![]() Selecting the right dairy ingredient for your application can be confusing because many milk and whey ingredients have a similar composition, for example nonfat dry milk (NDM) and whey protein concentrate 34 (WPC34). Milk and whey ingredients are used in a wide variety of food products including dairy products, baked products, confections, soups, sauces, infant formula, processed meats, prepared foods, and beverages. 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. Reduce Risk: The manufacturer of the dry milk product assumes the responsibility for delivering the grade of product offered.In this way, many detailed tests varying between manufacturing and purchasing organizations are eliminated. Tests and grades are based on accepted specific analytical procedures, well understood by both parties. Facilitate Purchase: Buyers and sellers are afforded a common basis whereby a dry milk product, meeting definite product requirements, is recognized by its grade name.Dry milk product standards enable both manufacturers and purchasers to specify the grade of product offered for sale or required for use. Assure Uniformity: Uniform quality of product is assured by grade specification, accepted and understood throughout the dry milk industry.Both manufacturers and purchasers utilize these grading standards for the following reasons: Grading Requirements for Nonfat Dry Milk (NDM), Instant Nonfat Dry Milk INDM), Dry Whole Milk (DWM), Dry Buttermilk (DBM) and Dry Buttermilk Product (DBMP) were developed to promote the utilization of these products by making available a uniform grading system for EXTRA GRADE and STANDARD GRADE products. However, buyers who use these standards in their purchases provide themselves with an added safeguard regardless of the particular purpose for which the product may be intended. Consequently, to determine the acceptability of the product for a specific use, special supplementary tests not included in these standards may be necessary. These composition requirements are not designed to meet all end-uses. ![]() Composition specifications included with these standards will help determine general overall product excellence. ![]() If the fluid milk supply, it’s processing, and the subsequent storage of the finished product are in accordance with acceptable procedures and practices, the dry milk product offered should meet these industry standards. ![]() In addition, they serve to protect the manufacturer of superior quality products from competition by inferior products and provide a basis for an effective quality control program. Dry milk product standards promote the production of uniform, high-quality dry milk products. ![]()
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