Color chart to standardize the color evaluation of whey.

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

Dry Milk Section: This 2016 compilation of condensed and dry milks utilization represents the 69th 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 2016 compilation of whey products utilization represents the 42nd 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.

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.