CROSS-REFERENCE TO RELATED APPLICATIONS

This application is a Continuation-in-Part (C-I-P) of U.S. Serial No. 07/202,082, filed 3 June 1988 which is incorported herein by reference.

BACKGROUND OF THE INVENTION

The present invention relates to protein materials used as fat or cream substitutes. In parti¬ cular, concentrated, substantially non-aggregated, casein micelles are employed as fat substitutes and can replace all or a portion of fat or cream in fat/cream containing foods having a pH greater than about 5.6. Additionally, the present invention relates to a method reducing the fat content of these foods and compositions containing concentrated casein micelles as a fat sub¬ stitute.

Casein micelles are naturally occurring pro- teinaceous microparticles found in milk and contribute to the turbidity or white color of milk. They generally have a spheroidal shape and a diameter of from about 0.1 to 0.4 microns (y) . Casein is employed as a stabilizing agent for fat emulsions. Casein micelles are pH sensi¬ tive and coagulate at a pH under about 5.1 to form cheese. Skim milk contains casein in an amount of about 3.2% by weight of which 80-97% are in the micellar form. (See Fundamentals of Dairy Chemistry, 2nd Edition, Webb et al., eds., The AVI Publishing Co., Inc., Westport, CT., page 607, 1974.) Skim milk also contains about 4.8% by weight lactose (about 52% by weight of the milk solids). In frozen dairy products, such as ice cream, lactose is undesirable in concentra-

- 2 -

tions greater than about 6% because it crystallizes and contributes a sandy mouthfeel.

U.S. Patent 4,631,196 to Zeller discloses non¬ fat dairy products containing (1) water, (2) skim milk or cultured skim milk, (3) a mixture of polydextrose and sucrose, (4) milk solids, and (5) stabilizers/emulsi- fiers.

U.S. Patent 4,689,245 to Kosikowski et al. discloses a low-fat dairy coffee whitener. The coffee whitener is made from (1) decreamed milk ultrafiltration retentate having its protein concentrated between 2:1 to 4:1 compared to the protein content of the starting milk, and (2) riboflavin and/or beta carotene as a whitening enhancer. U.S. Patent 4,734,287 to Singer et al. dis¬ closes a proteinaceous, water dispersible macrocolloid having a smooth, emulsion-like organoleptic character when hydrated. The macrocolloid comprises substantially non-aggregated particles of denatured dairy whey protein having a mean diameter particle size distribution in a dried state ranging from 0.1μ-2.0μ with less than about 2 percent of the total number of particles exceeding 3.0μ in diameter. Singer et al. employ the denatured dairy whey macrocolloid as a fat substitute. It has been unexpectedly discovered that con¬ centrated, substantially non-aggregated, casein micelles can act as a fat substitute.

SUMMARY OF THE INVENTION

In accordance with the present invention, concentrated, substantially non-aggregated, casein micelles are used as a fat, cream or oil substitute. Concentrated substantially non-aggregated casein micelles are added to frozen desserts in amounts of at least about 6% by weight of the frozen dessert and

contribute a fat-like mouthfeel to the food. All or a portion of the fat normally in the dessert can be removed. Additional food products in which fat, cream or oil can be replaced by concentrated substantially non-aggregated casein micelles include icings, puddings, whipped toppings, fortified skim milk, dips, spreads and sauces which have a pH over about 5.6.

Of particular interest are frozen dessert products wherein, for example, ultrafiltered skim milk is added to an ice cream formulation in lieu of the cream to provide a final casein micelle concentration of at least about 6 percent by weight of the ice cream and preferably at least 7 or 8 weight percent. The result¬ ing product is substantially fat free and has the creaminess, i.e., sensory perception, of a premium full fat ice cream, i.e., one having a fat content of 8-16%.

In fortified skim milk products according to the invention, casein ^' micelles are added to skim milk in an amount sufficient to bring the casein micelle concen¬ tration to at least about 1.5 times the normal casein micelle concentration of about 2.3% (i.e., to provide a casein micelle concentration of at least about 3.5%). In the other food products, casein micelles are employed in amounts of at least about 4 weight percent of the food product, usually at least about 5% and preferably at least about 6%.

DETAILED DESCRIPTION OF THE INVENTION

In practicing the present invention, substan¬ tially non-aggregated casein micelles are employed as a fat or cream substitute in creamy food systems having a pH over about 5.6. The exact amount of casein micelles will vary depending on the particular food product and the amount of fat being replaced. For example, the

casein micelle concentration should be greater than about 6 percent by total weight of whipped and quies¬ cently frozen dessert products and will usually be between about 7 and about 12 weight percent. Prefer- ably, the casein content is between 8-12 weight percent. However, in the case of fortified skim milk, a total casein concentration of at least about 1.5 times that normally present in skim milk is acceptable. The normal casein micelle concentration in skim milk is about 2.3 percent by weight. In icings, puddings, whipped toppings, dips, spreads and sauces having a pH >5.6, the casein micelle concentration must be at least about 4 weight percent, usually 5 weight percent and preferably over 6 weight percent. Provisions of sub- stantially non-aggregated casein micelles in concen¬ trations according to the present invention imparts a fat or creamy mouthfeel to foods. The non-aggregated casein micelles can replace all or a portion of the fat or cream in creamy foods. Suitable creamy food products include whipped or quiescently frozen or refrigerated desserts such as ice cream-like frozen dairy desserts (ice cream analogs), puddings, whipped toppings and mousses as well as icings, fortified skim milk, milk shake type beverages, dips, spreads and sauces. These food products must have a pH greater than about 5.6. A pH under about 5.6 will cause aggregation of the casein micelles, i.e., cheese. The non-aggregated casein micelles are added to the food products as a replacement for all or a portion of the fat/cream normally present in the food product. Usually the casein micelles are substituted for the fat or cream in the food manufactur¬ ing process wherever fat is called for.

The substantially non-aggregated casein micelles are found naturally in mammalian milk. Prefer¬ ably, cow's milk is the source of the casein because

casein is the predominant protein of cow's milk (80% of total protein) . Between 80-97% of the casein is in micellar form. All milk sources containing non- aggregated casein which are added to a food product will contribute towards achieving the desired casein con¬ centration. Casein sources include skim milk, whole milk, 2% milk, condensed skim milk, ultrafiltered whole milk and ultrafiltered skim milk. Skim milk contains about 3.6% protein of which 80% is casein. Once skim milk is cooled, then about 80% of the casein is in micellar form, i.e., about 2.3% of the skim milk is micellar casein.

A preferred source of non-aggregated casein micelles is ultrafiltered (UF) skim milk which has been reduced in volume at least about 4 times; i.e., 4X UF skim milk. Preferred UF skim milk is 6X or 8X UF skim milk. Ultrafiltration techniques are well known in the art. Standard commercially available ultrafiltration (UF) membranes are employed. These membranes pass water, lactose and other soluble milk components but retain milk proteins and, optionally, fat in the reten- tate. The retentate contains the non-aggregated casein micelles and is used as the preferred casein source according to the present invention. A membrane having a rating of about 10,000 Daltons will retain proteins and fat. Larger rated membranes on the order of 100,000 Daltons or more can also be employed which will retain certain proteins but allow others to pass. Ultra- filtration techniques are described in Kosikowski et al., U.S. Patent 4,689,245 and ULTRAFILTRA ION AND REVERSE OSMOSIS FOR THE DAIRY INDUSTRY, F.A. GLOVER, NATIONAL INSTITUTE FOR RESEARCH IN DAIRYING, Reading, England, Technical Bulletin No. 5, 1985, both of which are incorporated herein by reference. Diafiltration techniques can also be employed to further reduce salt and lactose levels in the UF skim

milk. Diafiltration techniques are well known to one skilled in the art and basically involve (a) adding water to a UF skim milk retentate to dilute the soluble components, i.e., salt, lactose, and (b) then ultra- filtering this diluted retentate further. The resulting diafiltered UF skim milk product will have lower salt and lactose levels compared to UF skim milk which has not been diafiltered.

In a preferred embodiment, -skim milk is ultra- filtered to about 4-9 times its initial volume employing a 10,000 Dalton membrane. The resulting UF skim milk retentate can then optionally be brought back to its original volume by the addition of water and then ultra- filtered to 4-9 times the diluted volume, i.e., diafil- tration. The UF skim milk or the diafiltered skim milk is added to food products in amounts to provide a non- aggregated casein micelle concentration which imparts a creamy mouthfeel to the food, i.e., fat substitute. UF skim milk and diafiltered skim milk can be used fresh or can be stored under refrigeration and used at a later date. When refrigerated, UF skim milk concentrates of 6X or more will form a reversible gel.

In preparing a low or no-fat frozen dairy dessert (ice cream analog), standard ice cream manufac- turing techniques are employed with the exception that concentrated non-aggregated casein micelles (>6%wt) are employed instead of the usual amounts of cream (8-16%) . Usually, UF skim milk or diafiltered skim milk will provide a major portion of the casein. Other milk comoonents such as condensed skim milk, skim milk, and noiji-fat milk solids, will also contribute to the minimum 6% casein micelles concentration. A typical frozen dairy dessert will contain:

Ingredient Amount (Wt. %)

Sugar 10-20

Stabilizers 0-1.0

Ultrafiltered milk protein 3.7-10.2

Egg yolk 0-3

Corn syrup solids 0-5

Starch 0-1

Milk solids, non-fat 6-12

Water content 60-70

The frozen dairy desserts of the present invention are prepared by blending all of the dry ingre¬ dients and then uniformly dispersing them throughout a mixture of the liquid ingredients. It is not critical how this dispersion is achieved. One method is to com¬ bine the liquid or wet ingredients in a LIQUIVERTER liquifier and then slowly add the dry blended ingre¬ dients into the vortex of the liquid mixture. A frozen dairy dessert mix is made first which contains all ingredients except the flavors. This mix is then pasteurized according to standard continuous or batch pasteurization techniques, i.e., 155°F for i hour, 175°F for 25 seconds or 190°F for 4 seconds. High tempera¬ ture, short residence time pasteurization is preferred because a less cooked flavor results under these condi¬ tions.

The pasteurized mix is cooled and the flavors are usually added when the mix reaches about ambient temperature. The flavored frozen dairy dessert mix is then frozen. Usually, air is added during the freezing of the flavored mix, i.e., overrun. Overruns of 50-100% by volume are usually employed although more or less air can be added to the mix if desired. Overruns of between 50 and 75% are preferred. The frozen dairy desserts of the present invention possess the mouthfeel characteristic of a full

fat ice cream with little or no fat/cream. The present frozen dairy desserts can optionally contain egg yolk for flavor and starch for enhanced texture. The frozen dairy dessert can be blended with milk to make milk shake-type beverages.

A fortified skim milk product having the mouthfeel of whole milk is preapred by adding to skim milk a casein micelle source which brings the casein micelle concentration to at least about 1.5 times that normally present in skim milk, i.e., a casein micelle concentration of at least about 3.5%. Higher casein micelle concentrations will provide a creamier milk analog product. Advantageously, casein micelle concen¬ trations greater than about 4 or 5% are preferred. Dips, spreads, sauces and icings having a pH greater than about 5.6 are prepared by adding a casein micelle source for the fat or cream normally present in the traditional food product. The casein micelle source is employed in amounts to achieve a casein micelle con- centration of at least about 5% by weight of the food product, advantageously at least about 5% by weight and preferably 6-8% by weight. A minor amount of the fat or cream can optionally be retained in the food product. For example, butter-type spreads can be prepared by employing up to about 40% by weight butter oil in the spread.

The following examples illustrate the practice of the present invention but should not be construed as limiting its scope. The lactose levels given in the examples below were determined by estimating the known, lactose levels in skiif milk, and extrapolation to UF skim milk and diafiltered skim milk and were not done by chemical analysis. *

Example 1 Frozen Dairy Dessert A substantially fat-free frozen dairy dessert was made wherein the casein concentration was 7.44% by weight of the final dairy product. Standard ice cream ingredients and ice cream making procedures were employed except no cream was used. Two sources for non- aggregated casein were employed:

(1) Non-Fat Dry Milk (NFDM); and

(2) Ultra Filtered (UF) skim milk (6X).

NFDM contributed 0.7% protein and UF skim milk contri¬ buted 8.6% protein for a total protein content of 9.3% by weight of which 80 percent was casein, i.e., total casein concentration of 7.44%. The stabilizers (gums) used in this fat-free dairy dessert were xanthan (0.02%), locust bean gum (0.05%) and carrageenan (0.07%). This fat-free frozen dairy dessert tasted dairy-like and had a creamy texture. Regular ice cream containing 12% non-fat milk solids contains about 4.3% total protein, i.e., 3.4% by weight casein.

Example 2

Ultrafiltration of Skim Milk For Use in a Frozen Dairy Dessert Twenty (20) gallons (gal.) of skim milk was ultra filtered down to a volume of about 4 gal. Analysis (wt. %) of the starting skim milk, and the resulting concentrate is given below:

Component Skim Milk ( % ) Concentrate ( % )

Fat 0.1 0.444

Protein 3.6 15.98

Lactose 5.1 5.1

Ash 0.7 0.7

Water 90.5 0

Total Sol.ids 9.5 22.22

This UF skim milk was used to make a frozen dairy dessert. All the ingredients are listed below:

Ingredient Weight (gm) Solids (gm)

UF skim milk 1640 364.0

Sugar 320 320.0

NFDM 40 40.0

Whole egg (1.5%) 56 36.4

Gum xanthan 0.4 0.4 locust bean 1.0 1.0 carrageenan 1.5 1.5

Flavors cream flavor 0.41 —

VANIQUE vanilla 2.46 —

4X Bourbon 4.11 —

The above ingredients were mixed, pasteurized, cooled, flavored and frozen in a Taylor Freezer for 10-15 minutes to a drum temperature of lξ?F. The flavors were added during the cooling period. The resulting product had a creamy texture like regular full fat ice cream.

Example 3 Frozen Dairy Dessert A fat-free ice cream-like frozen dairy mix was prepared employing the following ingredients:

Ingredient Description

Keltose™ alginate Lot 32020A Locust bean gum Hi-Tec Polymers Carrageenan Marine Colloids Seakem CM 614 Guar Uniguar 250

Sugared egg yolk Waldbaum sugared yolk Corn syrup solids Star-Dri Lot BO 71722HH Sugar Cane sugar

Condensed skim milk Great Lakes Milk (29.79% solids) UF skim milk 26.9% solids (4% lactose)

Water Tap

The concentration of ingredients was:

Ingredient Weight (gm) Wt. Solids

Keltose alginate 7.2 0.12 7.2

Locust bean gum 3.0 0.05 3.0

Carrageenan 4.5 0.08 4.5

Guar 2.2 0.04 2.2

Sugared yolk 54 0.9 27.0

Corn syrup solids 180 3.0 180.0 ,

Sugar 780.0 13.0 780 t

Condensed skim milk 1596.0 26.5 475.4 1 r ^' 247 .2 gm lactose)

UF skim milk 2142.0 35.7 576.2 r ^' 86. 68 gm lactose)

Water 1231.1 0

Total 6000 gm 2055.5 = 34.35

All of the dry ingredients were blended together. The water, yolk, UF skim milk and corn syrup solids were then added to it with mixing. This mixture was heated in a double boiler with stirring to 157°F and held at about this temperature for 30 minutes. The maximum temperature reached was 162°F. The mix was blended and cooled to room temperature and flavored and frozen in a Taylor freezer. The product had a creamy texture like full fat ice cream.

Example 4 Frozen Dairy Product A fat-free ice cream-like dairy mix was prepared with the following ingredients:

Ingredient Weight (gm) Wt. Solids Lactose (gm)

Keltose alginate 12 0.12 12

Locust bean gum 5 0.05 5

Carrageenan 8 0.08 8

Guar 4 0.04 4

Yolk 90 0.9 45

Corn syrup solids 300 3.0 300

Sugar 1300 13.0 1300

Condensed Skim Milk

(30.33% solids) 3131 31.31 949.6 496.5 UF Skim Milk

(29.73% solids) 2611 26.11 776.3 103.4 Water 2539 25.39

Totals 10,000 100.00 3,399.9 599.9

All dry ingredients were blended together followed by addition of the liquid ingredients with mixing. This mixture was heated in a double boiler to 145°F for I hour. A 2,000 gm batch of this mix was flavored by mixing in a 0.6% by weight 4x FMC bourbon Vanilla, 0.22% L80-50 and 0.01% Cream starter dis¬ tillate. This flavored mix was then frozen. The resulting ice cream-like frozen dairy dessert was creamy like full fat ice cream.

Example 5 Frozen Dairy Dessert A fat-free ice cream-like frozen dairy product was prepared employing substantially the same procedures and ingredients described in Example 4 with the excep¬ tion that corn syrup solids were not used and the total protein was 12.6%, i.e., 9.6% protein from UF skim milk, and 3.0% protein from condensed skim milk. This product had a casein micelle concentration of 10.08% and had a creamy texture like full fat ice cream.

Example 6 Frozen Dairy Dessert

A fat-free ice cream-like frozen dairy product was prepared employing substantially the same procedure described in Example 5 except that the sugar concentra¬ tion was increased to 14.0% and the protein concentra- tion was 11.5%. The casein concentration was 9.2%. The resulting frozen dairy product had a creamy texture like full fat ice cream.

Example 7 Frozen Dairy Dessert The following ingredient were used to prepare fat-free ice cream-like product:

Ingredient Wt. (gm) Solids (gm)

Keltose alginate 3.6 3.6

Locust bean gum 1.5 1.5

Carrageenan 2.4 2.4 Guar 1.2 1.2

Egg yolk 27.0 13.5

Sugar 390.0 390.0

Condensed skim mi Ik

(29.73% solids) 861.0 256.0 UF skim milk (29. 73%i solids) 1184.0 352.0

Water 529.0 0

Totals 2999.7 1020.20

The dry ingredients were mixed and blended into the liquid ingredients. This mixture was heated to 157°F in a double boiler and held at that temperature for I hour. This formulation contained about 179 grams of lactose. The mixture was cooled and flavors were added. The resulting frozen product had a texture like full fat ice cream.

Example 8 Frozen Dairy Dessert A substantially fat-free frozen dessert was prepared according to the procedures described above and included the following ingredients:

Ingredient Wt. (lb) Solids (lb)

Keltose alginate 0.313 0.313

Locust bean gum 0.131 0.131

Carrageenan 0.208 0.208

Guar 0.104 0.104

Yolk 2.35 1.17

Sugar 36.5 36.5

Condensed skim milk 80.7 23.97

UF skim milk 82.6 26.15

Water 52.6 0

Totals 260.5 88.54

The above frozen dairy dessert mix was pas- ceurized, flavored and frozen. The resulting product had a mouthfeel like a full-fat ice cream and contained 5.99% lactose.

Example 9

Starch Modified Formulation Starch was added to the frozen dairy dessert formulations of the present invention to enhance the texture of the product. The following ingredients were used to prepare such a formulation:

Ingredient W . (lb) Solids (lb)

Keltose alginate 1.2 1.2

Locust bean gum 0.5 0.5

Carrageenan 0.8 0.8 Guar 0.4 0.4

Yolk 9.0 4.5

Sugar 140.0 140.0

Starch 5.0 5.0

Condensed skim milk 313.7 96.61 UF skim milk 278.7 91.97

Water 250.7 0

Totals 1,000.0 340.98

The above formulation contained about 6% lactose and was pasteurized, flavored and _. frozen. The resulting product had a very good ice cream-like tex¬ ture.

Example 10 Whole Egg Formulation Whole eggs were used in a frozen dessert for¬ mulation of the present invention. The ingredients are listed below:

Ingredient Wt. (gm) Solids (q )

Keltose alginate 1.2 1.2

Locust bean gum 0.5 0.5

Carrageenan 0.8 0.8 Guar 0.4 0.4

Whole egg 22.5 6.12

Sugar 140.0 140.0

Condensed skim milk 313.7 95.61

UF skim milk 278.7 91.97 Water 242.2 0

Totals 1,000.0 336.60

The above formulation contained about 6% lactose and was pasteurized, flavored and frozen. The resulting product had a creamy ice cream-like texture.

Example 11 Double Egg Yolk Formulation A double egg yolk formulation of the present invention was prepared employing the following ingre¬ dients:

Ingredient Wt. (gm) Solids (gm)

Keltose alginate 1.2 1.2

Locust bean gum 0.5 0.5

Carrageenan 0.8 0.8

Guar 0.4 0.4

Yolk 18.0 9.0

Sugar 140.0 140.0

Condensed skim milk 313.7 95.61

UF skim milk 278.7 91.97

Water 246.7 0

Totals 1,000.0 339.48

The above frozen dairy mix had about 6% lactose and was pasteurized, flavored and frozen. The resulting product had the mouthfeel of a full fat ice cream. However, this double egg yolk formulation had a higher fat content.

Example 12 Potato Starch Modified Low Fat Frozen Dairy Dessert The following two formulations were prepared as frozen dessert mixes and included potato starch sugar:

Formulation 1

Ingredient Wt. (gm) Solids (gm)

Keltose alginate 1.2 1.2

Locust bean gum 0.5 0.5

Carrageenan 0.8 0.8

Guar 0.4 0.4

Yolk 10.0 5.0

Sugar 140.0 140.0

Potato starch augar 10.0 10.0

Condensed skim milk 218.7 63.3

UF skim milk 616.0 116.9

Water 2.4 0

Totals 1,000.00 338.1

Formulation 2

Ingredient Wt. (gm) Solids (qm)

Keltose alginate 1.2 1.2

Locust bean gum 0.5 0.5

Carrageenan 0.8 0.8

Guar 0.4 0.4 Yolk 10.0 5.0

Sugar 140.0 140.0

Potato starch augar 5.0 5.0

Condensed skim milk 205.4 61.4

UF skim milk 662.5 125.7 Water 0 0

Totals 1,025.8 340.0

The above ingredients were blended together, heated to 157°F for j hour and then cooled in a freezer. Flavors were then added to the mixes with mixing before the mixtures were frozen. The resulting frozen dairy desserts had a creamy, ice cream-like tex¬ ture. However, there was a funny off-flavor in both formulations presumably due to the potato starch augar,

Example 13 Scraped Surface Head Exchanger Pasteurization The following frozen dairy mix was made:

Ingredient Wt. (lb.) Sol ids (lb. ) Keltose alginate 0.12 0.12 Locust bean gum 0.05 0.05 Carrageenan 0.08 0.08 Guar 0.04 0.04 Yolk 1.0 0.5 Sugar 14.0 14.0 Starch 1.0 1.0

Condensed skim milk 36.9 10.49 UF skim milk 28.0 7.19 Water 18.8 0

Totals 99.99 33.47

The above ingredients were blended and than pasteurized in a scraped surface heat exchanger. Various aliquots of the above 100 pound batch were flavored as follows and frozen:

Flavor

Aliquot Quest (Wt. %) Vani .11a (Wt. %) 1 0.05 0.7 2 0.10 0.7 3 .05 1.0 4 0.10 1.0 5 0.05 1.4 6 0.10 1.0 7 0.20 0.52

All of the above flavored frozen dairy dessert aliquots had a texture like full-fat ice cream.

Example 14 Stabilizer Formulations Four (4) formulations of frozen dairy desserts were made containing (1) substantially non-aggregated casein micelles (UF skim milk) as a fat substitute, (2) 0.01% egg yolk, (3) 14% sugar, (4) flavors, and (5) the stabilization systems described below in weight percent of final product.

Stabilizer Formula

Gum Component 1 2 3 4

Keltose alginate 0.12 0.12 0.27 0.25

Locust bean gum 0.05 0.05 0.25 0.10

Carrageenan 0.08 0.08 0.10 0.10 Guar gum 0.04 0.30 0.25 0.25

All formulations had a texture like full-fat ice cream with the formulation containing Stabilizer Formula 1 being preferred.

Example 15 Diafiltered UF Skim Milk As A Casein Micelle Source Skim milk was ultrafiltered (10,000 Dalton filter, i.e., AMICON wide channel membrane P-10 DD 1118502) to a 6-fold concentration (6:1 volume reduction or 6X) . Five volumes of water were added to the reten¬ tate and the diluted retentate was ultrafiltered at 6:1 volume reduction. This diafiltered UF skim milk was then used to prepare the following frozen dairy dessert mix:

Ingredient Weight (lb) Condensed skim milk (29.52% solids) 640.0

Diafiltered UF skim milk (30.3% solids) 496.0

Skim milk (8.71% solids) 706.0

Sugar 308.0

Corn starch (MIRAGEL 463) 22.0 Sugared egg yolk 22.0

Alginate (KELTOSE) 2.64

Carrageenan (SEAKEM CM614) 1.76

Locust bean gum (MEYPRODINE 200) 1.1

Guar gum 0.88

A pre-blend of all of the Alginate, carrageenan, locust bean gum, guar gum and starch and 108 lb. of the sugar was prepared by admixing these dry ingredients. A Liquivertor™ liquifier was charged with all of the condensed skim milk, dialfiltered UF skim milk and skim milk and mixed. The pre-blend was slowly added to the liquifier vortex. The balance of the sugar (200 lb.) was added to the liquifier followed by the addition of the egg yolk. The mixture was blended for 15-20 minutes. The resulting mixture had a pH of 6.39

and a density of 1.15 gm/cc. This mixture was pasteurized at 176°F for 25 seconds. After pasteuriza¬ tion the mixture was flavored with BECKS vanilla (0.7% total weight) and QUEST cream 8760084 (0.05% total weight). The flavored mix was frozen. The frozen dairy dessert had a texture like a full fat ice cream.

Example 16 Freezer Stability

The frozen dairy desserts of Examples 1-15 were hardened to -20°F and they retained their creamy texture when eaten at ice cream serving temperature (0-10°F). The formulation of Example 6 was held for three months at -20°F and had a creamy texture when thawed and eaten at 0-10°F.

Example 17 Fortified Skim Milk

A fortified skim milk was prepared by mixing 69 parts by weight skim milk and 31 parts by weight 4X UF skim milk having a solids content of 20.3%. The flavor and texture of the fortified skim milk was improved over regular skim milk. The fortified skim milk was used to make hot chocolate and tasted superior to hot chocolate made from whole milk.

Example 18

Milk Shake Mix The following ingredients are mixed to form a milk shake mix:

UF skim milk (6X or 8X) 14.0

HFCS 55 6.5

36 DE corn syrup 3.00 Stabilizer, emulsifier 0.24

Skim milk 40.00

Water 36.26

100.00.

Example 19 Chocolate Mousse The following ingredients are mixed to form a chocolate mousse:

g.

Milk protein hydrolysate 2, .0

Carrageenan 1. .0

Instant starch 1, .0 Sugar 8. .5

Cocoa 2, .5

NFDM 3. .0

UF skim smilk (6X or 8X) 14. .0

Water 28. .00 Skim milk 40. .00

100. ,00

Example 20 Whipped Topping

The following ingredients are mixed to form a whipped topping. Flavors and coloring are added as desired:

Milk protein isolate 1..56 Milk protein hydrolysate 0. ,20 Sucrose 12. .00 Dextrose 0. .60 Stabilizers 0. .10 Water 38. .84

Emulsifiers 0, .70 Flavors and colors optional UF skim milk (6X or 8X) 26, .00 Skim milk 20. .00

100, .00%

Example 21

Butter Spread The following ingredients are mixed to form a butter type spread:

Butter oil 30.00

UF skim milk (6X or 8X) 67.50

Emulsifier 1.50

Flavor 1.00

100.00*

Example 22 White Sauce A white sauce is prepared by mixing the following ingredients:

UF skim milk (6X or 8X) 15.00

Modified waxy maize starch 4.20

Maltrin M100 7.00

Salt 0.70

Butter flavor .0.10

Color optional

Water 33.00

Skim milk 40.00

100.00%

In further embodiments, non-aggregated casein micelles are added to icings, puddings, sauces, dips, whipped toppings and spreads as a total or partial fat/cream substitute whereby the resulting food products have the texture and mouthfeel of their full-fat counterparts.