Newer variants of milk powders and milk-based powders are being produced are looking for prospective end users. Powders possess physical and functional properties that are of significance in its usage notably powder structure, particle size distribution, powder density, bulk density, particle density, occluded air, interstitial air, flowability, rehydration (wettability, sinkability, dispersibility, solubility), hygroscopicity, heat stability, emulsifying ability, water activity, stickiness, caking, and others. Some of the functional properties of significance to milk powders and milk-based powders are discussed in this review. Applications with regard to specific milk powders for reconstituted cheese making, coffee creamers, and those suited for milk chocolate and for the baking industry are described.

Abstract:The demand for ultra-high-temperature (UHT) processed and aseptically packaged milk is increasing worldwide. A rise of 47% from 187 billion in 2008 to 265 billon in 2013 in pack numbers is expected. Selection of UHT and aseptic packaging systems reflect customer preferences and the processes are designed to ensure commercial sterility and acceptable sensory attributes throughout shelf life. Advantages of UHT processing include extended shelf life, lower energy costs, and the elimination of required refrigeration during storage and distribution. Desirable changes taking place during UHT processing of milk such as destruction of microorganisms and inactivation of enzymes occur, while undesirable effects such as browning, loss of nutrients, sedimentation, fat separation, cooked flavor also take place. Gelation of UHT milk during storage (age gelation) is a major factor limiting its shelf life. Significant factors that influence the onset of gelation include the nature of the heat treatment, proteolysis during storage, milk composition and quality, seasonal milk production factors, and storage temperature. This review is focused on the types of age gelation and the effect of plasmin activity on enzymatic gelation in UHT milk during a prolonged storage period. Measuring enzyme activity is a major concern to commercial producers, and many techniques, such as enzyme-linked immunosorbent assay, spectrophotometery, high-performance liquid chromatography, and so on, are available. Extension of shelf life of UHT milk can be achieved by deactivation of enzymes, by deploying low-temperature inactivation at 55• C for 60 min, innovative steam injection heating, membrane processing, and high-pressure treatments.

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Cheese is an extremely versatile food product that has a wide range of flavor, textures and end uses. The vast majority of cheese is eaten not by itself, but as part of another food. As an ingredient in foods, cheese is required to exhibit functional characteristics in the raw as well as cooked forms. Melting, stretching, free-oil formation, elasticity and browning are the functional properties considered to be significant for Mozzarella cheese. When a cheese is destined for its end use, some of its unique characteristics play a significant role in the products acceptability. For instance pH of cheese determines the cheese structure which in turn decides the cheese shredability and meltability properties. The residual galactose content in cheese mass determines the propensity of cheese to brown during baking. Development of 'tailor-made cheese' involves focusing on manipulation of such unique traits of cheese in order to obtain the desired characteristics for its end use application suiting the varied consumer's whims and wishes. This comprehensive review paper will provide an insight to the cheese maker regarding the factors determining the functional properties of cheese and also for the pizza manufacturers to decide which age of cheese to be used which will perform well in baking applications.

Suitability of xanthan gum (XG)-locust bean gum (LBG), carrageenan (CAR)-LBG, and XG-CAR in 1:1 proportion at 0.42% in the formulation was assessed in the manufacture of Mozzarella cheese analogue. The stabilizer blends did not signifi cantly infl uence the composition, texture profi le, organoleptic, baking qualities and pizza-related characteristics of cheese analogues. Considering the infl uence of stabilizer blend on the sensory quality of analogue and sensory rating of pizza pie, XG-LBG blend (1:1) was preferred over XG-CAR and CAR-LBG.