Dairy preparations refer to a combination of milk ingredients chosen and associated for their nutritional and functional properties. As a result, they meet a specific application objective in order to give the finished product an optimal texture, taste and nutrient supply in accordance with an economic target.
Uses of dairy preparations
Due to the different substances that make up milk, dairy preparations have different characteristics. These are due to the presence of the selected ingredients, their concentration level, the production technique, etc. These preparations thus bring interesting technical and functional properties to the recipes that incorporate them:
- gelling, emulsifying, thickening, frothing or stabilizing properties;
- organoleptic qualities and sensory profile;
- functionalities (in particular for the storage or use of the product).
Dairy preparations are used in many food categories: cold cuts, prepared dishes, pastries, ice cream or chocolate. For example, caseins provide viscosity and are a good emulsifier, whey proteins give flexibility to brioche pasta and also provide texture, lactose gives a nice gilding to pastries…
The benefits of dairy preparations
The first benefits of dairy preparations lie in improving the different organoleptic qualities of a product. They make it possible to refine the aromatic profile, play on the texture or even the visual appearance.
In addition, they are a source of enrichment in proteins and minerals, particularly calcium, which is frequently highlighted ("source of calcium", "rich in calcium", etc.). Since their protein, mineral and fat levels are adjustable, the products can meet the specific needs of certain audiences: dietary, for athletes, the elderly, etc.
Dairy preparations also make it possible to improve an industrial process and develop cost-effective solutions through lower production costs for processed products. For example, some are particularly suitable for white sauces and pastry creams.
The different functional and nutritional properties of dairy preparations are therefore a real asset in the preparation of recipes.
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