REFERENCE MANUAL FOR U.S. WHEY AND LACTOSE PRODUCTS

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THE U.S. DAIRY INDUSTRYOVERVIEWThe United States is the world’s largestdairy producer, marketing over75 million metric tons of milk per year,or approximately 19.5% of the world’smilk supply. U.S. dairy farmers producetwo-and-a-half times more milk than anyEuropean country and seven times asmuch as Australia or New Zealand.More than one quarter of the world’s wheyand lactose—935,000 metric tons—is manufactured at over 200 whey plantsin the United States. With one of theworld’s largest cheese industries, anabundance of land and investments inresearch and development, the U.S. wheyindustry is capable of unrestrained growth.Each year, U.S. manufacturers process over25 million mt of fluid milk, 3.7 million mtof cheese, 935,000 mt of whey and lactose,700,000 mt of milk powders, 583,000 mt ofyogurt, 540,000 mt of butter and 565,000 mtof ice cream, making the United States thelargest dairy processing country in the world.Many of these dairy products are used asingredients in the formulation of other foods.U.S. food processors with internationalrecognition use U.S. dairy ingredients,including U.S. milk powders, to successfullydevelop bakery products, confections, meats,sauces, soups and other dairy foods for bothdomestic and export sales.The United States has been able toachieve its current milk output through acombination of scientific and managementadvancements at all levels of production,processing, regulation and marketing. On thefarm, management techniques, includingexpanded use of balanced feed rations andthe use of superior genetics, have beeninstrumental in increasing milk output percow. Between 1990 and 2000, average annualyield per cow increased from 6,720 kgto about 8,061 kg, while cow numbersdecreased from nearly 10 million to slightlyfewer than 9.1 million. This type of productionefficiency demonstrates the industry’sability to maximize its resources to meetthe growing demand for dairy productsworldwide. These same practices have led tomodifications in the composition of milk,which have resulted in an increase of solidsnonfat(SNF) to meet food manufacturers’demands for more milk protein.Advanced U.S. technologies ensure efficientdelivery of the highest quality milk products.State-of-the-art milking and milk handlingequipment, including automated milkingsystems, have improved the speed ofcleaning, sanitizing, and cooling product,as well as delivering it to processing plants.Dairy farmers and dairy processors alikeabide by strict U.S. sanitary standards. Inaddition to self-imposed sanitary guidelines,dairy farmers are visited regularly bygovernment regulatory agencies, whichconduct quality assurance and safetyinspections at the farms. These inspectorsconfirm herd health, oversee veterinarypractices, monitor sanitation of the facilitiesand milking equipment, and verify thatthe milk is being rapidly cooled andproperly stored until delivered to theprocessing facilities.6 Reference Manual for U.S. Whey and Lactose Products
At the processing facilities, milk movesthrough sanitized pipes, vats and tanks asit is transformed into more than 300 varietiesand styles of cheese, 100 flavors of ice creamand frozen yogurt, 75 flavors and set-typesof yogurt, various milk powder and wheyprotein products, and numerous blends ofbutter and cultured products. Virtually allU.S. dairy processing plants employ qualitymanagement programs, such as HACCP(Hazard Analysis Critical Control Point)or ISO (International Organization forStandardization), to ensure that thefinished products meet the highestattainable standards.The U.S. industry has made continued,large investments in new, state-of-the-artdairy manufacturing facilities. During thepast decade, such developments haveenabled a 45% reduction in the number ofmanufacturing facilities while total outputhas increased by 4% to 5% annually.Continued investment will mean still lowerprocessing costs and higher milk volumes.Employees at these facilities do morethan manufacture dairy products, throughresearch and development laboratoriesthey generate new products and devise newuses for milk and its components. Dairytechnologists and food scientists worktogether to discover how the functionalproperties of milk components can bepreserved or modified by fractionation andother processing procedures. State-of-the-artequipment for drying milk, manufacturingcheese and processing whey has enabled theindustry to create a wide variety of newproducts such as differentiated milk powders,lactose-free cheeses, aseptic milk andlactoferrin. These new products have beendeveloped to meet the expanding globaldemand for highly nutritional dairy productsand ingredients.As trade agreements continue to open globalmarkets, other countries are able to benefitfrom using U.S. dairy products. Additionalinformation on specific whey and lactoseingredients is available from the suppliers ofthe products. The U.S. Dairy Export Councilhas available the names, addresses andphone/fax information for U.S. companiesprocessing and/or marketing each of thetypes of milk powders.This handbook is designed to guide andeducate international product developerson using U.S. whey and lactose ingredients.It is designed as a resource that includes:• A description of the U.S. whey industry.• Definitions of most whey and lactoseproducts.• Descriptions of the processes used toproduce whey and lactose ingredients,and to enhance their nutritional orfunctional properties.• Discussions of the functional andnutritional properties of whey andlactose ingredients.• Applications for these functional,nutritional dairy ingredients.Photo courtesy: Hilmar Cheese CompanyThe U.S. Dairy Export Council recommendsyou always check with your U.S. supplierto obtain detailed product specifications,and that you consult local regulationsregarding ingredient usage and labeling.The formulations in this manual are onlyprovided for demonstration purposesand as a starting point for productdevelopment efforts.Reference Manual for U.S. Whey and Lactose Products7
Page 1 and 2: REFERENCE MANUALFOR U.S. WHEYAND LA
Page 3 and 4: TABLE OF CONTENTS1234SectionPageAck
Page 5: INTRODUCTIONEDITORS:Mr. James PageA
Page 9 and 10: DAIRY MANAGEMENT, INC.Formed in 199

REFERENCE MANUAL FOR U.S. WHEY AND LACTOSE PRODUCTS

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