Advances in Dairy Ingredients

Geoffrey W Smithers, PhD is the Director of International Business for Food Science Australia, Melbourne, Victoria, Australia. He is responsible for setting the strategic framework for relationship and business development in international markets, and directing and coordinating activities in these markets. Dr Smithers has a background in both fundamental and applied R&D in the areas of advanced processing and ingredient functionality, together with hands-on experience in food business practice. He has more than 18 years experience in dairy food R&D, both in Australia and in the United States. Dr Smithers has been closely involved in the development and commercialization of high-value dairy foods and ingredients, particularly those based on fractionated proteins, and in the development of nutriceuticals, based on dairy protein or peptide isolates, with specific and targeted physiological function.Mary Ann Augustin, PhD is a Professor in Chemistry at Monash University, Melbourne, Victoria, Australia. She is currently on assignment to the University from Food Science Australia. Previously, she held several science leadership positions at Food Science Australia/CSIRO including Group Manager – Ingredients; Director, Science Forum, Food Science Australia; Section Leader - Ingredient Functionality; Team Leader – Milk Powders. Prof. Augustin is inventor/co-inventor on a number of patents and innovations (proprietary) in the area of ingredients, milk powders and microencapsulated products.

• Contributors xvPreface xvii1 Dairy Protein Powders 3P. Schuck1.1 Introduction 31.2 Extraction of Milk Proteins 51.2.1 Milk proteins 51.2.2 Separation of proteins 51.2.3 Pretreatment of milk 61.3 Drying Principles 101.3.1 Roller drying 101.3.2 Spray drying and fl uid bed drying/cooling 111.4 Drying of Dairy Proteins 171.4.1 Heat treatment 171.4.2 Water transfer 181.4.3 Energy consumption 181.5 Powder Properties 201.5.1 Powder structure 201.5.2 Particle size distribution 201.5.3 Powder density 201.5.4 Flowability 211.5.5 Rehydration of dairy protein powders 221.6 Conclusion 252 Lactose: Chemistry, Processing, and Utilization 31J.A. Hourigan, E.V. Lifran, L.T.T. Vu, Y. Listiohadi, and R.W. Sleigh2.1 Introduction 312.2 Forms and Properties of Lactose 322.2.1 Types of lactose 332.2.2 Mutarotation 382.2.3 Solubility and supersaturation 382.2.4 Properties of lactose crystals 422.3 Manufacture of Lactose 432.3.1 Industrial processes for α-lactose monohydrate 442.3.2 Creation of amorphous lactose during the α-lactosemonohydrate manufacturing process 472.3.3 Crystallization theory and research trends 482.3.4 Effect of impurities on lactose crystal growth 512.4 Effect of Moisture on Lactose in the Solid State 532.4.1 Moisture-induced crystallization of amorphous lactose 532.4.2 Effect of moisture on the crystalline forms of lactose 562.4.3 Effect of moisture and amorphous lactose content inlactose-rich dairy powders 572.5 Lactose Applications 582.6 Summary 603 Dairy Ingredients Containing Milk Fat Globule Membrane:Description, Composition, and Industrial Potential 71X. Elías-Argote, A. Laubscher, and R. Jiménez-Flores3.1 Introduction 713.2 Origin and Function of the MFGM 733.3 Composition and Structure of the MFGM 753.3.1 Lipids of the milk fat globule membrane 763.3.2 Milk fat globule membrane proteins 793.4 Health Benefi ts of the Milk Fat Globule Membrane 833.4.1 Anticancer properties of MFGM 833.4.2 Antimicrobial and antiviral properties of the MFGM 843.4.3 MFGM and lactic acid bacteria binding 843.5 Technical Aspects and Foods Based on MFGM 853.5.1 Emulsifying and stabilizing properties of MFGM 853.5.2 Potential delivery systems derived from MFGM 863.5.3 MFGM components as part of food systems 863.5.4 Isolation of the MFGM 873.6 MFGM: A Novel Product from Dairy Products 883.7 Methodology to Monitor the Biological Activity of the MFGMBefore and After Processing 903.7.1 Atomic force microscopy 903.7.2 Confocal laser scanning microscopy 903.7.3 Laser tweezers and the MFGM 913.8 The Future of MFGM and Its Components 924 Biofunctional Dairy Protein Fractions 99H. Roginski, L. Bennett, H. Korhonen, S.F. Gauthier, Y. Pouliot,and B.W. Woonton4.1 Introduction 994.2 Physiologically Active Peptides from Milk 994.2.1 Antihypertensive peptides 1004.2.2 Biological role of antithrombotic peptides 1014.2.3 Biological role of immunomodulatory peptides 1024.2.4 Biological role of opioid receptor-binding peptides 1034.2.5 Biological role of metal-binding peptides 1044.2.6 Conclusions 1054.3 Antimicrobial and Antiviral Effects of Milk Proteins and Peptides 1054.3.1 Antimicrobial proteins 1064.3.2 Antimicrobial peptides 1104.3.3 Antiviral proteins and peptides from milk 1144.3.4 Conclusions 1164.4 Immunoglobulins 1164.4.1 Structure 1174.4.2 Recovery and purifi cation 1174.4.3 Biological effects 1184.5 Milk Growth Factors 1184.5.1 Composition and characteristics 1194.5.2 Methods for extracting growth factors 1194.5.3 Health benefi ts of milk growth factors 1224.5.4 Future developments 1234.6 Glycomacropeptide 1234.6.1 Structure 1234.6.2 Physiological effects in humans and animals 1254.6.3 Future developments 1265 Modern Chromatographic Separation Technologies for Isolation ofDairy Ingredients 137B.W. Woonton, U. Kulozik, K. De Silva, and G.W. Smithers5.1 Introduction 1375.2 Isolation of Dairy Components UsingResin-Based Chromatography 1385.2.1 Chromatographic hardware 1385.2.2 Chromatographic adsorbents 1415.2.3 Commercial applications of resin chromatography in thedairy industry 1455.3 Membrane Adsorption Chromatography (MAC) 1485.3.1 Principles of MAC technology and technical description 1485.3.2 Separation of aCMP and gCMP by means of MAC 1515.3.3 Separation of aCMP and gCMP in a direct capture mode 1545.3.4 Processing scheme for the separation of CMP 1565.4 Conclusions 1566 Nonthermal Technologies in Dairy Processing 161H.C. Deeth, N. Datta, and C. Versteeg6.1 Introduction 1616.2 High Pressure Processing 1646.2.1 Principle 1646.2.2 Equipment and operation 1656.2.3 Effect on milk components 1666.2.4 Applications 1726.3 High Pressure Homogenization 1776.3.1 Principle 1776.3.2 Effect on milk components 1786.3.3 Effect on products 1836.3.4 Commercial developments 1846.4 Ultrasonication 1846.4.1 Principle 1856.4.2 Setup 1856.4.3 Effect on milk components 1866.4.4 Applications 1896.4.5 Commercial developments 1926.5 Pulsed Electric Field Technology 1926.5.1 Principle 1936.5.2 Effect on milk components 1946.5.3 Effects on products and processes 1986.5.4 Commercial developments 1996.6 Further Reading 2007 Spray-Dried Dairy-Based Emulsions for the Delivery of Bioactives 217M.A. Augustin and L. Sanguansri7.1 Introduction 2177.2 Considerations for Delivery of Bioactives 2187.3 Spray-Dried Dairy-Based Emulsions 2207.3.1 Formulation and preparation of emulsions 2217.3.2 Spray drying of emulsions 2227.4 Casein and Whey Protein-Based Spray-Dried Emulsions 2237.4.1 Factors affecting physical stability 2237.4.2 Emulsions for delivery of bioactives 2247.5 Incorporation of Bioactive Ingredients into Functional Foods 2267.6 Conclusion 2278 Utilizing Dairy Protein Functionality in Food Microstructure Design 229M. Golding8.1 Introduction 2298.2 Casein Functionality in Structured Foods 2308.2.1 Acid coagulation 2318.2.2 Enzymatic modifi cation 2328.2.3 High pressure 2368.2.4 Mixed biopolymer effects 2418.3 Applications of Whey Protein Structuringin Foods 2508.4 Milk Proteins as Emulsifi ers 2528.5 Milk Proteins as Foaming Agents 2588.6 Conclusions 2609 Probiotics and Prebiotics 269D.Y. Ying and C. Gantenbein-Demarchi9.1 Introduction 2699.2 Defi nitions 2709.3 Probiotics 2719.3.1 Historical aspects 2719.3.2 Overview of important probiotic strains 2729.3.3 Health benefi ts 2749.3.4 Safety assessments of probiotics 2759.3.5 Consumer acceptance and product overview 2769.3.6 Probiotic dairy products and the world market 2779.3.7 Other probiotic food products and recent developments 2789.3.8 Guidelines for the evaluation of probiotics for food use 2789.4 Prebiotics 2799.5 Challenges and Approaches for Probiotic Ingredients 2819.5.1 Strain selection 2829.5.2 Understanding the probiotic mechanism 2839.5.3 Survival of probiotics 2839.5.4 Microencapsulation of probiotics 28510 Dairy Ingredient Safety: The No Compromise Area 291D. Eddy and A. Astin10.1 Introduction 29110.2 Background 29210.3 Dairy Developments 29210.4 Processing Requirements 29410.5 Hazards and Risks 29410.6 Regulation 29510.7 Microbiological Ecology 29610.8 Food Safety Programs and Food Safety Objectives 29710.9 Emerging Processing Technologies 29810.10 Validation and Verifi cation 29910.11 Conclusion 30011 Market Acceptance of Dairy Ingredients: What Consumers AreThinking and Demanding 303B. Davis and B. Katz11.1 Background: Recognition and Relevance Are Drivers ofConsumer Acceptance 30311.2 Shopper Interest in Select Functional Benefi ts 30611.2.1 Cognitive performance 30611.2.2 Weight management 30711.2.3 Lifestyle concerns 30911.2.4 Gastrointestinal health 31011.3 Concluding Remarks 31112 The Future of Dairy Ingredients: Critical Considerations That WillUnderpin Future Success 313P.S. Tong and G.W. Smithers12.1 Introduction 31312.2 Evolution of Dairy Ingredients 31312.2.1 “First-generation” dairy ingredients 31412.2.2 “Second-generation” dairy ingredients 31512.2.3 “Third-generation” dairy ingredients 31512.3 Next Generation of Dairy Ingredients 31512.3.1 Verifi able dairy food quality and safety 31612.3.2 Optimal nutritional and functional performance 31612.3.3 Sustainability, environment, and animal welfare 31612.4 Conclusions 316Index 319

“This book provides an international perspective on recent developments in the area of dairy ingredients and dairy technology. It brings together experts from around the world to provide insights into the scientific basis for the success of dairy ingredients in modern food products and a glimpse into the future of new dairy ingredients and foods on the horizon.”  (South African Food Science and Technology, 1 November 2015)“The book is generally an excellent addition to pertinent literature in dairy sciences; it is a necessary reference for students, researchers and dairy manufacturers interested in developing and expanding the markets of their products.”  (Science Progress, 1 March 2014)