HELP - how do I prevent the fat from rendering out

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redzed
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Post by redzed » Thu Apr 06, 2017 15:43

You are using the correct additive. Instant dry milk is water soluble and in itself does not hold water. The non-instant is what the meat industry uses.
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Bob K
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Post by Bob K » Thu Apr 06, 2017 17:10

They both are water soluble. The powder just takes longer, so may retain more water during processing time. It is also less expensive.
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redzed
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Post by redzed » Thu Apr 06, 2017 21:36

Bob K wrote:They both are water soluble. The powder just takes longer, so may retain more water during processing time. It is also less expensive.
That is correct. I should have stated that the instantized (agglomerated) milk has a higher level of solubility that the non-instant type. Instant milk contains more undenatured whey proteins than non-instant, which has a fewer amount and results in better binding qualities in sausage.
https://www.google.ca/url?sa=t&rct=j&q= ... FQ&cad=rja

So if you read the article, you will see that the two types differ in the way they are prepared. Non-fat instant milk solids are prepared using high heat. And the reason why it has better binding properties is because preheated whey protein can form cold-set gels, that improve water binding and texture. (Rodrigo Tarté, Ingredients in Meat Products
Properties, Functionality and Applications, p.136)
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