Caseinate: This protein is derived from skim milk.Caseins are also used in wax to shine fruits and vegetables, as an adhesive, and to fortify bread. Casein: This a protein in milk and is used as a binding agent.The Canadian Food Inspection Agency defines modified milk ingredients as any of the following in liquid, concentrated, dry, frozen, or reconstituted form: However, absorption and formula changes are seldom necessary when switching from dry milk to a blend, or from a blend to a blend.įor nutritional labelling, or when using a blend in a non-standardized product that must carry an itemized ingredient label, all blend components must be listed in their proper order on the label. A popular blend is whey mixed with 40% soy flour solids and a small quantity of sodium hydroxide to neutralize the whey acidity.ĭough consistency may be a little softer if the milk in the replacement blend exceeds 3%, and this could dictate the need to increase dough mixing by at least half a minute. All-dairy blends range from mostly dry skim milk to mostly whey. Product types vary from all dairy to mostly cereal. Their protein contents range from 11% to 40% some are wet, some are dry-blended.
Innumerable replacement blends are available to the baker. Milk substitutes are becoming increasingly popular as replacements for straight skim milk powders. Whips well, can be piped custards, cream fillings, confectionary productsĪdded to coffee, poured over puddings, used in saucesĪdded to coffee custards and ice cream mixes
Table 16 Cream Types and Fat Content Name Table 16 lists some of the common cream types and their uses. Use whipping cream or heavy cream instead. This is cream with about 48% milk fat, which is not readily available in Canada, except in some specialty stores. If you have recipes from the UK, you might see references to double cream. If you are using recipe that calls for country cream, you may substitute 18% cream. In Quebec, country cream is sold, which contains 15% milk fat. You can make your own light cream by blending milk with half-and-half. In Canada, “light cream” is low-fat cream, usually meaning it is cream with 5% to 6% fat. calls light cream is referred to most commonly as half and half. Before adding stabilizer, check the ingredients on the carton some whipping creams nowadays have added agents such as carrageenan, in which case an additional stabilizer may not be necessary.Ĭanadian cream definitions are similar to those used in the United States, except for that of “light cream.” In Canada, what the U.S. A stabilizer, some sugar, and flavour may be added during whipping. For best whipping results, the cream should be 48 to 60 hours old and be cold. This percentage of fat is not a mandated standard much less than this and the cream simply will not whip. Cream with 36% or higher is called heavy cream. Whipping cream is about 32% to 36% in milk fat content. Cream in this range may be sold as half and half, coffee cream, or table cream.
The usual minimum standard for cream is 10% fat content, though it ranges between 10% and 18%.
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