Unique Publications & Samples for the Industry
ADPI members now have access to the following through our “For Members” section of the website (log-in and authentication required):
- Dairy Ingredient Standards Book
- Dairy Products Utilization and Production Trends: 2021 version NOW available
Dairy Ingredient Standards Book
This all-inclusive reference book of dairy ingredient industry standards includes:
- product definitions;
- compositional analysis;
- specific grading requirements for Grade A, Extra Grade and Standard Grade products;
- common methods of sampling and analysis;
- summary produced by the University of Wisconsin’s Center for Dairy Research describing the full range of dairy ingredient products – what they are and how they are produced.
These ADPI Standards are designed as industry standards for U.S. produced dairy ingredients, and are therefore neither binding nor enforceable. The standards have been developed with a sufficiently broad framework to allow for individual brand identity and innovation within the standard. The Dairy Ingredient Standards booklet is available for purchase in a PDF electronic format for non-members; ADPI members will have complete access to the Book via the Ingredient Resource Center beginning in early summer 2022.
We hope that these standards and the additional information in this book will provide the industry and our customers with a better understanding of the function and makeup of the many nutritious dry dairy ingredients produced in the U.S., and become globally recognized terms of reference for these products.
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
Dairy Products Utilization and Production Trends
ADPI is the only organization that provides this unique compilation of industry-wide data on the utilization of ingredients and production trends in the U.S. on dairy ingredients. Each year, ADPI collects market data from its members and other dairy industry participants on ways in which they utilize dairy ingredients.
Participants in the survey included ADPI members, other cooperating processors, distributors and resellers.
In addition to the commercial utilization data compiled by ADPI, the publication also contains a wealth of information about dairy ingredients including: production figures, export volumes, and other key industry statistics.
Produced as an annual publication in an easily accessible PDF format, this resource is available to ADPI members as a member benefit.
Dry Milk Section: This 2021 compilation of condensed and dry milks utilization represents the 74th 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 2021 compilation of whey products utilization represents the 47th 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.
Standard Reference Nonfat Dry Milk Samples
One Low- and one High-Heat Nonfat Dry Milk 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.
Biological Properties of Whey Components A Review:
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. The primary focus of this document is the health and nutritional benefits of whey, which includes weight control, muscle metabolism, chronic disease, and wellness.