Whey is a valuable byproduct obtained when making cheese. Rennet and lactic bacteria cause the milk to curdle in order to produce cheese. The milk solids comprising mainly the protein casein and milkfat - are separated from the liquid whey. Different cheesemaking processes produce "sweet" whey and "acid" (sour) whey.
Many of the most valuable ingredients in milk are also found in whey, including proteins, lactose, minerals and water-soluble vitamins. Whey also has few calories and contains virtually no fat or cholesterol while providing a great deal of calcium and potassium. This makes whey a great ingredient in low-calorie or dietary-restricted meals.
Dry Milk Products
Dry milk ingredients are milk products with an extended shelf life. When the majority of moisture is removed from milk, the result is dry milk. The two most common types of dry milk ingredients are dry whole milk (DWM) and nonfat dry milk (NDM). Varieties of dry milk include lactose-reduced, low-sodium and instantized.
Although moisture is removed, dry milk still has the same nutritional content as liquid milk and retains its great taste when reconstituted. Because dry milk is easier to store and won't spoil, it is an economical ingredient for your meals that you can keep on hand for when you need it.
Cheese, a concentrated dairy food made from milk, is defined as the fresh or matured product obtained by draining the whey (moisture or serum of original milk) after coagulation of casein, the major milk protein. The byproduct of this process is known as the curd, which is manipulated into the many varieties of tastes and textures of cheeses available on the market.
Rich, creamy and flavorful, cheese adds both great flavor and wholesome nutrition to any meal. Today's processed cheeses, available in many forms such as solids, spreads and cold packs, can be purchased with specific melting characteristics (from high-temperature products to slow-melt and extra-melt varieties) for different types of dishes.
Evaporated and Condensed Milk Products
Concentrated milks are made by partially removing water. This process removes 60% of the milk solids. The result is a concentrated liquid that has not lost any of its valuable nutritional content. The two most common types are evaporated milk and sweetened condensed milk, and reduced-fat and nonfat versions are also available.
Like dry milk, concentrated milks are easy to store and eliminate the problem of spoilage. And, of course, these products retain all of their original great taste.