Ultrafiltered (UF) Milk

• Allows food manufacturers to produce lower-carbohydrate versions of milk, ice cream, yogurt and dairy-based beverages to meet consumer demand
• Presents a clean dairy flavor
• Provides the nutritional value associated with dairy ingredients overall
• Can be used to create dairy-based beverage with 3 grams of lactose per 8 oz. serving (regular milk contains 12 grams of lactose per 8 oz. serving)
• Minimal differences in flavor and solubility from traditional milk

Concentrated and Dry Milk Ingredients

• Form and stabilize emulsions, especially in dry mixes that combine oil ingredients with water, such as cocoa mixes
• Bind water in rigid, heat-induced gels to reduce the cost of a beverage
• Improve a beverage’s mouthfeel and texture
• Form foams in beverages such as eggnog and shakelike drinks
• Contribute a subtle, pleasant dairy note and aroma to beverages
• Act as a flavor carrier for fat-soluble ingredients and sweet or spice flavors; milkfat’s low melting point ensures complete flavor release
• Provide a rich source of essential calcium, especially important in nutritional supplement and sports drinks–for example, 100 grams of NDM contains 1,300 mg calcium

Lactose

• Used in the manufacture of beer because it is not fermented by the yeast—it remains in the finished product, increasing viscosity and improving mouthfeel and flavor
• Enhances flavor and provides stability in juice beverages
• Improves shelf life by reducing flavor loss during processing and storage
• Enhanced flavor stability helps reduce added flavors, resulting in a possible cost savings

Whey

• Enhances sensory attributes
• Improves nutritional profile with complete and bioavailable amino acids for beverages such as low-pH sports drinks, meal replacers and dry mixes
• Contributes high calcium content: 100 grams of dry sweet whey contains about 770 mg of calcium; 100 grams of dry acid whey contains about 2,280 mg of calcium
• Contributes to a healthful image and clean label
• Many whey ingredients remain soluble at pH 4.5, the point at which other proteins become insoluble, making them the protein-fortifying ingredient of choice in acidic beverages
• Some whey ingredients are available instantized, for use in the formulation of instant drink mixes
• Whey proteins emulsify fat-containing beverages and aerate shake-type drinks, resulting in good stability and mouthfeel
• Select whey ingredients can add turbidity or opacity to beverages
• Offers low viscosity, which allows the use of high protein concentrations, an important attribute in nutraceutical beverages that substitute for or supplement whole meals
• Traditionally imparts a very bland flavor, making it suitable for citrus and fruit-flavored drinks as well as traditional milk, vanilla and chocolate beverages