WHAT IS THE DIFFERENCE BETWEEN DELACTOSED PERMEATE (DLP), MOTHER LIQUOR, AND DAIRY PRODUCT SOLIDS?

WHAT ARE THE DIFFERENCES BETWEEN MILK PERMEATE AND WHEY PERMEATE?

WHY IS HYDROLYZED LACTOSE SWEETER THAN UNHYDROLYZED LACTOSE?

IS THE RELATIVELY HIGH ASH CONTENT OF SOME DAIRY BYPRODUCTS A PROBLEM WHEN THESE BYPRODUCTS ARE FED TO LIVESTOCK?

IN MANY ANIMAL FEED APPLICATIONS, LIQUID DAIRY BYPRODUCTS MUST BE STORED PRIOR TO INCORPORATION INTO THE FEEDS. HOW SHOULD LIQUID DAIRY BYPRODUCTS INTENDED FOR USE IN ANIMAL FEEDS BE STORED TO ASSURE FRESHNESS?  

HOW SHOULD LIQUID DAIRY BYPRODUCTS INTENDED FOR USE IN ANIMAL FEEDS BE STORED TO ASSURE FRESHNESS? 

WHY WOULD PERMEATE BE USEFUL IN LOW SODIUM FOODS?

What determines the shelf life of nonfat dry milk and skim milk powder?

How can permeate ingredients be used in a food application?  

What are the accepted names for permeate ingredients?

Is the ratio of casein to whey protein different in a milk protein concentrate or isolate than in NFDM or SMP? 

What is the difference between Skimmed Milk Powder (SMP) and Nonfat Dry Milk (NFDM)?

What is the difference between “low heat” and “high heat” Nonfat Dry Milk?

What are the names given to the by-product of whey protein isolate manufacture, often called “procream”?

What are hygiene zones?

Can liquid whey and/or dairy permeate be fed to cattle?

How much dried whey or dried permeate is used in swine feeds each year in the US?

Can dried permeate replace dried whey in pig starter feeds?