Physicochemical and Functional Quality Attributes of Dairy Whitener Prepared from Ultrafiltration Process

Abstract

Dairy whiteners are increasingly being used in food/beverage products. An ideal dairy whitener, in tea/coffee, should remain stable with better mouthfeel and whitening ability. In general, these properties are imparted by milk protein that can be increased with ultrafiltration. Hence, present investigation was conducted to study the physicochemical and functional quality attributes of dairy whitener prepared from ultrafiltration process. Developed dairy whitener had significantly (P < 0.01) greater protein (40.07 ± 0.66%) and calcium (1.42 ± 0.05%) contents compared to market samples and also had good solubility index (0.25 mL) and significantly (P < 0.01) higher dispersibility (92.08%) and L* value (93.87). Dairy whitener, even at lower solids level, had an edge over the market samples in terms of sensory and instrumental color characteristics in both tea and coffee without leaving any undissolved suspended particles. There could be clear 17% solids quantity saving, utilized per cup of tea or coffee, as compared to market dairy whitener samples. Practical Applications The results of this research provide a scientific basis for the development of value added good quality milk protein-based dairy whitener employing ultrafiltration process rather than traditional process-based dairy whitener. Preparation of dairy whitener employing ultrafiltration process is a novel technique with added advantage of cheaper cost of product with improved nutritional, sensory and instrumental color attributes. Eventually, this study will grant a ready to transfer technology to the dairy processers that would be able to prepare value added dairy whitener commercially that would increase their profitability.