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From Dairy Management Inc.™
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Bologna, Pork and Beef
Ingredients
USAGE LEVEL (%)
Pork (50% Lean)
38.08
Ice/Water 29.00
Beef (90% Lean) 26.06
80% Whey Protein Concentrate 3.00
Salt 2.30
Sugar 1.00
White Pepper 0.30
Nutmeg 0.13
Ginger 0.13
Sodium Erythorbate (540 ppm)
Sodium Nitrite (154 ppm)
Cellulose Casing —
100.00
Developed at the Wisconsin Center for Dairy Research, Madison, Wisconsin.
Procedure
1. Add meat, salt, curing ingredients, whey protein concentrate and half of the ice to cutter. Drop the temperature to about 4°C (39°F). Chop until a stable emulsion forms.
2. Add the remaining ice and spices.
3. Heat to about 13°C (55°F).
4. Stuff in cellulose casings and cook to an internal temperature of 77°C (171°F).
Benefits of Using Dairy Ingredients
Whey Protein Concentrate
Increases viscosity when heated.
Forms irreversible gels (gelation).
Helps prevent moisture loss (syneresis).
Improves yield.
Aids in emulsification.
Improves adherence properties.
Note: This formula is provided for demonstration purposes and as a starting point for product development efforts. Please check local regulations for the use of product names and specific ingredients. For further assistance, please contact our Technical Support Hotline at 1-800-248-8829.