One of the most difficult challenges manufacturers of drinking yogurts face is maintaining low viscosity over shelf life because when standard MPCs/MPIs are used, the resetting of yogurt white mass (casein gel) occurs due to the reforming of casein to casein bonds. This resetting normally occurs in the first 24 hours post shear. In many…
There are several benefits that come from using IdaPlus 1085 in yogurt manufacturing. With better solubility that leads to a more efficient dispersion and hydration, lower buffering capacity, improved water holding capacity and stronger gel strength, a yogurt manufacturer can experience the following benefits: Improved texture and flavor attributes. Potential increased plant throughput from reduced…
Formulators frequently struggle with producing higher protein yogurts without a gritty or grainy mouthfeel and chalkiness. Our IdaPlus 1085 milk protein solves this dilemma with reduced calcium phosphate content, which opens up the structure of casein micelles, allowing for quicker dispersion and hydration. The dispersion of the proteins significantly reduces any graininess or chalkiness typically…
Our new IdaPlus 1085 is a functional protein that works extremely well in Greek-style and traditional yogurt applications where stronger gel set and less syneresis is desired. Due to proprietary processing, IdaPlus 1085 provides more serum phase casein than a standard MPC. The serum phase casein interacts with whey proteins better than casein micelles, which…
Our new IdaPlus 1085 is a functional protein that works extremely well in drinking yogurt applications. In drinking yogurts, even at higher protein levels, it delivers lower viscosity than standard MPCs and maintains it over the shelf life of the product. A reduction of calcium phosphate in IdaPlus 1085 decreases the number of casein interactions…
The first thing that’s important to know is that there is an odd international convention on the naming of MPC products. If the protein is 85% or higher, it is stated on a “dry matter” basis (DMB) whereas products with protein levels of 80 or below are stated on an “as is” or “on powder”…
Sweet whey powder (SWP) and skim milk powder/nonfat dry milk (SMP/NFDM) both contain significant mineral content and mineral composition is similar to MPP. SWP is almost equivalent to MPP in mineral composition while SMP/NFDM possesses a higher calcium content than MPP. You should be able to substitute MPP for SWP directly without any change in…
In most food product applications, lactose is used as a dairy solids filler/texturizer. Since MPP is 82% lactose, it can act as an excellent replacement for lactose as a dairy solids filler/texturizer. The primary difference between MPP and lactose is that lactose does not contain milk minerals while MPP contains approximately 8% milk mineral content.…
That would depend on the application, but in general, you will probably have to modify your product formula. Maltodextrin does not have a significant mineral content while MPP contains approximately 8% mineral content. A significant portion of the MPP mineral content comes from potassium, calcium, and magnesium. These minerals can interfere with gum stabilizing systems…
It is well known that WPP will undergo Maillard Browning over storage time. This is because WPP contains the milk sugar, lactose, which is a well-known reducing sugar, along with free amino acids and short length, hydrolyzed protein peptides. In the manufacture of cheese, protein hydrolysis occurs, leaving a remnant of free amino acids and…