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• Provides flavor and texture in varietal breads
• Contributes to flavor innovations in cheesecake
• Adds flavor to breakfast and dessert items

Concentrated and Dry Milk Ingredients

• Form and stabilize emulsifications
• Enhance water-binding and machinability
• Enhance texture and perceived freshness
• Form dense foams with finer, more uniform air bubbles
• Improve structure of baked products
• Contribute to browning and appealing color
• Contribute a subtle, pleasant dairy flavor and aroma
• Increase nutritive value

Milkfat and Butter

• Contribute rich, unique flavor unmatched by any other fat
• Provide structure to cakes, pie crusts and pastries
• Act as a flavor carrier for fat-soluble ingredients, spices, herbs and sweet flavors
• Help maintain crumb softness and tenderness of bakery products
• Lend visually appealing color to bakery products

Lactose

• Contributes low relative sweetness
• Enhances emulsification
• Improves moisture retention
• Is nonhygroscopic
• Contributes to improved crumb texture and freshness
• Contributes to increased volume, reduced fat levels, improved gas retention and enhanced flavors
• Shortens proofing time, especially where sugar level is high
• Helps doughs rise faster
• Enhances controlled browning, leading to shorter baking times and lower temperatures to achieve even, stable, golden-brown colors; especially valuable for microwave-finished products
• Enhances and binds delicate flavors
• Reduces flavor loss during processing and storage
• Reduces need for added flavors
• Extends shortening in bakery products, enabling a fat reduction in certain recipes
• Produces darker crust colors and softer crumbs in sponge and yellow cakes
• Retards sogginess in pie crusts

Whey

• Enhances sensory attributes
• Improves nutritional profile with complete and bioavailable amino acids
• Contributes high calcium content: 100 grams of dry sweet whey contains about 770 mg of calcium and 100 grams of dry acid whey contains about 2,280 mg of calcium
• Contributes to a healthful image and clean label
• Whey protein concentrate (WPC) aids in the dispersion of shortening, which can reduce the shortening level in some formulas or increase the effectiveness of shortening in others
• WPC provides structure in bakery products through the formation of heat-set irreversible gels
• Enhances water binding in dough, which can also improve machinability
• Lowers fat absorption in many fried products
• Improves moisture retention of a finished product, which enhances consumers’ perception of freshness
• Improves stable foaming and whipping for products such as angel food cake and meringues
• Can replace egg albumin in many products, such as yellow and sponge cakes, which may reduce costs, enhance microbiological safety and improve health image of product
• Contributes to browning and crust development
• WPC can be used as a prebake glaze on pastries and biscuits to produce excellent color and gloss in bakery products
• Delivers a bland, slightly sweet flavor that enables other flavors, such as chocolate and various spices, to develop to their full potential
• In sourdough breads, the distinctive flavor of acid whey can enhance the flavor contributed by the fermentation