Fat filled milk

Unsweetened and sweetened condensed milk can be made from fresh milk or recombined milk (nonfat dry milk, fat and water). When the source of fat is other than butterfat, the resultant milk is called filled milk.

Filled imitation dairy products are made in semblance of a dairy product. A vegetable or animal fat is used to substitute for milk fat.

Today, filled milk can be found on the canned milk shelved of any supermarket. Fat-filled powders are frequently manufactured for use as alternatives to whole milk, in both human and animal nutrition.

For human consumption filled milk powder contain 26 to 28% fat and are used for reconstitution, either domestically or by caterer. The type of vegetable oil, or oils sued will depended on nutritional requirements of the product, as different oils can be used to achieve a given fatty acid profile and given ratios of saturated, mono unsaturated and poly-unsaturated fats.

For animal feeding, fat filled milk powder contain 30 to 50% fat and up to 2% of emulsifying agent e.g. lecithin, monoglycerides.

Hardened palm kernel and coconut oils have commonly been used in fat-filled milk powder production but selectively hydrogenated rapeseed oil has found favor in grounds of cost.

While it contained no butterfat, filled milk had the same taste, odor, color consistency, specific gravity and cooking qualities as ordinary evaporated whole milk.
Fat filled milk

Recent Posts

The Most Popular Articles

RSS Food Processing

Hypertension and Diet

Processing of Food

Food Science and Human Nutrition

  © Blogger templates Newspaper by Ourblogtemplates.com 2008

Back to TOP