Ingredient Specification Sheets cover the technical basics of a variety of dairy ingredients. These are updated as new information is uncovered in research or applications technical work.
Butter Ingredients (PDF)
Butter is made exclusively from milk or cream, or both, with or without common salt, and with or without additional coloring matter, and contains not less than 80% by weight of milkfat. Various types of butter and their uses are described.
Buttermilk Powder Ingredients (PDF)
Buttermilk powder is obtained by removing water from liquid buttermilk that was derived from the churning of butter and pasteurized prior to condensing. It is used in dressings and sauces as well as baked goods and other products.
Cheese Ingredients (PDF)
Cheese, a concentrated dairy food made from milk, is defined as the fresh or mature product obtained by draining the whey (moisture or serum of original milk) after coagulation of casein, the major milk protein. This bulletin covers the origin, characteristics and serving of commonly used varieties of cheese.
Cream Ingredients (PDF)
Cream is prepared from milk by centrifugal separation. Specific homogenization and heat treatments bring about desirable grades of viscosity in cream products. Cream ingredients can be used in numerous foods, from sweet to savory.
Lactose Ingredients (PDF)
Food-grade lactose is produced from fresh sweet whey by crystallizing an oversaturated solution of whey or permeate and drying it into a powder. Common applications are in bakery, confections, snacks, frozen desserts, diabetic products, dietetic products, meat products, savory mixes, beer production and nutraceuticals.
Milk Protein Concentrate (MPC) Ingredients (PDF)
Milk protein concentrate is produced from milk by a series of processes that includes ultrafiltration, evaporation and drying. MPCs are good ingredients for protein fortification of beverages and foods.
Nonfat Dry Milk (NDM) Ingredients (PDF)
Nonfat dry milk is made by removing moisture from pasteurized nonfat milk. The resulting powder contains not more than 1.5% milkfat and is a versatile and important ingredient in many food formulations.
Ultrafiltered (UF) Milk Ingredients (PDF)
Ultrafiltered milk can be used to produce popular new dairy and dairy-based foods and beverages that are higher in protein and lower in carbohydrates.
Whey Ingredients (PDF)
Whey proteins are value-added ingredients with highly functional and nutritional properties. Advancements in processing have enabled researchers to develop concentrated and specialized forms.
Whole Milk Powder/Dry Whole Milk Ingredients (PDF)
Whole milk powder is obtained by removing water from pasteurized, homogenized whole milk. It may also be obtained by blending fluid, condensed or skim milk powder with liquid or dry cream or with fluid, condensed or dry milk. It is used in products from baked goods to soups to beverages.