MANUFACTURE AND KEEPING QUALITY OF LOW FAT DAIRY SPREAD

Abstract

Six lots of dairy spread containing 35 to 50% milk fat and 8 to 13% solids-not-fat (SNF) were prepared using the following stabilizers: (a) gelatin; (b) a propylene glycol alginate; (c) a product containing propylene glycol alginate, carrageenin, and an emulsifier; and (d) a product composed of carboxymethylcellulose, carrageenin, and locust bean gum. A portion of one lot of dairy spread was fortified with nisin in addition to stabilizer (d) above. Bacterial counts, syneresis measurements, and organoleptic evaluations were made on two lots, whereas the others were only subjected to body strength and syneresis measurements.It was found that an increase in the fat to SNF ratio was accompanied by an increase in wheying-off; a decrease in body strength; and a deterioration of body, texture, and appearance of the dairy spread. In contrast to this, a decrease in the fat to SNF ratio was accompanied by improvements in body, texture and appearance, and by less wheying-off. However, reducing the fat to SNF ratio below 40:13 was detrimental to over-all quality, although wheying-off was significantly reduced. Choice of storage temperature (40 F instead of 45 F), stabilizer (carboxymethylcellulose-carrageenin-locust bean gum product used at a level of 0.18% yielded a superior product), as well as addition of nisin (1,465 ppm), were important in determining over-all product quality, and thus the shelf-life of dairy spread. A shelf-life of 5 to 6 weeks was obtained when the product was made from high quality ingredients, under sanitary conditions, and with the procedures outlined in this paper.