increase the flavor

13 and other desirable attributes of tained from Dairyland Food Labo butter. Accordingly, for about 3 ratories, and called DCF-85B, has years such cultured product was the given results very much the same as primary, often the sole, source of were obtained with the formula added flavor for the spread-type from Oregon State University. Fur dairy product. Cultures contributed ther trials are being made to deter a fineness of flavor that synthetic mine a modification of DCF-85B flavors historically have not. How that will give the desired flavor e v e r, many factors render un without added starter distillate. certain the amount of acid and/ or The use of annatto cheese color flavor compounds that will be pro resulted in an unnatural orange duced in cultures from one time to pink which was not desirable. Beta another. Fluctuations in these con carotene alone gave too-orange col stituents will, of course, affect both or; annatto butter color, too light the flavor and body of the spread yeJlow. A blend of butter color and type product. beta-carotene gave what the panel thought to be the most desirable Re luctant to give up use of cul color. ( Ro che 10% Beta-carotene ture, yet aware of problems in using beadlets were furnished through them, the researchers started pre courtesy of Fine Chemicals Division liminary trials in January, 1966 us Hoffman-LaRoche, Inc., Nutley, N. ing a synthetic butter culture fiavor J. ) Beta-carotene offered the fur which had been developed at Ore ther advantage of contributing vita gon State University. This flavor min A potency. was supplied through courtesy of Dr. Ro bert C. Lindsay, Department Butter salt was tried at levels of Food Science and Technology, ranging from 0.5% to 2.0% of finished Oregon State University, Corvallis, product. For a time it appeared that Ore. In these trials there were some about 0.75% of finished product was difficulties with body, which were most satisfactory, but a consumer attributed to some unknown fac preference trial ( 12) involving 50 tor involved in the substitution of Brookings, S. D. families indicated fresh whole milk plus the Ore that 1.25% was most preferred. gon fomrnla for the cultures. It was felt, too, that the flavor left some CONSUMER PREFERENCE thing to be desired. The Oregon SURVEYS formula has been used in most Valuable guidance was obtained lots of spread made since April of through a 10-week consumer prefer 1966 and, contrary to the early re ence test with 50 Brookings families sults, both flavor and body have ( 12) and through a 150-family been quite good. It was found that household placement in Chicago. the addition of some commercial As an outgrowth of these consumer starter distillate as well as the Ore tests, modifications were made gon formula has seemed to lend a which tended to make the product bouquet of flavor not achieved with less likely to be confused with either product alone. A commercial cheese spreads. Many of the fami version of the Oregon formula, ob- lies objected to the fact that the

14 product was not suitable for frying. which the spread was used in cook Samples of the product were sent ing and serving. to three dairy industry firms for evaluation during the summer of CURRENT FORMULA 1967. As a result of comments from AND PROCESS these firms, the formula was modi A typical formula and making fied by reducing the level of nonfat procedure that is being used cur milk solids ( and, hence, total sol rently for the control lots that are ids ) to make a somewhat softer deemed to be most satisfactory in product. Also, the level of flavor in light of the foregoing surveys is gredients was reduced, since indica given on pages 18 and 19. tions were that the flavor was too PACKAGING strong-so strong that it even domi It was determined from results of nated rather than complemented the 50-family survey that an 8-ounce the natural flavor of foods with package likely would be best for marketing the spread-type product. Basting barbecued chicken with product. Ro und, 8-ounce, white opaque plas tic tub containers generally have been used for the product, includ ing that distributed to the 50 fami lies. These packages have sufficient rigidity for good filling and han dling but are somewhat brittle. SDSU workers have found that a rectangular package offersmore ad vantages, and package manufactur ers generally agree. Packaging generally has been done by simply dipping the spread into containers. A few batches were packaged using a hand-cranked ice cream filler. This worked well for small packages and indicated that the use of automated packaging equipment would be feasible. It would probably be necessary to heat the hopper to keep the product flow able. KEEPING QUALITY The keeping quality of this prod uct has been quite good in recent months. Samples have been held for 7 months with no mold or marked off flavordefects. A slow staling oc curs in time. There appears to be little problem as far as microbiologi-

15 cal keeping quality is concerned if and soluble states. Whether this proper sanitary techniques are shift in pH causes or merely attends practiced. the softening phenomenon is not yet It has been observed, and docu known. mented by tests made with a pene USES AND RECIPES trometer, that there is a tendency Re searchers in nutrition and food for the product to become softer science of the SDSU College of during extended storage. Happily, Home Economics investigated vari eliminating whey solids from the ous possible uses of the spread-type formula appears to have reduced product. Approximately 90 recipes this softening considerably in most were developed using the dairy lots. The causative factors as well as spread on sandwiches; for sandwich reasons for differencesof this soften fillings; in baked goods; in confec ing tendency among lots have not tions; in waffles; and as sauces on been determined. hot vegetables. Some of these reci It has also been observed that the pes appear in the back of this publi pH of the product tends to shift up cation. The properties of the spread ward during storage. A theory is in these and other culinary uses are that this may be a result of shifting being examined. A separate manu of mineral salts between colloidal script on this work is in preparation.

Baking powder biscuits and eggs a la goldenrod made from product.

16 Flow Diagram for HTST Pasteurization Figure 1 for Spread Type Dairy Product

- +-- +-- +-<----- +- 4--- +-- +--+- ----0- -�t 4 � / / 5 f 6 / i / i i -H -/ --: --+ t 'l -D- �o ---+ --:-- 9 - --- , / f / 8 i 7 / / o- ---+- 1 3 1-Balance Tank 5-Flow Diversion Valve 2-Regeneration Section 6-Regeneration Section 3-Heating Section 7-Cooling [without coolant] 4-Holding Tube 9-Packaging 8-Homogenizer RECOMMENDED FORMULA AND MAKING PROCEDURE

The recommended formula and making procedure is as fol- lows (this makes l 00 pounds): Cream 45% fat* ______90.0 pounds Nonfat dry milk ______8 pounds, 2 ounces Salt ______1 pound, 4 ounces Sodium carboxymethylcellulose ______43 grams Gelatin ______43 grams Sodium benzoate ______28 grams Sodium propionate ______14 grams 10% Beta carotene bead lets _ ___ 1170 milligrams Butter coloring ______67 milliliters Dairyland Food Laboratories DCF-85B Synthetic Flavoring ______18 milliliters Chumlea's CH-1 1 Starter Distillate ______70 milliliters

*High testing cream (e.g. plastic cream) may be used and an appropriate amount of fl uid milk added. All the above ingredients except synthetic flavoring and starter distil late are blended together in a processing vat with enough mild heat applied to liq uefy the milk fat in the milk and cream. Next, the product is heated to 165 ° F. and held for 30 min utes. At the end of the holding period the synthetic flavor and starter distil late are added and the product pumped with a cen trifugal pump to the homogenizer.

18 Alternately, the synthetic flavor and starter distil late can be added after the other ingredients are blended and the product ° pumped to a plate heat exchanger to be pasteurized at l 88 F. for 36 seconds. The flow would be from the balance tank to the tim ing pump, to regeneration section, to heating se.ction, to holding tube, to fl ow diversion valve, to regeneration section, to cooling section with no cooling water, to the homogenizer.

The entire mixture is homogenized in a two-stage homogen izer, using 1,000 p.s.i. pressure on the second stage and 1,500 p.s.i. tota l gauge pressure.

Packaging is done immediately after homogenization, while the product is hot and possessed of a low deg ree of plastic ity. (This hot packing aids in promoting good keeping quality, also.) ° The packaged product is stored in a refrigerated room at 38 ° to 40 F. Desira bly, the packages should be rather dispersed to fa cilitate cooling. Several hours are required for fat crysta llization and the achievement of the finalbody character of the product.

The fi nal product will conta in approximately 40% milk fat, 44% moisture, 16% nonfat milk sol ids, 1.25% salt, 0. 1 % preserv atives, and 0.2% stabilizers.

Permission is granted for use type dairy product was devel of the statement that the "origi oped and tested by South Da nal formula for this spread- kota State University."

19 RECIPES

SANDWICH SPREADS These sandwich fillings can be used in sandwiches or on canapes with attrac tive garnishes. Combine the ingredients and spread on bread or crackers. No but ter or margarine is necessary.

Cheese Spread Olive Spread Y4 cup grated sharp cheese Y4 cup dairy spread Y4 cup dairy spread Y4 cup finely choppedoliv es Yz tsp. prepared mustard Combine ingredients and heat at low Chip Dips temperature until well blended. Used 2 oz. cream cheese hot this also serves as quick and easy Yz cup dairy spread Welsh Rarebit or as a hot sauce for vege Y4 tsp. curry powder tables. 2 slices bacon, cooked and chopped Pinch of salt and pepper Peanut Butter Spread Combine ingredients. Chill thorough Y4 cup dairy spread ly. Serve with crackers and chips. Y4 cup peanut butter Barbecue Dip 2 oz. cream cheese 13 cup dairy spread 2 Tbsp. barbecue sauce Garlic Spread 1 Tbsp. chopped onion Yz cup dairy spread 4 drops Worcestershire Sauce Y4 tsp. garlic salt or a dash of 6 drops Tabasco Sauce garlic powder Yz tsp. sugar This can also be used in making gar Combine ingredients. Serve with lic bread. crackers and chips.

SAUCES

Honey-Orange Sauce mixture until smooth. Add orange ex % cup honey tract and serve. Serve on ice cream, waf Y4 tsp. cinnamon Bes, or cakes. Dash salt Yz cup dairy spread Baked Potato Topping Yz cup whipping cream Yz tsp. orange extract Y4 cup sour cream In small sauce pan carefully warm Yz cup dairy spread honey, cinnamon, and salt. Blend in 2 Tbsp. chopped chives dairy spread and let mixture cool Combine ingredients and serve with slightly. Whip the cream and stir into baked potatoes.

20 BAKED GOODS

Ba nana Bread Ginger Chewies % cup dairy spread (4 dozen cookies) 1 cup sugar 2 eggs % cup dairy spread 1 cup mashed bananas 1 cup sugar 1 tsp. lemon juice � cup light molasses 2 cups sifted flour 1 beaten egg 3 tsp. baking powder 2 cups flour Yz tsp. salt � tsp. salt 1 cup chopped nuts 2 tsp. soda Cream dairy spread and sugar togeth 1 tsp. cinnamon er. Beat the eggs until light and add to 1 tsp. cloves the creamed mixture. Mash bananas and 1 tsp. ginger add lemon juice. Blend flour, baking Cream dairy spread and sugar; add powder and salt. Mix quickly into ba molasses and egg. Beat well. Add sifted nana mixture. Add nuts. Bake in greas ° dry ingredients; mix well. Batter may ed loaf pan at 350 for 1 hour and 20 be slightly thin so chill until firm minutes. Makes 1 loaf. enough to roll into balls. Roll in small Orange Oatmeal Cookies and Icing balls, dip in sugar, place 2 inches apart on greased baking sheet. Bake in mod (4 dozen cookies) ° erate oven (350 ) for 12 minutes. 1 cup sifted flour 1 tsp. baking powder Yz tsp. salt Brownies % cup dairy spread 1 cup brown sugar Yz cup dairy spread 2 eggs 1 cup sugar 1 tsp. vanilla 2 eggs, beaten 13 cup milk 2 envelopes pre-melted unsweet- 3 cups uncooked oatmeal ened chocolate 2 Tbsp. grated orange rind % cup flour Yz tsp. baking powder Sift together flour, baking powder, Yz tsp. salt and salt. Add dairy spread, egg, sugar, 1 tsp. vanilla vanilla and about half of the milk. Beat 1 cup chopped nuts until smooth. Fold in remaining milk, rolled oats, and orange rind. Drop from Cream together dairy spread and su a teaspoon onto a greased baking sheet. gar. Add beaten egg and pre-melted ° Bake at 350 for 12 to 15 minutes. Re chocolate. Blend well. Add sifted dry in ° move from cooky sheet and frost with gredients, vanilla and nuts. Bake at 350 orange icing made from recipe below for 35 minutes in a greased and floured under "Icings." 8-inch pan.

(Recipes for Icings, next page)

21 ICINGS Creamy Cherry Icing 13 cup dairy spread 3 cups confectioners' sugar � cup maraschino cherry juice Blend dairy spread and sugar. Stir in cherry juice. Makes frosting for two 9-inch layers or a 13x9-inch oblong pan. For strawberry icing, use � cup crushed fresh or frozen strawberries in place of the maraschino cherry juice.

Thin Chocolate Icing square semi-sweet chocolate 1 tsp. dairy spread 2 tsp. cream 1 tsp. water Melt chocolate and blend in dairy spread over low heat. Add cream and water. Stir until smooth and creamy. Dribble around edge of cake and let it run down the edges.

Orange Icing 1 cup confectioners' sugar 1 Tbsp. orange juice 1 tsp. orange rind 2 Tbsp. dairy spread Combine half of the sugar with juice, rind and dairy spread. Add remaining sugar and blend to desired consistency. Spread while baked items are still warm.

Additional recipes developed by the SDSU College of Home Economics are contained in "Recipes Using a New Spread-Type Dairy Product," AES Info Series No. l, Agricultural Experiment Station, South Dakota State University, Brookings, S. Dak., 57006.

22 LITERATURE CITED

1. American Dry Milk Institute 1961. Nonfat Dry Milk in the Manufacture of Cultured Buttermilk, Cottage Cheese, and Dairy Products, Page 9. American Dry Milk Institute, Chicago, Illinois, 41 p. 2. Bullock, D. H. Jan. 1966. A Preliminary Study of a New Low-Fat Dairy Spread. Canadian Dairy and lee Cream Journal, 45:26. 3. Leopold, 0. June 24, 1930. U. S. Patent 1, 767,083. Cited in Whittier and Webb ( 11). 4. Parsons, C. H. Sept. 22, 1931. U.S. Patent 1,824,496. Cited in Whittier and Webb (ll). 5. Roberts, J. G. 1959. Food Product and Method for Making the Same. U. S. Patent 2,878,126. Cited in Bullock (2). 6. Tobias, J. and Tracy, P. H. 1958. Observatio.:i.s on Low-Fat Dairy Spreads. J. Dairy Science, 41 : 1117. 7. Weckel, K. G. December, 1943. New Dairy Spread Developed. Annual Report. Agricultural Experiment Station Bulletin 461, University of Wisconsin. 8. Weckel, K. G. January, 1947. Simplify Method of Making New Dairy Spread. Annual Report. Agricultural Experiment Station Bulletin 471, University of Wisconsin. 9. Weckel, K. G. Ju.:i.e, 1952. Dairy Spreads-Their Potential Market and Manu facturing Procedure. Milk Plant Monthly, 41 :24-28. 10. Weckel, K. G. July, 1965. Dairy Spreads. Manufactured Milk Products Journal, 56:5-6. 11. Whittier, Earle 0. and Webb, Byron H. 1950. Byproducts From Milk. Reinhold Publishing Corporation, New York 18, U. S. A. 317 p. 12. Wosje, Walter W. 1967. Consumer Evaluation of a New Low-Fat Spread-Type Dairy Product. Master of Science thesis. South Dakota State University.

Use of a trade name does not indicate endorsement of one product over another.