REFERENCE MANUAL FOR U.S. WHEY AND LACTOSE PRODUCTS

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Since 1995, the U.S. Dairy Export Council has been committed todeveloping educational materials on U.S. dairy ingredients based oncurrent scientific research. This manual is an update of the first two editionsof “Reference Manual for U.S. Whey Products.” We have again attemptedto review the most current technical and scientific information availableon the characteristics, functions and benefits of whey-based ingredients.Many USDEC members, U.S. suppliers, processors, industry experts,consultants, researchers, Dairy Management Inc. and USDEC staff haveshared their knowledge and contributed their own resources to this newvolume, part of our effort to provide up-to-date information to potentialcustomers, educators, health professionals, food scientists and other interestedgroups. We hope this new edition will continue to be a useful resource onU.S. whey and lactose ingredients.Véronique LagrangeEditorU.S. Dairy Export Council2 Reference Manual for U.S. Whey and Lactose Products
TABLE OF CONTENTS1234SectionPageAcknowledgements 5Glossary 5The U.S. Dairy Industry 6Overview 6The U.S. Dairy Export Council 8Dairy Management Inc. 9American Dairy 10Products InstituteWhey and Lactose: 11Natural Milk Products1.1 U.S. Whey and Lactose 12Production: General OverviewQuality Standards, Quality 15Assurance and CertificationsBy F.T. SchonrockSchonrock Consulting2.1 USDA Standards, 16Grading Services2.2 Plant Surveys 172.3 Export Certification and 17Laboratory Services2.4 Kosher and Halal Certification 182.5 State Departments of Agriculture 182.6 Other Certification and Tests 18Production Technologies 19By Dr. K. SmithEdited by Dr. R. BishopWisconsin Center for Dairy Research3.1 Technologies for Whey 20Processing: An Overview3.2 Evaporation and Drying 213.3 Value-added Processes 213.4 Other Processes 23Questions and Answers 243.5 Advanced Whey Ingredient 25TechnologiesCopy courtesy of DMI3.6 Protein Polymerization 25and ModificationBy Dr. A. RaoDavisco Foods International, Inc.Whey Products Definition, 27Composition, FunctionsInformation courtesy: U.S. Suppliers,USDEC, ADPI and DMIOverview 284.1 Sweet Whey Powder 284.2 Acid Whey Powder 294.3 Reduced Lactose Whey 294.4 Demineralized Whey 304.5 Whey Protein Concentrate 3134% Protein (WPC34)Heat Stability of Whey Protein 31ConcentratesBy Dr. A. HuguninConsultant456SectionPage4.6 Whey Protein Concentrate 3250% Protein (WPC 50)4.7 Whey Protein Concentrate 3260% Protein (WPC 60)4.8 Whey Protein Concentrate 3275% Protein (WPC 75)4.9 Whey Protein Concentrate 3380% Protein (WPC 80)4.10 Whey Protein Isolate (WPI) 334.11 Lactoferrin 344.12 Lactoperoxidase 364.13 GMP (Glycomacropeptide) 364.14 Dairy Products Solids 37(Permeate)4.15 Mineral-concentrated Whey 38(Reduced Lactose Whey)4.16 Dairy Minerals, Calcium 39Lactose Products Definition, 41Composition, FunctionsInformation courtesy: U.S. Suppliers,USDEC, ADPI and DMIOverview 425.1 Industrial Grade Lactose 42Products5.2 Food Grade Lactose Products 435.3 Pharmaceutical Grade Lactose 46Defining Pharmaceutical 47Grade LactoseBy H. BrittainCenter for Pharmaceutical PhysicsCopy courtesy of Foremost Farms USANutritional Properties 49of Whey, Lactose andMilk Minerals ProductsEdited by C. SorensenWhey Protein InstituteDr J. O’DonnellCalifornia Dairy Research FoundationOverview 506.1 Nutritional Properties of 53Whey ProductsBy Dr. R. WalzemTexas A&M University,Copy contributed by USDEC6.2 Biological Properties of 58Whey ComponentsBy Dr. J. HarperOhio State University,Copy contributed by ADPI6.3 Health Enhancing Properties of 62Whey Proteins and Whey FractionsBy Dr. R. WalzemTexas A&M UniversityC.J. Dillard,Dr. J.B. GermanUniversity of California, DavisSectionPage6.4 Whey Protein and 64Sports NutritionDr. G. PasinPasin Group, University of California, DavisBy Dr. S. MillerNational Dairy Council6.5 Whey Proteins and 68Cardiovascular HealthBy S. GerdesSK Gerdes ConsultingDr. J. HarperOhio State UniversityEdited by Dr. G. MillerNational Dairy Council6.6 Whey Protein Isolate versus Soy 70Protein Isolate: Effects in HumansBy L.A. NelsonDavisco Foods International. Inc.C.M. ColkerD.S. KalmanM. Swain-O’NeillPeak Wellness, Inc.6.7 Whey Products, Milk Minerals 75and Dairy Calcium: New Findingsand BenefitsEdited by Dr. D. DiRienzoNational Dairy Council6.7.1 Balance in Dietary 78Mineral ConsumptionBy Dr. E. BastianGlanbia Nutritionals USA6.8 Nutritional and Physiological 79Properties of LactoseBy L. McBeanNutrition and Health Communications6.9 Whey Proteins in Medical and 80Feeding Applications (Including HIV)By R.W.J. CampbellAdvanced Business Concepts International (ABCI),a subsidiary of Land O’Lakes7.1 Functional Properties of 81Whey ProductsEdited by K.J. BurringtonWisconsin Center for Dairy ResearchSolubility 82Water Binding and Viscosity 83Gelling 83Emulsification 83Whipping, Foaming 83and AerationFlavor 83Dispersibility 84Edible Film Formation 84Antioxidant Activity 84Adhesion 84Browning 84Reference Manual for U.S. Whey and Lactose Products673
Page 1: REFERENCE MANUALFOR U.S. WHEYAND LA
Page 5 and 6: INTRODUCTIONEDITORS:Mr. James PageA
Page 7 and 8: At the processing facilities, milk
Page 9 and 10: DAIRY MANAGEMENT, INC.Formed in 199

REFERENCE MANUAL FOR U.S. WHEY AND LACTOSE PRODUCTS

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