INDUSTRIAL APPLICATIONS BAKERY BEVERAGES CONFECTIONS MEAT SALAD DRESSING SAUCES / SOUPS

Whey Improves overall product quality of dairy foods in such areas as flavor, texture, foam stability and moisture retention Aids in the dispersion of milkfat, which can help reduce fat levels in some formulas and prevent defects such as creaming, coalescence and oiling off Delivers exceptional nutritional value and high calcium—100 grams of sweet whey contain 770 mg of calcium and 100 grams of dry acid whey contain 2,280 mg of calcium Returns some of the milk solids lost during the cheese-making operation to process cheese

Lactose Binds volatile flavor components, reducing flavor loss during processing and storage to enable a reduction in added flavors and possible cost savings Sweetness contributed by lactose often enables a reduction in added sucrose Can contribute browning ability, protein stabilizing qualities, alteration of crystallization, flavor enhancement, selective fermentation and nutritive qualities Concentrated and Dry Milk Ingredients Provide flavor and functionality in cheese, sour cream, ice cream and yogurt Form and stabilize emulsions Form rigid, heat-induced gels that hold water and fat, and provide structural support to dairy foods Provides water-binding properties, which may reduce the cost of food (since water is an inexpensive ingredient) and improve sensory perception