Author Posting. © Blackwell Publishing 1986. This is the author's version of the work. It is posted here by permission of Blackwell Publishing for personal use, not for redistribution. The definitive version was published in Journal of Food Science, Volume 51, Issue 1, January 1, 1986, pages 235-236. http://dx.doi.org/10.1111/j.1365-2621.1986.tb10881.x
NOTE: At the time of publication, the author Rafael Jiménez-Flores was affiliated with Cornell University. Currently, May 2008, he is Professor of Dairy Science at California Polytechnic State University - San Luis Obispo, CA.
Retentates of different protein concentrations obtained by ultrafiltration of skimmilk were freeze-dried and evaluated as nonfat dairy coffee whiteners. Blended in hot coffee the retentate whiteners containing added riboflavin gave a pH of 6.3-6.55, coffee whitening capacity comparable to a commercial nondairy coffee creamer, and acceptable dispersibility. The retentate nondairy whitener with optimum qualities contained 56% total protein, 0.5% fat, 31.0% carbohydrates, 1.92% calcium, and 27 mg sodium/100g.