Nonfat Dairy Coffee Whitener Made from Ultrafiltered Skimmilk Retentates

Rafael Jiménez-Flores, Cornell University
F. V. Kosikowski, Cornell University

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http://dx.doi.org/10.1111/j.1365-2621.1986.tb10881.x

NOTE: At the time of publication, the author Rafael Jiménez-Flores was affiliated with Cornell University. Currently, May 2008, he is Professor of Dairy Science at California Polytechnic State University - San Luis Obispo, CA.

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.