Nonfat Dairy Coffee Whitener Made from Ultrafiltered Skimmilk Retentates |
| |
| Authors: | R. JIMENEZ-FLORES F.V. KOSIKOWSKI |
| |
| Affiliation: | Authors Jimenez-Flores and Kosikowski are with the Dept. of Food Science, Cornell Univ., Ithaca, NY 14853. |
| |
| Abstract: | Retentates of different protein concentrations obtained by ultrafiltration of skimmilk were freeze-dried and evaluated as nonfat dairy coffee whiteners. Blended in hot coffee the retentate whiteners containing added riboflavin gave a pH of 6.3–6.55, coffee whitening capacity comparable to a commercial nondairy coffee creamer, and acceptable dispersibility. The retentate nondairy whitener with optimum qualities contained 56% total protein, 0.5% fat, 31.0% carbohydrates, 1.92% calcium, and 27 mg sodium/100g. |
| |
| Keywords: | |
|
|
