Innovate with Dairy Dairy Management Inc. Email Technical Support Innovate with Dairy Innovate with Dairy
Innovate with Dairy
Innovate with Dairy
Innovate with Dairy Email Technical Support Dairy Management Inc.


SEARCH
 
User Name

Password

>> Register Now
© Dairy Management Inc.™
Privacy Policy
From Dairy Management Inc.™
 Printable Version
Beef Patty, Lowfat
Ingredients
USAGE LEVEL (%)
Beef (90% Lean)
86.00
Water
11.50
80% Whey Protein Concentrate
2.00
Salt 0.50
100.00
Developed at the Wisconsin Center for Dairy Research, Madison, Wisconsin.
Procedure
1. Grind meat through 9.5 to 12.7mm (3/8 to 1/2 in.) plate.
2. With mixer, blend meat, 80% whey protein concentrate, salt and water for 2 minutes.
3. Hold at –1 to 1°C (30-34°F) to prevent the fat from smearing, and to aid in patty formation.
4. Grind through 0.32cm (1/8 in.) plate and form into patties.
Benefits of Using Dairy Ingredients
Whey Protein Concentrate
Increases viscosity when heated.
Forms irreversible gels (gelation).
Helps prevent moisture loss (syneresis).
Improves yield.
Improves salt tolerance.
Unfolds to stabilize the globules after adsorption at the oil/water interface.
Provides emulsion stability by reducing fat globule mobility and minimizing coalescence.
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.