Application Monographs provide a comprehensive look at how whey protein can be used in foods and beverages for different functional or nutritional purposes and to answer the needs of different consumer demographics. Several issues a year are published for an international audience by the U.S. Dairy Export Council. 

Whey Proteins and Body Composition
Consumption of whey protein, combined with resistance training exercise, has been shown to help adults build and maintain valuable muscle mass.
Updated by DMI in 2005

Whey Proteins and Seniors Nutrition
Studies show that whey contains bioactive components that may help prevent loss of muscle mass and improve the general health of adults as they mature.
Updated by DMI in 2005

Whey Proteins and Immunity
Whey proteins are among the very few ingredients shown to modulate immune function in cell culture studies and animal models, and emerging evidence points to potential benefits for active adults and those with HIV.
2004

Whey Proteins and Seniors Nutrition
Studies show that whey contains bioactive components that may help prevent loss of muscle mass and improve the general health of adults as they mature.
Updated for DMI in 2005

U.S. Whey Ingredients and Weight Management
As an excellent source of high-quality protein, whey ingredients are highly valued as components in weight-management foods.
2002

Bioactive Components of Whey and Cardiovascular Health
Studies show that whey contains various bioactive components that may have a positive effect on cardiovascular health.
2001

Whey Products, Milk Minerals and Dairy Calcium
Whey products are a source of highly bioavailable calcium as well as a source of other trace minerals important to good bone health.
2001

Whey Protein Concentrates in Lowfat Applications
The high nutritional quality and unique range of functional properties make whey ingredients valuable in a variety of lowfat products.
2000

U.S. Whey Products and Sports Nutrition
Emerging research suggests that whey proteins deliver important benefits for consumers seeking superior physical performance and recovery.
2000

U.S. Whey Products in Snacks and Seasonings
A wide variety of snacks are formulated with whey-based products, enhancing their flavor and appearance.
2000

Whey Products in Yogurt and Fermented Dairy Products
Improved flavor and texture and nutritional enrichment are just a few of the benefits whey products bring to yogurt.
1999

Whey Products in Baked Goods
Whey proteins play vital roles in bread formulations, such as enhancing crust browning, crumb structure and flavor, improving toasting qualities and extending shelf life.
1999

Whey Protein and Lactose Products in Processed Meats
Whey products are used in processed meats to improve flavor, texture, emulsification, water binding and cook yield, to name a few benefits.
1999

Whey Products in Cold Pack and Pasteurized Processed Cheese Foods and Cheese Spreads
Using whey ingredients in cold pack and processed cheese improves sheeting, slicing, shredding and spreading, and enhances melting characteristics.
1999

Whey Products and Lactose in Confectionery Applications
Dairy products, particularly whey proteins and lactose, have served as important functional ingredients in the manufacture of confectionery products for years.
1999

Whey Products in Ice Cream and Frozen Desserts
Functional benefits of using whey products in ice cream and frozen desserts include improved emulsification, water binding, viscosity and visual appeal.
1999