ADPI is pleased to publish this all-inclusive reference book of dairy ingredient industry standards along with: product definitions; compositional analysis; specific grading requirements for Grade A, Extra Grade and Standard Grade products; common methods of sampling and analysis; and a copy of an excellent summary produced by the University of Wisconsin’s Center for Dairy Research (WI CDR) describing the full range of dairy ingredient products – what they are and how they are produced. The Dairy Ingredient Standards booklet is available for purchase in a PDF electronic format.

The book is conveniently divided into three (3) sections:

• MILK: Milk-derived dairy ingredients
• WHEY: Whey-derived dairy ingredients
• PROCESS: A summary of dairy ingredient products and processing compiled by WCDR

Color chart to standardize the color evaluation of whey.

One Low- and one High-Heat NDM sample (250 grams each) are only used for the purposes of plotting standard curves (usually 12 curves in one set) in determining the undenatured whey protein nitrogen (WPN) by the modified Harland-Ashworth Method.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.

A three and a half by eight laminated card depicting the various levels of scorched particles for dry milks.

Color chart to standardize the color evaluation of lactose.

Dry Milk Section: This 2019 compilation of condensed and dry milks utilization represents the 72nd annual industry-wide survey of end-users. 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 2019 compilation of whey products utilization represents the 45th annual industry-wide survey of end-uses for whey products. 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.

A cd outlining the benefits of using lactose in pastries and plain cakes.

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 contains an updated report for 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.

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.