![]() These components also provide many of the same unique nutritional properties found in milk. Their composition can consist of multiple components such as, proteins (caseins and/or whey proteins), milkfat, lactose, and ash (minerals), and thus provides many different functional properties described in the table below. They provide a mild, dairy flavor that blends well with many food products. These benefits are often described as flavor, function, and nutrition. Milk and whey ingredients provide multiple benefits to food products. As new dry milk products and improved analytical methods for the testing of all milk products continue to be developed, this publication will be updated to assist in maintaining uniformity within the industry. The American Dairy Products Institute (ADPI), formed when the Whey Products Institute and the American Dry Milk Institute merged in April, 1986, is the national trade association of the processed dairy products industry, specifically representing the evaporated milk, condensed and dry milk, and whey/whey products segments of the industry. Similarly, the manufacturer is protected against unreasonable complaints because the grade standards are succinct and based upon specific methods of analysis. Any element of risk is eliminated from the purchase since the buyer may have each purchase checked by grade analysis.
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