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California Polytechnic State University, San Luis Obispo

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Dairy Science

1986

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Nonfat Dairy Coffee Whitener Made From Ultrafiltered Skimmilk Retentates, Rafael Jiménez-Flores, Frank V. Kosikowski Jan 1986

Nonfat Dairy Coffee Whitener Made From Ultrafiltered Skimmilk Retentates, Rafael Jiménez-Flores, Frank V. Kosikowski

Dairy Science

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.