REFERENCE MANUAL FOR U.S. WHEY AND LACTOSE PRODUCTS

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891011SectionPage8.1 Functional Properties 85of Lactose ProductsEdited by K.J. BurringtonWisconsin Center for Dairy ResearchFlavor, Color Absorption 86and RetentionBrowning 86Hygroscopicity 86Sweetness 86Solubility/Crystallization 87Fermentation Substrate 88Tableting Excipient 88Lactose Particle Size 88Quick Guide to Whey 89and Lactose Products9.1 Table 9.1 Whey Products 90Function, Characteristics,Functional Benefits,Marketing Benefits, Applications9.2 Table 9.2 Lactose Products 92Function, Characteristics,Functional Benefits,Marketing Benefits, Applications9.3 Table 9.3 94Whey Ingredients and TheirImportant Functional PropertiesBakery Applications for 97Whey and Lactose ProductsFormulary edited by K. NelsonWisconsin Center for Dairy Research10.1 An Overview and Latest 98DevelopmentsBy B. StroutsAmerican Institute of Baking10.2 Whey Products in 100Baked GoodsBy K.J. BurringtonWisconsin Center for Dairy Research10.3 Using Lactose and Permeate 106in Baked GoodsBy S. GerdesSK Gerdes Consulting10.4 Lactose Functionality 109By K.J. BurringtonWisconsin Center for Dairy Research10.5 Formulations 110Beverage Applications for 115Whey and Lactose ProductsFormulary edited by K. NelsonWisconsin Center for Dairy Research11.1 An Overview 116By K.J. BurringtonWisconsin Center for Dairy ResearchReprinted with permission fromWeeks Publishing Company11121314SectionPage11.2 Whey Proteins in 118Dairy-based DrinksBy V. LagrangeUSDECDr. G. PasinPasin Group, University of California, Davis11.3 Formulations 121Confectionery Applications 125for Whey and LactoseProductsFormulary edited by K. NelsonWisconsin Center for Dairy Research12.1 An Overview and 124New DevelopmentsBy Dr. R. BoutinKnechtel Laboratories12.2 Whey Products and Lactose in 127Confectionery ApplicationsBy Dr. J. BouzasHershey Foods Corp.12.3 Formulations 133Dairy Applications for 145Whey and Lactose ProductsFormulary edited by K. NelsonWisconsin Center for Dairy Research13.1 An Overview 146By Dr. P.S. TongCalifornia Polytechnic State University13.2 Whey Products in Cold Pack 147and Pasteurized ProcessedCheesesBy Dr. S. YoungSteven Young Worldwide13.3 Whey Products in Yogurt and 151Fermented Dairy ProductsBy Dr. A. HuguninConsultant13.4 Whey Products in Ice Cream 156and Frozen DessertsBy Dr. S. YoungSteven Young Worldwide13.5 Lactose and Other Whey 161Products in ProteinStandardization of MilkBy Dr. P.S. TongCalifornia Polytechnic State University13.6 Formulations 163Processed Meat and Fish 169Applications for Whey andLactose ProductsFormulary edited by K. NelsonWisconsin Center for Dairy Research14.1 An Overview 170By Dr. G. PrabhuProliant, Inc.14.2 Whey Protein and Lactose 171Products in Processed MeatsBy Dr. J. KeetonTexas A&M University14.3 Formulations 1754 Reference Manual for U.S. Whey and Lactose Products151617SectionPageProcessed Foods and 183Snack Applications forWhey and Lactose ProductsFormulary edited by K. NelsonWisconsin Center for Dairy Research15.1 Whey Products in Snack 184ApplicationsBy Dr. B. JohnsonFS&T Consulting15.2 Whey Protein Films in 188Snack ApplicationsContributed by Dairy Management Inc.15.3 Whey Products in 190Low-fat FoodsBy Dr. B. JohnsonFS&T Consulting15.4 Whey Products, Edible Films 193and CoatingsEdited by Dr. J. KrochtaUniversity of California, DavisDr. A. FoegedingNorth Carolina State University15.5 Formulations 194Nutritional Products 201Applications for WheyProductsFormulary edited by K. NelsonWisconsin Center for Dairy Research16.1 Whey Products in Infant 202Formula/Child NutritionBy Dr. B. LloydGlobal Research Solutions16.2 Whey, Lactose and Their 205Derivatives in Nutritional andSports Food ProductsBy Dr. K. LeeProliant, Inc.16.3 Whey Applications in Sports 205and Nutrition BarsBy Dr. J. BouzasHershey Foods Corp.16.4 Whey Products, Calcium 206and Weight LossBy Dr. ZemelUniversity of Tennessee, Knoxville16.5 Ingredients and Milk Minerals 210in Fortified FoodsBy Dr. E. BastianGlanbia Nutritionals USA16.6 Formulations 211References, Index, 219and Formulations IndexReferences 220Index 222Formulations Index 224
INTRODUCTIONEDITORS:Mr. James PageAmerican Dairy Products InstituteMr. Dan MeyerAmerican Dairy Products InstituteDr. Bill HainesDairy Management Inc.Véronique Lagrange,Audrey Kenneyand USDEC StaffContributor:Dr. W.S. Clark, Jr.ACKNOWLEDGEMENTSThe U.S. Dairy Export Council wishes toextend its appreciation to all the individuals,companies, and associations whocontributed to the development, reviewand production of this manual. In addition tothe many experts in the field, who cannot allbe listed here, the U.S. Dairy Export Councilwould like to recognize the contributionof its member companies (list availableat www.usdec.org) , the American DairyProducts Institute, the California DairyResearch Foundation, the Dairy ProductsTechnology Center at California PolytechnicState University, Dairy Management Inc.,Design Two Ltd., the Whey Protein Instituteand the Wisconsin Center for Dairy Research.GLOSSARYSome of the terms in this manual havesynonyms which are used in relatedindustries or other nations. The intent ofthe following list is to reconcile the termsused in this manual with other frequentlyused terms and closely related words.Term used in this manual or abbreviationAcid-type whey powder, acid whey powderDairy products solidsDemineralized wheyPermeateProcessed cheeseReduced-lactose whey,reduced-lactose whey powderSkim milk powder, SMPSweet-type whey powder,sweet whey powderWheyWhey creamWhey productsWhey powder(s)Whole milk powder, WMPWPCWPISynonym or closely related termDry acid wheyPermeate, deproteinized wheyDe-mineralized whey, reduced-mineralswhey, dry-reduced minerals wheyDairy products solids, deproteinized wheyProcess cheeseDry reduced-lactose wheyNonfat dry milk, NFDM, NDMDry sweet wheyDairy wheyMilkfat from wheyIncludes various types of whey, wheyprotein concentrates, isolates and lactoseDry whey, dried whey—sweet of acidDry whole milkWhey protein concentrateWhey protein isolateReference Manual for U.S. Whey and Lactose Products5
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REFERENCE MANUAL FOR U.S. WHEY AND LACTOSE PRODUCTS

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