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1. Newer concepts in dairy products

2. 1. Cream Powder Cream Powder means the product obtained by partial removal of water from cream obtained from milk of cow and/or buffalo. The fat and/or protein content of the cream may be adjusted by addition and/or withdrawal of milk constituents in such a way as not to alter the whey protein to casein ratio of the milk being adjusted. It shall also be free from vegetable oil/fat, mineral oil, added flavour and any substance foreign to milk.

3. Applications Cream Powder is typically used in confectionary, bakery products, packaged dry mixes, dairy products, soups, frozen foods, beverages and others.

4. 2. Sterilized Cream Sterilized cream is a dairy product that has been subjected to a sterilization process to destroy all microorganisms, including bacteria, yeast, and mold, which can cause spoilage and foodborne illnesses. The process of sterilization involves heating the cream to high temperatures for a specific period, which varies depending on the product and the manufacturer. The most common method of sterilization is known as retort sterilization, which involves heating the cream to a temperature of around 120-130°C for several minutes in a specialized container. This high temperature treatment kills all microorganisms present in the cream, ensuring that the product has a long shelf life without the need for refrigeration.

5. Applications Sterilized cream is typically used in the food industry as an ingredient in a wide range of products, including baked goods, confectionery, soups, sauces, and ready-to-eat meals. It is also popular in some countries as used as a topping for desserts, or consumed as a beverage. The market scope for sterilized cream is relatively smaller than other cream products such as pasteurized cream, as it is a specialized product used mainly in the food industry for a specific set of applications. However, the demand for sterilized cream is increasing due to its longer shelf life, which makes it more convenient for food manufacturers, wholesalers, and retailers to store and distribute the product. Sterilized cream provides an effective solution for food manufacturers who want to ensure the safety and quality of their products, as it eliminates the risk of contamination and spoilage.

6. Process The following are the general steps involved in the commercial production of sterilized cream: Raw Material Selection: The first step in the production of sterilized cream is the selection of high-quality raw materials, which are typically fresh milk and cream. The quality of the raw materials is critical in determining the quality and shelf life of the final product. Pre-Treatment: Before sterilization, the cream is pre-treated to remove any impurities and stabilize the product. This involves separating the cream from the raw milk and standardizing the fat content. Sterilization: The cream is then heated to a temperature of around 120-130°C for several minutes in a specialized container to destroy all microorganisms, including bacteria, yeast, and mold. This process is usually carried out using retort sterilization equipment. Cooling: After sterilization, the cream is rapidly cooled to room temperature to prevent any further growth of microorganisms. Packaging: The sterilized cream is then packaged in aseptic containers to prevent contamination and extend its shelf life. The packaging may vary depending on the manufacturer and the application of the product. Storage and Distribution: The final product is stored and distributed under controlled conditions to ensure its quality and safety until it reaches the end users. The production of sterilized cream requires specialized equipment, such as retort sterilizers and aseptic packaging machines, and strict quality control measures to ensure the safety and quality of the final product. The production process is typically carried out in large-scale manufacturing facilities, with high levels of automation and efficiency to meet the growing demand for sterilized cream products.

7. 3. Butter Powder Butter powder is also known as dehydrated butter or powdered butter, made by removing the moisture from the regular butter. It is produced by spray drying or freeze-drying butter to create a fine powder. It is rehydrated with water to create spreadable consistency or can also be sprinkled in the raw form. It can be used as an alternative to butter in almost any recipe. It is used as a convenient substitute for regular butter. It is mainly utilized in conditions where fresh butter is not available, or is required for long-term storage purposes. Moreover, butter powder is available in different types of flavors such as Cocoa, almond, peanut, cashew, salted, unsalted, and sweetened along with others. It carries properties like longer shelf-life, no-perishability, and heat-stability. It is majorly used while camping, hiking, and as emergency food supplies.

8. Applications Butter powders are used : Primarily in pastry and baked goods applications, especially in premixes, In other applications such as the  savory world, in white sauces or dairy products, Butter powder can also be found in our kitchens or in freeze-dried products.

9. 4. Cheese Spread Cheese spread is categorised as a cultured dairy product. Cheese spread is a blend of hard cheese varieties with added emulsifying salts to control pH, bind calcium to ensure that protein effectively stabilises the fat and to extend the shelf-life of the final heat processed product. Cheese spread has a high moisture content (± 55%) compared to other cheeses, and a pH of 5.7-6.3. Cheese spread is manufactured by grinding, mixing, melting and emulsifying cheese along with added ingredients. A heat treatment of at least 30 seconds at 70°C is necessary to stabilise the product.

10. Types:- High fat cheese spread: has a maximum fat in dry matter content of 60% and a minimum dry matter content of 44%. Full fat cheese spread, also be named full cream cheese spread, has a minimum fat in dry matter content of 45%, a maximum dry matter content of 60%. Medium fat cheese spread, also named medium cream cheese spread, has a minimum fat in dry matter content of 25%, a maximum dry matter content of 45%. Low fat cheese spread: has a minimum fat in dry matter content of 10%, a maximum dry matter content of 25%. Fat-free cheese spread, also named skim(med) cheese spread, has a maximum dry matter content of 29 % and a minimum dry matter content of 10 %.

11. 5. Co-precipitates A co-precipitate of milk proteins may be defined as the product which separates as the solid phase after the heat treatment and precipitation of dairy fluid, or mixtures of dairy fluids, which contain both casein and heat coagulable whey proteins. The resultant product contains a significant proportion of the whey proteins and almost all the casein present in the raw material. Previously this name was confined to milk proteins only, but recent work has widen the term "Co-precipitates" in the sense that it covers the combination of milk proteins as well as the proteins derived from other biological systems. Co-precipitates are rich in proteins and low in lactose. They can be utilized for the manufacture of foods and beverages for lactose intolerant people or for fortification of infant foods without increasing the lactose and mineral contents.

12. Classification Depending on the production process parameters, especially CaCl2 quantity, pH value at precipitation and washing conditions, some authors classify co-precipitates in three varieties, each with differing amounts of calcium. Muller et al., (1967) classified co-precipitates in three varieties given below:- Low-calcium co-precipitate- The calcium content in these co-precipitates is 0.5-0.8%. Medium calcium co-precipitate- The calcium content in these co-precipitates is 1.5%. High calcium co-precipitate-The calcium content in these co-precipitates is 2.5-3.0%.

13. Kozhev et al., (1970) classified co-precipitates as Acid co-precipitates-The calcium content in these co-precipitates is 0.8-1.0%. Low calcium co-precipitates-The calcium content in these co-precipitates is 1.2-1.5%. Medium calcium co-precipitates-The calcium content in these co-precipitates is 2.0-2.5%. High calcium co-precipitates- The calcium content in these co-precipitates is 3.5-4.5%.

14. Process Following precipitation of caseins from skim milk by acidification or renneting, the whey proteins remain soluble (in the whey). However, these can be precipitated in combination with the casein by first heating milk to such an extent that denature majority of the whey proteins and induce complexation of the whey proteins with casein, followed by precipitation of the milk protein complex by acidification to pH 4.6 or by a combination of added CaCl2 and acidification. Precipitate of casein and whey proteins together from heated skim milk by acidification is termed as "co-precipitate". Thus co-precipitates of milk proteins are in principle formed by a two-stage process: i ) Heat treatment of milk or a mixture of products which provide casein and whey protein, and ii) Precipitation of the proteins from the heated milk. The precipitated proteins are then separated from the serum, washed and dried.

15. The calcium concentration in co-precipitates can be maintained by changing basic parameters in the production process: a higher pH value at precipitation results in a higher calcium concentration in the product, while the longer retention time at high temperature decreases calcium concentration. It has been found that CaCl2 concentration of about 0.2% of the skim milk quantity results in the highest recovery of milk proteins (> 95%) and in a low calcium content in the whey. The level of CaCl2 required in milk for the precipitation of high calcium co-precipitate was found (Southward et al., 1973) to be inversely related to the precipitation temperature. At 90°C, a concentration of 0.2% CaCl2 in the milk was required for complete precipitation, whereas at lower temperature, it was found necessary to use up to 0.3% CaCl2