Dairy-based ingredients

Research output: Chapter in Book/Report/Conference proceedingChapter

17 Citations (Scopus)


Dairy ingredients have long been used in the cereal-processing industry. They have mainly been added for their good functional properties, ease of production, and the nutritional fortification they provide to the final product. These ingredients also find applications in gluten-free products, where substitution of the structural protein complex of gluten is required in order to render the product suitable for consumption by people with celiac disease. Over the years a number of dairy ingredients have been used in the food industry. Applications have been extensive and variable, especially for dairy proteins. For caseins and caseinates these applications include baked products, cheese and imitation cheese manufacture, coffee creamers, ice creams, pasta products, cultured milk products, whipped toppings, milk-type beverages, non-milk-type beverages, confectionary products, spreads, meat products, and others. For whey protein products, applications include beverages, confectionary, desserts and dressings, meat products, dairy products, and novel dairy products. Lactose finds a number of applications in various dairy products, such as sweetened condensed milk, frozen milk products, milk and whey powders, confectionary products, baby foods, and also as flavor enhancer and an anti caking agent. Dairy ingredients are extensively used for their functionality, nutritional value, and ease of production. The most widely used dairy ingredients in gluten-free bread formulations are caseinates, skim milk powder, dry milk, whey protein concentrate, and milk protein isolate.

Original languageEnglish
Title of host publicationGluten-Free Cereal Products and Beverages
PublisherElsevier Inc.
Number of pages20
ISBN (Print)9780123737397
Publication statusPublished - 2008
Externally publishedYes

ASJC Scopus subject areas

  • General Agricultural and Biological Sciences


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