Advances in Dairy Ingredients The IFT Press series refl ects the mission of the Institute of Food Technologists — to advance the science of food contributing to healthier people everywhere. Developed in partnership with Wiley - Blackwell, I FT P ress books serve as leading -e dge handbooks for industrial application and reference and as essential texts for academic programs. Crafted through rigorous peer review and meticulous research, IFT Press publications represent the latest, most signifi cant resources available to food scientists and related agriculture professionals worldwide. Founded in 1939, the Institute of Food Technologists is a nonprofi t scientifi c society with 18,000 indi- vidual members working in food science, food technology, and related professions in industry, academia, and government. IFT serves as a conduit for multidisciplinary science thought leader- ship, championing the use of sound science across the food value chain through knowledge sharing, education, and advocacy. I FT Press Advisory Group Nicolas Bordenave YiFang Chu J. Peter Clark Christopher J. Doona Jung Hoon Han Florence Feeherry Chris Findlay David McDade Thomas J. Montville Karen Nachay Martin Okos David S. Reid Sam Saguy Fereidoon Shahidi Cindy Stewart Herbert Stone Kenneth R. Swartzel Bob Swientek Hilary Thesmar Yael Vodovotz Ron Wrolstad A John Wiley & Sons, Inc., Publication Advances in Dairy Ingredients Edited by Geoffrey W. Smithers Mary Ann Augustin A John Wiley & Sons, Inc., Publication This edition fi rst published 2013 © 2013 by John Wiley & Sons, Inc. and the Institute of Food Technologists Wiley-Blackwell is an imprint of John Wiley & Sons, formed by the merger of Wiley’s global Scientifi c, Technical and Medical business with Blackwell Publishing. Editorial offi ces: 2121 State Avenue, Ames, Iowa 50014-8300, USA The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK 9600 Garsington Road, Oxford, OX4 2DQ, UK For details of our global editorial offi ces, for customer services and for information about how to apply for permission to reuse the copyright material in this book please see our website at www.wiley.com/ wiley-blackwell. Authorization to photocopy items for internal or personal use, or the internal or personal use of specifi c clients, is granted by Blackwell Publishing, provided that the base fee is paid directly to the Copyright Clearance Center, 222 Rosewood Drive, Danvers, MA 01923. For those organizations that have been granted a photocopy license by CCC, a separate system of payments has been arranged. The fee codes for users of the Transactional Reporting Service are ISBN-13: 978-0-8138-2395-9/2013. Designations used by companies to distinguish their products are often claimed as trademarks. All brand names and product names used in this book are trade names, service marks, trademarks or registered trademarks of their respective owners. The publisher is not associated with any product or vendor mentioned in this book. This publication is designed to provide accurate and authoritative information in regard to the subject matter covered. It is sold on the understanding that the publisher is not engaged in rendering professional services. If professional advice or other expert assistance is required, the services of a competent professional should be sought. Library of Congress Cataloging-in-Publication Data Advances in dairy ingredients / editors, Geoffrey W. Smithers, Mary Ann Augustin. p. cm. – (Institute of Food Technologists series) Includes bibliographical references and index. ISBN 978-0-8138-2395-9 (hardback : alk. paper) 1. Dairy products industry–Technological innovations. 2. Milk trade–Technological innovations. 3. Dairy processing. I. Smithers, Geoffrey W. II. Augustin, M. A. III. Institute of Food Technologists. SF250.5.A39 2013 636.2′142–dc23 2012019514 A catalogue record for this book is available from the British Library. Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may not be available in electronic books. Cover images: Background © iStockphoto.com/marekuliasz; Inset 1 © iStockphoto.com/ilviaJansen; Inset 2 © Shutterstock/Ilya Andriyanov Cover design by: Meaden Creative Set in 10/12 pt Times by Toppan Best-set Premedia Limited 1 2013 Titles in the IFT Press series • Accelerating New Food Product Design and Development (Jacqueline H. Beckley, Elizabeth J. Topp, M. Michele Foley, J.C. Huang, and Witoon Prinyawiwatkul) • Advances in Dairy Ingredients (Geoffrey W. Smithers and Mary Ann Augustin) • Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals (Yoshinori Mine, Eunice Li- Chan, and Bo Jiang) • Biofi lms in the Food Environment (Hans P. Blaschek, Hua H. Wang, and Meredith E. Agle) • Calorimetry in Food Processing: Analysis and Design of Food Systems (G ö n ü l Kaletun ç ) • Coffee: Emerging Health Effects and Disease Prevention (YiFang Chu) • Food Carbohydrate Chemistry (Ronald E. Wrolstad) • Food Ingredients for the Global Market (Yao - Wen Huang and Claire L. Kruger) • Food Irradiation Research and Technology (Christopher H. Sommers and Xuetong Fan) • Foodborne Pathogens in the Food Processing Environment: Sources, Detection and Control (Sadhana Ravishankar, Vijay K. Juneja, and Divya Jaroni) • High Pressure Processing of Foods (Christopher J. Doona and Florence E. Feeherry) • Hydrocolloids in Food Processing (Thomas R. Laaman) • Improving Import Food Safety (Wayne C. Ellefson, Lorna Zach, and Darryl Sullivan) • Innovative Food Processing Technologies: Advances in Multiphysics Simulation (Kai Knoerzer, Pablo Juliano, Peter Roupas, and Cornelis Versteeg) • Microbial Safety of Fresh Produce (Xuetong Fan, Brendan A. Niemira, Christopher J. Doona, Florence E. Feeherry, and Robert B. Gravani) • Microbiology and Technology of Fermented Foods (Robert W. Hutkins) • Multiphysics Simulation of Emerging Food Processing Technologies (Kai Knoerzer, Pablo Juliano, Peter Roupas and Cornelis Versteeg) • Multivariate and Probabilistic Analyses of Sensory Science Problems (Jean - Fran ç ois Meullenet, Rui Xiong, and Christopher J. Findlay • Nanoscience and Nanotechnology in Food Systems (Hongda Chen) • Natural Food Flavors and Colorants (Mathew Attokaran) • Nondestructive Testing of Food Quality (Joseph Irudayaraj and Christoph Reh) • Nondigestible Carbohydrates and Digestive Health (Teresa M. Paeschke and William R. Aimutis) • Nonthermal Processing Technologies for Food (Howard Q. Zhang, Gustavo V. Barbosa - C á novas, V.M. Balasubramaniam, C. Patrick Dunne, Daniel F. Farkas, and James T.C. Yuan) • Nutraceuticals, Glycemic Health and Type 2 Diabetes (Vijai K. Pasupuleti and James W. Anderson) • Organic Meat Production and Processing (Steven C. Ricke, Ellen J. Van Loo, Michael G. Johnson, and Corliss A. O ’ Bryan) • Packaging for Nonthermal Processing of Food (Jung H. Han) • Preharvest and Postharvest Food Safety: Contemporary Issues and Future Directions (Ross C. Beier, Suresh D. Pillai, and Timothy D. Phillips, Editors; Richard L. Ziprin, Associate Editor) • Processing and Nutrition of Fats and Oils (Ernesto M. Hernandez and Afaf Kamal - Eldin) • Processing Organic Foods for the Global Market (Gwendolyn V. Wyard, Anne Plotto, Jessica Walden, and Kathryn Schuett) • Regulation of Functional Foods and Nutraceuticals: A Global Perspective (Clare M. Hasler) • Resistant Starch: Sources, Applications and Health Benefi ts (Yong - Cheng Shi and Clodualdo Maningat) • Sensory and Consumer Research in Food Product Design and Development (Howard R. Moskowitz, Jacqueline H. Beckley, and Anna V.A. Resurreccion) • Sustainability in the Food Industry (Cheryl J. Baldwin) • Thermal Processing of Foods: Control and Automation (K.P. Sandeep) • Trait - Modifi ed Oils in Foods (Frank T. Orthoefer and Gary R. List) • Water Activity in Foods: Fundamentals and Applications (Gustavo V. Barbosa - C á novas, Anthony J. Fontana Jr., Shelly J. Schmidt, and Theodore P. Labuza) • Whey Processing, Functionality and Health Benefi ts (Charles I. Onwulata and Peter J. Huth) A John Wiley & Sons, Inc., Publication To Bernard S. “ Bernie ” Horton (1937 – 2006) Dairy colleague and friend Contents Contributors xv Preface xvii 1 Dairy Protein Powders 3 P. Schuck 1.1 Introduction 3 1.2 Extraction of Milk Proteins 5 1.2.1 Milk proteins 5 1.2.2 Separation of proteins 5 1.2.3 Pretreatment of milk 6 1.3 Drying Principles 10 1.3.1 Roller drying 10 1.3.2 Spray drying and fl uid bed drying/cooling 11 1.4 Drying of Dairy Proteins 17 1.4.1 Heat treatment 17 1.4.2 Water transfer 18 1.4.3 Energy consumption 18 1.5 Powder Properties 20 1.5.1 Powder structure 20 1.5.2 Particle size distribution 20 1.5.3 Powder density 20 1.5.4 Flowability 21 1.5.5 Rehydration of dairy protein powders 22 1.6 Conclusion 25 2 Lactose: Chemistry, Processing, and Utilization 31 J.A. Hourigan, E.V. Lifran, L.T.T. Vu, Y. Listiohadi, and R.W. Sleigh 2.1 Introduction 31 2.2 Forms and Properties of Lactose 32 2.2.1 Types of lactose 33 2.2.2 Mutarotation 38 2.2.3 Solubility and supersaturation 38 2.2.4 Properties of lactose crystals 42 ix x Contents 2.3 Manufacture of Lactose 43 2.3.1 Industrial processes for α-lactose monohydrate 44 2.3.2 Creation of amorphous lactose during the α-lactose monohydrate manufacturing process 47 2.3.3 Crystallization theory and research trends 48 2.3.4 Effect of impurities on lactose crystal growth 51 2.4 Effect of Moisture on Lactose in the Solid State 53 2.4.1 Moisture-induced crystallization of amorphous lactose 53 2.4.2 Effect of moisture on the crystalline forms of lactose 56 2.4.3 Effect of moisture and amorphous lactose content in lactose-rich dairy powders 57 2.5 Lactose Applications 58 2.6 Summary 60 3 Dairy Ingredients Containing Milk Fat Globule Membrane: Description, Composition, and Industrial Potential 71 X. Elías-Argote, A. Laubscher, and R. Jiménez-Flores 3.1 Introduction 71 3.2 Origin and Function of the MFGM 73 3.3 Composition and Structure of the MFGM 75 3.3.1 Lipids of the milk fat globule membrane 76 3.3.2 Milk fat globule membrane proteins 79 3.4 Health Benefi ts of the Milk Fat Globule Membrane 83 3.4.1 Anticancer properties of MFGM 83 3.4.2 Antimicrobial and antiviral properties of the MFGM 84 3.4.3 MFGM and lactic acid bacteria binding 84 3.5 Technical Aspects and Foods Based on MFGM 85 3.5.1 Emulsifying and stabilizing properties of MFGM 85 3.5.2 Potential delivery systems derived from MFGM 86 3.5.3 MFGM components as part of food systems 86 3.5.4 Isolation of the MFGM 87 3.6 MFGM: A Novel Product from Dairy Products 88 3.7 Methodology to Monitor the Biological Activity of the MFGM Before and After Processing 90 3.7.1 Atomic force microscopy 90 3.7.2 Confocal laser scanning microscopy 90 3.7.3 Laser tweezers and the MFGM 91 3.8 The Future of MFGM and Its Components 92 4 Biofunctional Dairy Protein Fractions 99 H. Roginski, L. Bennett, H. Korhonen, S.F. Gauthier, Y. Pouliot, and B.W. Woonton 4.1 Introduction 99 4.2 Physiologically Active Peptides from Milk 99 4.2.1 Antihypertensive peptides 100 4.2.2 Biological role of antithrombotic peptides 101 Contents xi 4.2.3 Biological role of immunomodulatory peptides 102 4.2.4 Biological role of opioid receptor-binding peptides 103 4.2.5 Biological role of metal-binding peptides 104 4.2.6 Conclusions 105 4.3 Antimicrobial and Antiviral Effects of Milk Proteins and Peptides 105 4.3.1 Antimicrobial proteins 106 4.3.2 Antimicrobial peptides 110 4.3.3 Antiviral proteins and peptides from milk 114 4.3.4 Conclusions 116 4.4 Immunoglobulins 116 4.4.1 Structure 117 4.4.2 Recovery and purifi cation 117 4.4.3 Biological effects 118 4.5 Milk Growth Factors 118 4.5.1 Composition and characteristics 119 4.5.2 Methods for extracting growth factors 119 4.5.3 Health benefi ts of milk growth factors 122 4.5.4 Future developments 123 4.6 Glycomacropeptide 123 4.6.1 Structure 123 4.6.2 Physiological effects in humans and animals 125 4.6.3 Future developments 126 5 Modern Chromatographic Separation Technologies for Isolation of Dairy Ingredients 137 B.W. Woonton, U. Kulozik, K. De Silva, and G.W. Smithers 5.1 Introduction 137 5.2 Isolation of Dairy Components Using Resin-Based Chromatography 138 5.2.1 Chromatographic hardware 138 5.2.2 Chromatographic adsorbents 141 5.2.3 Commercial applications of resin chromatography in the dairy industry 145 5.3 Membrane Adsorption Chromatography (MAC) 148 5.3.1 Principles of MAC technology and technical description 148 5.3.2 Separation of aCMP and gCMP by means of MAC 151 5.3.3 Separation of aCMP and gCMP in a direct capture mode 154 5.3.4 Processing scheme for the separation of CMP 156 5.4 Conclusions 156 6 Nonthermal Technologies in Dairy Processing 161 H.C. Deeth, N. Datta, and C. Versteeg 6.1 Introduction 161 6.2 High Pressure Processing 164 6.2.1 Principle 164 6.2.2 Equipment and operation 165 xii Contents 6.2.3 Effect on milk components 166 6.2.4 Applications 172 6.3 High Pressure Homogenization 177 6.3.1 Principle 177 6.3.2 Effect on milk components 178 6.3.3 Effect on products 183 6.3.4 Commercial developments 184 6.4 Ultrasonication 184 6.4.1 Principle 185 6.4.2 Setup 185 6.4.3 Effect on milk components 186 6.4.4 Applications 189 6.4.5 Commercial developments 192 6.5 Pulsed Electric Field Technology 192 6.5.1 Principle 193 6.5.2 Effect on milk components 194 6.5.3 Effects on products and processes 198 6.5.4 Commercial developments 199 6.6 Further Reading 200 7 Spray-Dried Dairy-Based Emulsions for the Delivery of Bioactives 217 M.A. Augustin and L. Sanguansri 7.1 Introduction 217 7.2 Considerations for Delivery of Bioactives 218 7.3 Spray-Dried Dairy-Based Emulsions 220 7.3.1 Formulation and preparation of emulsions 221 7.3.2 Spray drying of emulsions 222 7.4 Casein and Whey Protein-Based Spray-Dried Emulsions 223 7.4.1 Factors affecting physical stability 223 7.4.2 Emulsions for delivery of bioactives 224 7.5 Incorporation of Bioactive Ingredients into Functional Foods 226 7.6 Conclusion 227 8 Utilizing Dairy Protein Functionality in Food Microstructure Design 229 M. Golding 8.1 Introduction 229 8.2 Casein Functionality in Structured Foods 230 8.2.1 Acid coagulation 231 8.2.2 Enzymatic modifi cation 232 8.2.3 High pressure 236 8.2.4 Mixed biopolymer effects 241 8.3 Applications of Whey Protein Structuring in Foods 250 8.4 Milk Proteins as Emulsifi ers 252 8.5 Milk Proteins as Foaming Agents 258 8.6 Conclusions 260