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Physical Properties of Food and Milk Components: Research Needs to Expand Uses

Institute of Food Science, Stocking Hall, Cornell University, 14853

ABSTRACT

The physical properties of milk components affect the functional properties and quality attributes of foods in which they are used. Hence, knowledge of the basic physical properties of milk components is critical in determining the usefulness of milk components in food formulations and in determining quality attributes and acceptability of foods containing these components. Although much is known about the chemistry of milk components, fundamental data are limited regarding the physical properties that govern functionality and quality. This lack of information may limit potential uses of milk ingredients in the food processing industry.

With the increasing formulation and fabrication of food products, the need and demand for reliable functional ingredients will expand. The food processing industry will increasingly place a premium on obtaining functional ingredients with reliable, well-defined physical and functional properties to facilitate automated formulation of food products and to ensure consistent product quality. Additionally, the satisfactory substitution of ingredients or simulation of traditional foods critically depends on knowledge of the physical properties of ingredients and of foods per se. Hence, there is a need for the establishment of a data bank that contains reliable information on the physical and functional properties of milk components and dairy ingredients. Where reliable data are not available, the needed research should be undertaken. In order to be successful in this endeavor, reliable, standardized testing methods need to be developed to measure those physical and functional properties related to quality attributes of foods.