Ultrafiltered (UF) milk has long been popular with manufacturers of reduced-carb foods and beverages as a versatile ingredient that can offer more protein and less lactose.

Now UF milk is adding to its popularity by helping food and beverage formulators meet new and emerging diet trends, said Karen Smith, dairy processing technologist for the Wisconsin Center for Dairy Research at the University of Wisconsin-Madison, and Sharon Gerdes, technical support consultant for Dairy Management Inc.™ (DMI).

In their presentation to participants at the 2006 Dairy Innovation Forum, Smith and Gerdes explained how UF milk is created and why food and beverage manufacturers should leverage this versatile ingredient that delivers the dairy triple play of flavor, functionality and nutrition.

Manufacturing UF milk
To create UF milk, Smith told Forum participants, processors pass skim milk through a membrane that separates components by molecular size. Smaller molecules—lactose, soluble minerals and water—pass through the membrane, while larger molecules—casein and whey proteins—are retained. It is this retained material that constitutes UF milk. Dried UF milk is called milk protein concentrate.

Gerdes explained how ultrafiltered milk can be used to produce popular new dairy-based products and dairy-based foods and beverages that are higher in protein and lower in carbohydrates than their traditional counterparts. UF milk is also useful in formulating reduced- or no-lactose dairy products for consumers who are limiting lactose intake.

Gerdes talked about new uses of UF milk, including:

• A milk that’s been ultrafiltered to deliver more protein.
• A lowfat, dairy-based beverage that blends skim milk, UF milk, omega-3 oils, antioxidants, vitamins and minerals.
• A ready-to-drink, dairy-based coffee beverage.
• Yogurt smoothies enhanced with whey protein concentrate (WPC) and vitamins.
• A lactose-free and light cheese made from UF skim milk.
• Reduced-calorie and reduced-lactose ice cream or frozen desserts.

Benefits of UF milk
Because of UF milk’s nutritional profile, manufacturers may be able to make label claims for products manufactured using UF milk, including “reduced calorie” and “excellent source of protein.”

Nearly 160 industry leaders attended DMI’s annual, by-invitation-only meeting dedicated to innovative thinking in the dairy, food and beverage industries. This year’s event, held Feb. 7-8 in Scottsdale, Ariz., was DMI’s fourth annual showcase for dairy food trends, research, technologies and nutrition findings.