IL32527A - Method of making non-butterfat dairy products - Google Patents

Description

Method of making non-butterfat dairy products STAUFPBR CHEMICAL COMPANY C. 30825 32527/2 - la - This application relates to an improved process for the manufacture of ni&n-¾utterfat dairy products and more particular! to a process for manufacturing non-butterfat dairy products wherein whey solids ar* eaployed as a component of the composition.

Non- utterfat dairy products are synthetic or prepared dairy-type products which contain no butterfat, rather vegetable oils or other fats. They can be prepared as dry powders or as ! liquids or semi-solids. Included within butterfat dairy products are coffee whiteners, which are used conventionally as a replacement for cream or milk in coffee; whipped topping bases, which are used as a replacement 'for whipped cream in various dasoerta; frozen desserts ouch as mellorineo, ice milks, &ηά the Ilka; imitation sour creamsj imitation cream cheeses^ baby formulae; cream pie bases; cocoa, drinks ; instant breakfast ta $ p ocess cheese | soups; fcaby foods; filled milk, and invitation xailk arid the like. In the past. eueh preparations have conventionally contained such ingredients as corn syrup solids or sugars, salts, stabilizers, emulsifiers, oils, fats or vegetable shortenings, water and sodium caseinate0 While sodium case nate has served effectively as an ingredient in such preparations, shortages in milk from . ■ -which sodium caseinate is prepared have led to the proposal to use whey solids as a replacement for sodium caseinate.

As a by-product of cheese production, whey- has. long "been, disoarded as waste. In recent times, world-wide shortages of protein have directed a considerable effort to the recovery of whey protein' as a food source. While a re^i el small pro-portion of whey if u i ized In s&lma feed', and proportion is dried and utilized' for men coem tio , a large proportion of whey is still discarded i* ma s. This has resulted not" pn¾y in a loss of recoverable protein as a food so rces but has also contributed to the .poll tioift of man streams, lakes and rivers.

The very eamp©Bition of whey has historically mitigated, agains its us® a® a food/source. Whay ©©ntains. onl from about 5 to .about' 10ji soliis, the remainder being water.' T s* to even produce dry whey solids, a disproportionately large amom :of water must be .removed. Large-scale drying techniques have in recent years been developed, however, which make the production of dry whey solids both technically possible and economically feasible. A very large proportion of the dried whey produced, however,, still is utilised as- animal feed. Wtilization of whey solide in food ©opesitione fo hm C02ii«w ion has not proved feasible because of the functional deficlevies inherent' in the dry .whey .solids hemselves.

The use of whey has proven func ionally deficient in non-butter t containing dairy product compositions, although such - - 52527/2 Therefore, in accordance with the present invention, a process for preparing a non-hu terfat dairy product which normally contains sodium caseinate in combination with such other ingredients asr are normally utilised in the non-butterfat dairy product to be produced, the improvement which comprises the steps of: A. admixing together with said such other ingredients, independent of sequence, after (1) an oil, as hereinbeak-Ke defined; and (2) adding as replacement for some or all of the sodium caseinate requirement of said product a. a liquid whey; and b. at least 0.1"/°, based on the whey protein, of an alkali metal polyphosphate wherein thn alkali metal has a molecular weight of less than 50 and the phosphate has a content of at least 66%, the remainde of said requirement being satisfied with .sodium caseinate, 'B. thereafter homogenizing the aforesaid admixture at a temperature j . from about 150°F. to about 180°F. and C. thereafter recovering a liquid non-butterfat dairy product.

Illustrative of the linear alkali metal polyphosphates suitokl for use in this invention are sodium hexametaphosphate , Graham's salt and potassium polymetaphosphates .

Tii© linear sodim pQlyhoa totQa goiwall ava an . average ohaia length of fs su about 10 to abo¾t 100, although thoaa havin an erage chain, lectin of tvm abo t 12 to' about 53 are efaced. PofcasBlwsa polyphosphates generall havd an a e age chain length of froai about 1000 to about 10,000. ■ Mix ures of the linear alkali metal polyphosphates can, of course, be ueied in this iavenfcloa..

• Whole liquid whey is the liquid normally obtained from' the manufacture of cheese. This liquid is residual from the milk after the formation and removal of the curds. The whole liquid whey contains soluble protein, principally laotoglobulin and lactalbumin, soluble fats and minerals of th© milk,, fat, '. approximate composition of whole liquid whey is illustrative and generally representatives Approximate Percent Constituent . ■ by Weight Wate 93.2 Protein 0.9 Lactose 5.1 Fat 0.3 Minerals 0.5 Whole liquid whey generally contains approximately 7# by weight solltfs and ean he employed in the process of this invention. Additionally, however, condensed whey can be employedf if deaired. She liquid whey is condensed by the removal of water until it contains from ab«ut 60 to about 0^ toy weight water. This condensing operation ean be effected by any of the known milk condensing processes known to the art. As in the operation of these condensing operations, care should be taken to avoid excessive denaturatio of the protein. This condensing process can be conducted by warming, the liquid whey under reduced pressure and thereby removing a portion of the water content. This can also be effooted through the uee of spray drying techniques by only partially removing the water during the operation.

Certain preliminar treatments of the whey ca be conducted prior to condensation, if desired. For example* the liquid whey may be partially or totally demlnerallzed through the use of conventional prooesses such as dialysis, electro-dialysis or the like. Additionally, a portion of the lactose may be removed through crystallization, eithe prior to Or during the condensation operation. While, as noted above, either of these operations eaia be effected, neither is necessary* as the use of condensed whole whey containing the naturally occurring jailnerals and lactose i their nomal aiaounts.can be effectively enployed- In the present inv nt on* although the treatment - steps easa be . tilized-, if desired..

As was indicated above when condensed whe Is employed it Is condensed to a point that it contains from about 60 to about 90ji.¾y weight wate » It should be noted that the particular amou of water permitted to remain in -the condensed . whey is d®t©xftljaed primaril upon the f©ra_ l¾t.l@n in which it ls .to.be utilized and for. this reason, it will vary somewha . . from recipe to recipe and formulation to. ©mul tos„ This is ©asi y de eOTlnedp ow e ^ by one skilled in the art a er a particular emulation has. been decided upon. In©r adjustments in the amount of wafce^ cans of coursee also be mad® t® sui a given reeip© o change0 The amount of linear alkali metal polyphosphate utilised In the process of- his inven ion will -var slightly depending '¾ ©m -the .pa2?¾i©ular. li¾uid wh@y\em loye , . 'the e^toeamen , if a y, and the particular femulation or eci e in which they are to be used0 In ga&era , owev r, amounts of at least 1„0 based on th® percent w ¾ protein are satiafact@ryp although It is preferred that amounts from about 10 to about be used, and most preferred tha amounts from about 25.0 to about' be used-. Again, slight ad justatient 'well within the skill of the ar may be. dt&irbl® t© rnshlev® ©ptiiaum performance In any given formulatio „ Ratios, of 5x1 protein to phosphate to 3x1 are preferred based on eeonomi© considerations and ©ptSmum perforaianee, although higher and lower ratios can be employed If desired.

The term "oil" as used herein is intended to include both the vegetable oils and shortenings as well as such animal fats and oils which are similarly employed . It 'is, of course, understood that such animal oils exclude butterfat, although, if desired, this could also be used. Illustrative of such oils are the various seed oils such as soybean oil, com oil, coconut oil, peanut oil, safflower seed oil, and the like. Also included within this term are mixtures of such oils as well as the hydrogenated oils which are conventionally marketed as vegetable shortenings. Again, the animal fats such as those which are conventionally used as shortenings as, for example, lard, can also be.' used.

Other ingredients which are conventionally used in the non-butterf t dairy product compositions and which can be employed effectively in the present invention are set forth below. It is, of course, . understood that these ingredients are exemplary, and effective conventional substitutes therefor can be used, if desired.

Emulsifying agents conventionally used in these formulations are the mono- a diglycerides of the -fat acids, usually in admixture. Other food=grade emulsifiers can also be used within the scope of this invention.

Various gums are conventionally employed as stabilizers such as carrageenan, tragacanth, guar, carboxymethyl cellulose, and the like. Cora syrup solids are conventionally employed in these mixtures, although any other dextrose material which provides results equivalent to corn syrup solids can, of course, be used herein. Sugars, as well as the various natural and artificial sweeteners sush as hone and the cyelamates can be used also. Various flavorings are also conventionally employed to impart a particular flavor to the final product.

A buffer is also conventionally employed such as di-potassium phosphate. Other equivalent food-grade buffer materials can be and are used in these materials, such as sodium phosphate.

Since the amow.ts of these additional ingredients vary from composition to composition, it is difficult to provide general amounts employed in respect to them., However, under the discussion of the individual representative non-butterfat dairy products which follows, general amounts employed for each of these ingredients are specified. In any event, these formulations, ingredients and their amounts are well known in the art as they are conventionally employed.

The various ingredients used in any given formulation in thig process can be initially mixed and charged feo a con~ ventional t©©degrade homogenlzer. While it is desirable to use a conventional two~stage homogenizer, any equivalent type homogenizing apparatus can be employed.

Homogenization breaks up the fat globules and stabilizes the fat emulsion against gravity separation. The product to be homogenized is pumped under pressure of several thousand pounds through a constricted orifice, in which process the fat globules are disintegrated in smaller globules.

The homogenization step is conventionally conducted under supera mospheric pressure. These pressures are desirably from about 5000 to about 500 psi. This homogenization step is also carried out under an elevated temperature of from about 150° P. to about l8p° P.

After the mixture has been homogenized, it is then conducted to the next step of the operation. If, of course, the formulation being prepared is a liquid, after homogenization the product is removed and packaged. If, on the other hand, the product being prepared is a dry formulation, then the homogenized liquid is removed and dried by such conventional equipment as spray drying or tray drying, and is thereafter packaged. As an optional step, the dried products can be post-treated to agglomerate particles and size them to enhance the dissolving properties of the product and reduce dustiness.

Whey should be employed in such amounts to provide the non-butterfat dairy product with a protein content of at least O.yfi when demineralized whey is employed and at least 0.8$ when undemineralized whey is employed.

As indicated above, the compositions of this invention are directed primarily to utilization in non-butterfat dairy products. Certain of these non-butterfat dairy products are described in detail hereinafter. For convenience, sodium caseinate has been used as an illustrative component. It is understood, however, that the condensed whey-^phosphate ingredients employed in the process of this invention serve as total or partial replacement for this ingredient and substitution serves as example.

Coffee Whiteners Coffee whiteners have been on the market for several years and have proven to be an effective substitute for whole milk and cream in coffee. Two types of coffee whiteners have been marketed: the dry and liquid form. These products have the advantage that they are less expensive than the corresponding natural dairy product. The dry form is particularly advantageous in that it requires no refrigeration, and reduces risk of spoilage. For these reasons, coffee whiteners have received a popular reception in such market areas as offices, and picnic and company supplies where refrigeration is not available or where risk of spillage is a problem. Sodium caseinate is commonly used in coffee whiteners to encapsulate the fat or oil droplets, thus preventing separation of the fat and coalescence of the droplets to form fat lakes on the surface of hot coffee. As is well known, cream often separates on the surface of hot coffee forming globules of butterfat. Thus, when properly formulated and manufactured, coffee whiteners are often superior in stability to cream.

Sodium caseinate is generally used in dry coffee whiteners in amounts of from about 5 to about 10# based on the total composition.

Set forth below are typical coffee whitener formulations with a range of ingredients given for each. One of these formulations is for a liquid type coffee whitener, the other for a dry type.

In the example below, the control formulation is a typical formula for coffee whiteners containing sodium caseinate.

Coffee Whiteners, Liquid Ingredients (Range) Condensed whey containing from about 6o# to about 90$ water 70.0 - 80.0 Sodium or potassium polyphosphate having a P205 content of 66# 0.1 OR Sodium caseinate 0.5 - 5.0 and Water To bring formulation to 100 Corn syrup solids 7.5 - 15.0 (Adjusted for phosphate-whey mixture) 2.5 - 5.0 Vegetable shortening 7.5 - 15.0 Dipotassium phosphate 0.5 - 1.5 Stabilizer and emulsi iters 0 - 5.0 Coffee Whiteners, Dry- Ingredients jo (Range) Sodium caselnate 5.0 - 10.0 and Water As needed to bring formulation to 100 OR Condensed whey containing from 3# to 6% water 22.0 - 44.0 and Sodium or potassium polyphosphate having a P2O3 content of at least 66 0.1 Vegetable shortening 35.0 - 50.0 Corn syrup solids 35.0 50.0 (Adjusted for phosphate-whey mixture) 12.0 17.0 Emulsifiers and stabilizers 0 5.0 Dipotassium phosphate 0.5 3.0 Flavoring As needed In the foregoing formulations, condensed whey and polyphosphate can be used to replace the sodium caselnate in whole or in part.

Two typical type formulations for coffee whiteners utilizing condensed whey and polyphosphate are set forth below: Coffee Whitener (liquid) Ingredient Percent Sodium caseinate 0.5 - 5.0 and Water As needed to bring formulation to 100$ OR Condensed whey containing from 60% to 90% water 84.59 and Sodium or potassium polyphosphate having a P20s content of at least 66% Ο.38 Corn syrup solids 3.88 Dipotassium phosphate 1.05 Vegetable shortening 10.00 Stabilizer and emulsifier O.3O Co ee Whitener (dry) Ingredient Percent Sodium caseinate 5.0 - 10.0 and Water As needed to bring formulation to 100% OR Condensed whey containing from 3.0$ to 6.0% water 36. 0 and Sodium or potassium polyphosphate having a P2O5 content of at least 66% I.60 Hydrogenated vegetable shortening 44.20 Corn syrup solids 15.75 Mono- and diglycerides 0.50 Carageenin 0.35 Dipotassium phosphate 1.00 Flavoring 0.20 In the examples which follow and throughout this specification all parts and percentages given are by weight unless otherwise specified. Additionally, the following terms have the following meaning throughout : Com syrup solids - 2 DE - Powdered maltodextrin produced by spray drying low concentration corn syrup. The numeral letter designation refers to a 24 Dextrose equivalent.

Carageenin is a gum extracted from red seaweed (Irish Moss).

Emulsifier - In each instance the emulsifier used was a mixture of mono- and diglycerides of the fat acids containing approximately 0# monoglyceride.

Vegetable shortening - Hydrogenated vegetable oil.

It will be noted that in the various non-butterfat dairy products set forth herein when the whey-polyphosphate mixture of this invention is used, the sugar or corn syrup solids must be adjusted. This adjustment is by reduction in amount necessary and provides a savings.

The following description sets forth in complete detail several other non-butterfat dairy products: Whipped Topping Bases Whipped toppings for desserts have been utilized in commercial bakeries for some timej it was not, however, until the advent of the commercial aerosol can that these toppings attained widespread home use. Sodium caseinate is conventionally utilized in the preparation of the whipped topping bases utilized in both the commercial toppings, liquid and dry, as well as the aerosol can type. These toppings are another example of non-butterfat dairy products made without sacrifice of flavor or aesthetic appearance, in a potential per capita availability greater than natural butterfat containing commodities. Within the provisions of this invention it has been found that the sodium caseinate can be replaced totally or partially on a protein basis in whipped topping bases to provide equal or superior results. Sodium caseinate is utilized to fulfill the same function here as in coffee whlteners, i.e., to bind water and encapsulate the oil or fat droplets thereby stabilizing the emulsion and stabilizing the foam eventually produced. Sodium caseinate is normally used in these compositions in an amount of from about 0.5 to about 10 by weight.

Representative formulations of both liquid and dry whipped topping bases are set forth below showing relative ranges of ingredients.

Whipped Toppings, Liquid Ingredients $> (Range) Sodium caseinate 0.5 - 5.0 and Water As needed to bring formulation to 100 OR Condensed whey containing from about 6oj& to 90$ water 60.O - 70.0 and Sodium or potassium polyphosphate having a P2OS content of at least 66% 0.10 Sugar 15.0 Corn syrup solids 0 15.0 (Adjusted for phosphate-whey mixture) 0 5.0 Vegetable shortening 20.0 40.0 Stabilizer and emulsidMfciff»v ^ 0.2 Flavor and color As needed Whipped Toppings, Dry Ingredients (Range) Sodium caselnate 3.0 - 10.0 and Water As needed to bring formulation to 100 OR Condensed whey containing from 3.0# to 6.0# water 13. 5 - 22.0 and Sodium or potassium polyphosphate having a P20s content of at least 66# 0.55 - 1.0 Vegetable shortening 50.0 - 70.0 Sugar 20.0 (Adjusted for phosphate-whey mixture) 7.0 Corn syrup solids .0 Stabilizers, emulslflers, buffers, flavor, color 0 - 15.0 The combination of polyphosphate-and condensed whey can be used to replace sodium caselnate totally or in part in these formulations .

The sodium caselnate, or condensed whey and polyphosphate is blended with the sugar and stabilizer. The water is placed in a steam Jacketed kettle and the dry ingredients are added. The mixture is heated to a temperature of 120° F. The shortening and emulslflers are melted together and added to the water suspension and the combined mixture is heated to a temperature of 160° P. with stirring. The hot solution is homogenized in a two-stage homogenizer at 1500/500 psi. The homogenized mixture is cooled to a temperature of 35° to 40° P. and aged overnight at this temperature.

Frozen Desserts Another area where non-butterfat dairy products have received public acceptance is in the area of frozen desserts such as the mellorines and "milk-type" sherbets. In these compositions, sodium caseinate is normally used to bind water, encapsulate fat droplets, and stabilize air blended into the mixture. It also serves to inhibit churning. Sodium caseinate is normally used in the formulations of such frozen desserts in amounts of from about 0.1 to about 5$ by weight total. It has been found that the sodium caseinate in such formulations can be partially or totally replaced by condensed whey and polyphosphate to give equivalent or superior results.

Set forth below is a general formulation of such frozen desserts showing the percentage range of the ingredients used.

Frozen Desserts - Mellorines, Ice Milks, etc.

Ingredients (Range) Sodium caseinate 0.5 - 5.0 and Water As needed to bring formulation to 100 OR Condensed whey containing from 60# to 90$ water 70.0 - 60.O and Sodium or potassium polyphosphate having a P2O5 content of at least 66$ 0.1 Sugar 0 25.0 (Adjusted for phosphate-whey mixture) 0 15.0 Com syrup solids 0 25.0 (Adjusted for phosphate-whey mixture) 0 8.0 Vegetable shortening 5.0 15.0 Stabilizer and emulsifters 0.1 5.0 Flavoring, color, salt As needed The sodium caseinate or condensed whey and polyphosphate is blended with the sugar and stabilizer. The water is placed in a steam Jacketed kettle and the dry ingredients are added with stirring. While stirring, the corn syrup solids are added and stirred, followed by the addition of the shortening, emul-sifier and salt. The mixture is heated in the kettle to a temperature- of l6o° ,F. The hot solution is homogenized in a two-stage homogenizer at 2500/500 psl. The homogenized liquid is cooled to a temperature of 3 ° to 40° F. and was aged overnight at this temperature. The aged solution is frozen in a conventional commercial ice cream freezer at 20° - 25° P. and then permitted to harden at a temperature of about -10° P. for a period of about 12 hours.

Imitation Sour Cream A general formulation for imitation sour cream is as follows: Imitation Sour Creams Ingredients $> (Range) Sodium caseinate 0.5 - 5.0 and Water As needed to bring formulation to 100$ OR Condensed whey containing from 6o# to 90$ water 70.0 - 8O.O and Sodium or potassium polyphosphate having a P2O5 content of at least 66 0.1 Vegetable shortening 10.0 - 25.0 Sugar and/or corn syrup solids 5.0 - I5.O (Adjusted for phosphate-whey mixture) 1.0 - 5.0 Stabilizers and emulsifiers 0.1 - 2.0 Flavor and color As needed This formulation is prepared by the following procedure: Procedure Heat water to 90 - 110° P.

Add sodium caseinate or condensed whey stabilizer.

Mix to dissolve.

Add shortening and emulsifier.

Pasteurize with stirring at 165° P. for 30 minutes.

Homogenize twice at 2500 psi (one stage only), keeping temperature above l60° P. during the two homogenization steps.

Cool mix to 72° P. and add the culture to be used ~ buttermilk or a commercial starter, following manufacturer's directions) .

Maintain at 72° P. for ripening until acidity reaches 0.8# (18-20 hours). Cool to 35° - P.

Imitation Cream Cheese Sodium caseinate is an effective ingredient in the formulation of imitation cream cheese. Condensed whey and polyphosphate is an effective replacement for the sodium caseinate in whole or part.

A typical general and specific formulation for imitation cream cheese is set forth below: Imitation Cream Cheese Ingredients % (Range) Sodium caseinate 0.5 - 5.0 and Water As needed to bring formulation to 100$ OR Condensed whey containing from 60% to 90$ water 60.0 - 70.0 and Sodium or potassium polyphosphate having a P205 content of at least 66% 0.1 - 4.5 Sugar or corn syrup solids 2.3 - 23.0 (Adjusted for phosphate-whey mixture) 5.0 - 15.0 Vegetable shortening 15.0 - 40.0 Stabilizer and emulsifiers 0.1 - 5.0 Flavorings, color As needed Imitation Cream Cheese Ingredients Percent Sodium caseinate 2.5 and Water As needed to bring formulation to 100$ OR Condensed whey containing 85.7$ water 63.85 and Sodium or potassium polyphosphate having a P2O5 content of at least 66 3.80 Corn syrup solids 3.80 Salt 0.15 Stabilizer and emulsifier 2.55 Vegetable shortening 25.00 Flavored acid 0.85 Phosphate and condensed whey can similarly effectively replace sodium caseinate in baby formulas, cream pie bases, cocoa drinks, "Instant Breakfasts" and process cheese as well as in nutrient application for soup and baby foods.

EXAMPLE 1 To 1300 pounds of liquid whey condensed to 10.8$ solids are added 10 pounds of dipotassium phosphate and 3.8 pounds of sodium hexametaphosphate. This mixture is agitated until the additive is dissolved. To this mixture are added 38.8 pounds of corn syrup solids and 100 pounds of vegetable shortening. The mixture is heated to a temperature of about l6o° to I650 P. and 2.5 pounds of food stabilizer-emulsifier combination are added. The mixture is heated with agitation for a period of approximately 5 minutes. The hot solution is then homogenized in a two-stage homogenlzer at 2500/500 psl. The homogenized mixture is cooled to a temperature of about 35° to 40° P. and packaged.

EXAMPLE 2 Employing a portion of the liquid coffee whitener prepared in Example 1, the product is placed in vacuum pans and condensed to approximately 40 to 5$ solids. This condensed liquid is then spray dried utilizing conventional techniques and equipment. The powdered coffee whitener is thereafter recovered.

EXAMPLE 3 In this procedure, a demineralized liquid whey is used having the approximate composition as follows: Percent Water 93.00 Lactose 4.71 Pat 0.04 Mineral 0.15 Protein 2.10 To 5 ? pounds of liquid demineralized whey are added 254 pounds of water* 10 pounds of dlpotassium phosphate and 3.8 pounds of sodium hexametaphosphate This mixture is agitated until the added ingredients have become dissolved. To this mixture are added 86 pounds of corn syrup solids and £00 pounds of vegetable shortening. The mixture is heated to a temperature of Ιβθ9 to 165° F. and 2.5 pounds of a stabllizer-eaulslfler combinatio are added. The heating and agitation is continued for a period of approximatel minutes. The hot solution is homogenized in a two-stage homogenizer at 2500/500 psi. and the homogenized mixture is cooled to a temperature of approximately 35° to 40° F. and packaged.

EXAMPLE 4 Utilizing the same procedure as set forth in Example 3 above except that additional water was not provided, the liquid coffee whltener is prepared* and thereafter a product containing approximately solids is spray dried utilizing conventional methods and equipment to provide a powdered coffee whltener. 32527/2

Claims (10)

1. A process for preparing a non-butterfat dairy product which normally contains sodium caseinate in combination with such other ingredients as are normally utilized in the non-butterfat dairy product to be produced, the improvement which comprises the steps of: A. admixing together with said such other ingredients, independent of sequence, (1) an oil, as hereinbefore defined? and (2) adding as replacement for some or all of the sodium caseinate requirement of said product a. a liquid whey; and b. at least 0.1 , based on the whey proteins, of an alkali metal polyphosphate wherein the alkali metal has a molecular weight of less than 50 and the phosphate has a l^0^ content of at least 66%, the remainder of said requirement being satisfied with sodium caseinate, thereafter homogenizing the aforesaid admixture at a temperature of from abotit 150°F. to about 180°F„ and thereafter recovering a liquid non-butterfat dairy product.

2. The process of Claim 1 wherein sodium hexametaphosphate is employed as the alkali metal polyphosphate.

3. £ho process of Claim 1 wherein potassium polymetaphosphate is employed as the alkali metal polyphosphate.

4. The tsrocess of Claim 1 wherein the whey employed contains from about 60 to about 95 by weight water.

5. The process of claim 1 wherein the whey contains from about βθ to about 90 by weight water.

6. The process of claim 1 wherein the liquid non- butterfat dairy product is dried to a powdered composition.

7. The process of claim 1 wherein the non-butterfat dairy product is a coffee whltener.

8. The process of claim 1 wherein the non-butterfat dairy product is a whipped topping.

9. The process of claim 1 wherein demlnerallzed whey is employed

10. The process of claim 1 wherein condensed, de- mineralized whey is employed to produce a dry, powdered, non-butterfat dairy produot. I ND:BH