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Future uses of skimmmed milk‐texturizing processes
Author(s) -
ENGLISH A.
Publication year - 1981
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1981.tb01503.x
Subject(s) - food science , skimmed milk , business , fish <actinopterygii> , agricultural science , chemistry , environmental science , biology , fishery
There is a need to texturize skimmed milk to increase the sales of this product within the EEC, not least as a defensive measure against possible changes in the Common Agricultural Policy. In creating new products based on skimmed milk, competition with existing dairy products must be avoided. Human foods must be the prime aim of such work because these give higher returns than animal foodstuffs. Possibilities for texturization could exist in substituting for bread, potatoes, fish. and meat. The most attractive possibility is that of a meat substitute made by one of several methods such as wet or dry spinning, gel formation, or thermoplastic extrusion. In addition, there are other texturization processes which should not be forgotten, including the production of cheese analogues and plastics materials as well as conventional cheese and yoghurts.