ADDITIVES IN DAIRY FOODS | Types and Functions of Additives in Dairy Products

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The use of additives in dairy products varies in different continental regions. Though the use of additives is regulated under Codex Alimentarius, country-specific provisions must always be considered. In most markets, the use of additives in general is not usual in dairy products such as plain milk, whey, cream, and yogurt, whereas it becomes more frequent if other ingredients such as fruits, nuts, or vegetables are added or if the dairy products are processed as technological need increases. Also the use of additives in fermented milks and cheeses is more common, though still restricted. In accordance with the specific provisions laid down in the European Union and the United States, additives such as colors and sweeteners as well as stabilizers such as sodium and calcium phosphates, ascorbic acid and carrageenan, and calcium chloride are commonly used for dairy products except butter and unflavored fermented milk products, for which the use of additives is not permitted or is restricted. The use of preservatives, antimycotics, and antioxidants in dairy products is also subject to restriction and must be verified in accordance with national provisions for the products concerned. Important in any case is that the local or national legislation be verified before product launches in new markets.