Description
Here is an overview of dairy categories and the food additives commonly used in them:
Dairy Product Categories:
1. Liquid Milk: Pasteurized milk, skimmed milk, standardized milk, reconstituted milk, UHT milk, and fortified milk.
2. Fermented Milks: Yogurt, kefir, buttermilk, and other cultured products.
3. Cheeses: Soft, semi-soft, hard, and processed cheeses.
4. Butter and Ghee: Made from churning cream or milk.
5. Condensed Milk: Sweetened or unsweetened milk with reduced water content.
6. Evaporated Milks: Similar to condensed milk but with a higher heat treatment process.
7. Dry Milk or Milk Powder: Dehydrated milk in powder or granular form.
8. Cream: The high-fat part of milk, used in various dairy products.
9. Whey Products: Made from the liquid remaining after cheese production.
10. Casein: Milk protein used in cheese and other products.
Common Food Additives Used in Dairy Products:
1. Preservatives: Such as sorbic acid, potassium sorbate, and natamycin, used to extend the shelf life of dairy products .
2. Stabilizers and Thickeners: Pectins, locust bean gum, gelatin, and carboxymethylcellulose（CMC) are used to improve the texture and stability of products like yogurt and ice cream.
3. Emulsifiers: Lecithin, mono- and diglycerides, and polysorbates help in stabilizing emulsions in products like ice cream and margarine.
4. Flavor Enhancers: Monosodium glutamate (MSG) and yeast extracts are used to enhance the flavor of processed cheese and fermented milks.
5. Bulking Agents: Lactose and milk proteins are used to enhance the body and texture of dairy products.
6. Colorants: Annatto and carmine are used to give color to dairy products like cheese and ice cream.
7. Sweeteners: Used in flavored dairy products like sweetened condensed milk or yogurt.
8. Acids: Citric acid and lactic acid are used to adjust the pH and enhance the taste of dairy products.
9. Anti-oxidants: Ascorbic acid and tocopherols are used to prevent oxidation of fats in dairy products, extending their shelf life .
10. Flavors: Natural and artificial flavors are added to give specific tastes to dairy products.