One Low- and one High-Heat NDM sample are only used for the purposes of plotting standard curves in determining the undenatured whey protein nitrogen (WPN) by the modified Harland-Ashworth Method.

Methods of analyses needed to accurately determine product composition, measure quality, and ascertain compliance with grade standards, have been reviewed and approved by an Institute Committee of technical experts, and are compiled in this publication. As new whey products and improved analytical methods for the testing of all whey products continue to be developed, this publication will be updated to assist in maintaining uniformity within the industry.

Color chart to standardize the color evaluation of whey products.

Dry Milk Section: This 2007 compilation of condensed and dry milks utilization represents the sixtieth annual industry-wide survey of end-users. The Census, participated in by American Dairy Products Institute members, other cooperating processors and distributors, reflects approximately 95% of the total domestic distribution. This data is intended to indicate market patterns and serve as a guide in directing promotional efforts to continue the expansion of commercial markets.

Whey Product Section: This 2007 compilation of whey products utilization represents the thirty-third annual industry-wide survey of end-uses for whey products. The Census, participated in by American Dairy Products Institute members, other cooperating processors and resellers, reflects approximately 94% of the USDA-reported whey solids processed during 2007. With such comprehensive industry coverage, projections have been made from the Census data to the total industry. This data is intended to indicate market patterns and serve as a guide in directing promotional efforts to continue the expansion of commercial markets.

The American Dairy Products Institute, national trade association of the manufactured dairy products industry, is pleased to present the Spanish Ingredient Description Brochure.  This Spanish brochure can be used as a guide in selecting dairy products for use as functional and nutritious ingredients in a broad range of food products.

The Biological Properties of Whey Components a Review – Update 2004 was written by Dr. James Harper.  This review contains updated research covering the time period from November 2001 to December 2003.  Components that contribute to the reported health benefits of whey products include proteins, peptides, minerals, B-vitamins and some lipids.  The primary focus of this document is the health and nutritional benefits of whey, which includes weight control, muscle metabolism, chronic disease, and wellness. 

This review reports the biological functions of whey proteins. Components that contribute to the reported health benefits of whey products include proteins, peptides, minerals, B-vitamins and some lipid components.