Fonterra's ingredient range
Given the different roles that milk components play, it is important to select the dairy ingredient(s) that will provide the optimal texture for each unique yoghurt formulation and consumer proposition. Fonterra have a variety of ingredients available for use in cultured foods that deliver consumer products that stand out form the competition.
Functional milk proteins
In response to changing consumer needs, Fonterra has developed a new range of proprietary milk proteins that are specifically designed for use in yoghurt. These proteins have superior texturising properties compared with standard milk proteins while retaining their milky sensory characteristics.
a) Deluxe range
Deluxe Protein 4862 Milk Protein 85 – This functionalised milk protein has been specifically designed for premium taste, indulgent and creamy, thick texture.
Deluxe Protein 4868 Milk Protein 85 – This high quality milk protein provides premium taste, indulgent and smooth texture.
Deluxe 895 Whey Protein Isolate – Whey protein isolate is low in fat and highly nutritious. It will provide yoghurt with a high gel strength and neutral in taste.
b) Delight range
Delight Protein 4863 Milk Protein 85 – This milk protein has been specifically designed to provide creamy and smooth texture to low fat and fat free stirred yoghurts.
Delight Protein 4866 Milk Protein 85 – This high quality milk protein has been specifically designed to provide creamy and smooth texture to low fat and fat free set and stirred yoghurts.
Delight 132 Whey Protein Concentrate 80 – Whey protein concentrate provides gel strength in set yoghurt and increased thickness and texture to stirred yoghurt.
c) Health and wellness range
Protein 515 Whey Protein Concentrate – This protein has been optimised to provide maximum nutrition (amino acid profile, satiating effect) as well as optimal functionality (less viscosity build) without effecting the great taste and mouth feel that are essential characteristics of good yoghurt.
Milk powder
Milk powders are commonly used in yoghurt for fortification or in recombined systems to replace fresh milk. Milk powder can be grouped into three broad categories according to the heat treatment given during manufacture − low, medium and high heat. In general, Fonterra recommends that customers use low heat milk powder.
Milkfat
The source of milkfat in recombined yoghurt varies. Anhydrous milkfat (AMF) and WMP can be used, although AMF is more common for yoghurt. Melting and handling facilities are required when using AMF for cultured dairy foods production.
Whey protein concentrates (WPCs)
The key advantages of WPCs are their excellent water-binding and gelation characteristics, which combine to give good viscosity and texture control. When added to the cultured dairy food as the only source of fortification, WPC will form a smooth, elastic gel-like texture that is relatively soft compared with an equivalent addition level of casein protein from milk proteins or caseinates. However, WPCs are more effective than caseinates at reducing syneresis.
Caseinates
In general, sodium caseinate is better than calcium caseinate for yoghurt. The disadvantages of caseinate compared with milk proteins and milk protein concentrate tend to be both the cost and the flavour profile.
Milk protein concentrates (MPCs)
MPCs are soluble milk protein products that are produced by physical separation of the milk proteins. They contain both casein and whey protein in the same ratio as that present in skim milk. In general, MPCs will provide lower viscosity than functional milk proteins or caseinates. However, their mild milky flavour makes them a good general choice for fortifying yoghurt.
Whey protein isolates (WPIs)
WPIs are produced by ion exchange or microfiltration. They have high protein (> 90%), low fat and low lactose. They function well in cultured foods systems, producing high gel strengths and well-balanced sensory attributes.
