Coconut Milk and Cream Milk Substitute Preparations PHILIPPINE Coconut Milk Products Are Prepared Using a Significant 1

FPDD Guide No. 2 — Series of 2014 Coconut Milk and Cream Milk Substitute Preparations PHILIPPINE Coconut Milk products are prepared using a significant 1. Low Fat Coconut Filled Milk Reconstituted amount of comminuted coconut meat and expelled, COCONUT skimmed milk with stabilizer is blended and where most filterable fibers and residues are excluded, AUTHORITY homogenized with coconut milk with or without coconut water, and/or with additional water, thermally processed appropriately and sealed in 2. Evaporated Reconstituted Milk Reconstituted a container to prevent spoilage. skimmed milk with stabilizer is blended and with coconut milk, heated under reduced pressure Product Styles until it has lost about half its water. COCONUT PROCESSING 1. Light Coconut Milk The product obtained from TECHNOLOGIES either the bottom portion of centrifuged 3. Sweetened Condensed Milk Concentrated coconut milk or by further dilution of coconut evaporated reconstituted milk is added with milk 2. Coconut Milk The dilute emulsion of com- sugar to give a total sugar concentration of about COCONUT minuted coconut meat in water with soluble 55% and suspended solids Composition of simulated dairy milk beverage 3. Coconut Cream The emulsion extracted from MILK matured coconut meat with or without the %FAT %PROTEIN addition of coconut water/water Low Fat Filled Milk 2-3 3.6 4. Coconut Cream Concentrate The product obtained after the partial removal of water from Evaporated Reconstituted coconut cream 6.0 7.3 Milk

Simulated dairy milk beverage Sweetened Condensed 8 7.5 derived from Coconut Milk Milk

Simulated dairy milk beverage are dairy milk substitutes FOOD PRODUCT DEVELOPMENT DIVISION formulated to contain approximately those of their dairy Research and Development Branch milk counterparts. The local milk industry utilizes coco- Philippine Coconut Authority nut milk which is a rich source of vegetable fat to substi- FPDD Plant, PCA Cmpd., Elliptical Road Diliman, Quezon City tute for imported butterfat. Coconut milk is a cheaper Tel. No.: ( +632 ) 928-4501 source, contains natural emulsifiers and much easier to Fax No.: ( +632 ) 926-7631 blend with skim milk. Email: [email protected]

PROCESS FLOW FOR Coconut Milk extraction COCONUT MILK and Its Processing PRODUCT DESCRIPTION Bottling or Canning

De-husked Coconut Whole Driling Water Filtration: the extracted coconut milk is filtered using Coconut milk is the liquid Coconut obtained by manual or a vibro screen with a stainless filter of mechanical extraction of 100 mesh or finer comminuted coconut Pasteurization: filtered coconut milk is pasteurized De-watered, indirectly by double boiling at 70°C meat, with or without De-husked Whole Coconut water. The composition of coconut milk depends for 15minutes on the amount of water used for the extraction, Packaging: once pasteurization temperature is affecting significantly moisture and fat content. achieved, the coconut milk is removed from the heat source, immediately De-shelling Splitting Coconut milk obtained from single-stage transferred to stainless steel filling Paring Grating extraction, without added water, is called Grinding vessels hot-filled in appropriate con- ‘ K akang Gata ’ . tainers and sealed Freshly extracted coconut milk has a pH of 6 Comminuted Cooling: packed coconut milk is immersed in a Coconut Meat ( s lightly acidic ) and coagulates when heated cooling tank water bath to bring down the to 80°C temperature. Milk Extraction Coconut milk is rich in proteins such as Storage: coconut milk packed in plastic bottles or albumin, globulin, prolamin and glutein Coconut pouches is subjected to blast freezing and Coconut Milk Residue Emulsifying agents help in increasing dispersibil- transferred to freezers for cold storage; while ity and stability of food emulsions; examples of Drying canned coconut milk undergo sterilization, they such are phospholipids, cephalin and lecithin Centrifugation Expelling Pulverizing remain stable at ambient storage after cooling. which have been found in coconut milk. Coconut Coconut Dehydration or Spray-Drying Coconut Cream Flour Typical Composition of Kakang Gata Skimmed Milk Dehydration of coconut milk into a powdered product Constituent Percent Fermentation Centrifugation renders stability, convenience and increased consump- Moisture 52.0 Virgin tion while keeping its natural quality, flavor and texture Coconut Oil Fat 38.0 upon rehydration. Basic Equipment Used: Protein 3.5 1. Deshelling Machine: for removal of the coconut shell Ash 0.9 Blending: minimal amounts of maltodextrin and casein 2. Grinder/ Pulverizer: pared, quartered coconut meat is re- are blended into fresh coconut cream to improve Total Solids (Non solids) 9.0 duced in particle size by grinding, for a more efficient milk fluidity extraction Spray-Drying: blended cream is spray dried *Source: Hagenmaier, R. 1980. Coconut Aqueous Processing

3. Grater: motorized coconut shredder after coconut is split into Second edition. San Carlos Publications. Cebu City, Philippines. Packaging: resulting powder is packaged in moisture- halves vapor-proof container 4. Coconut Milk Extractor: for mechanical extraction of coconut milk from the comminuted coconut meat