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Use of Dairy Ingredients in Food Applications
Carbohydrate Ingredients-Focused Session
We are making this specific session from our popular Dairy Ingredients 360 Training Course FREE and accessible from January – March as we focus on carbohydrate ingredients derived from milk. For best viewing, click on the video below and put it into full screen mode.
Use of Dairy Ingredients in Food Applications
Snack, Bakery, Nutrition Bars & Confections
Presenter: KJ Burrington, Vice President of Technical Development at ADPIAmerican Dairy Products Institute More; Member of the Center of Excellence
- What functional properties are important for ingredients that are used in bakery products, confections, and snacks
- Some basic formulation knowledge about each application area
- Products that currently use dairy ingredients in bakery, confections, and snacks
Run time: 1 hr, 4 min
More Ingredient-Focused Sessions in the Dairy Ingredients 360 Training Course
The Dairy Ingredients 360 Training Course covers a comprehensive view of the dairy ingredients industry, from farm to fork. Participants receive 36 hours of educational content from dairy industry subject matter experts.Registration is open for the 2026 Spring Semester of the Training Course! If you are interested in having access to the full 36 hours of course content, consider enrolling in the spring semester by clicking on Register Now.
Composition of Dairy Ingredients
Presenter: KJ Burrington of ADPIAmerican Dairy Products Institute More
- Understand the similarities and differences in composition between the types of ingredients made from milk and wheyLiquid obtained from cheese manufacture. More
- Learn how ingredient composition helps with ingredient selection
- Gain an awareness of the evolution of dairy ingredients and their scale of domestic production
Functional Properties & Performance of Dairy Ingredients
Presenter: KJ Burrington of ADPI
- What are functional properties?
- Why do we do functionality testing?
- Understanding the basic functional properties of caseins, wheyLiquid obtained from cheese manufacture. More proteins, milkfat, lactose and ashResidue that remains when milk/whey is heated to very high temperatures in a muffle oven. Organic acids are lost during ashing. Some minerals such as sulfur and phosphorous also may be lost. Other minerals may be converted to oxides, sulfates, phosphates, silicates and chlorides. In general, ash overestimates the concentration of minerals present since oxygen is combined with minerals in the remaining ash. The term often is used interchangeably with minerals and milk salts.
- Begin to see the relationship between functional properties and how they relate to ingredient performance in a food application
Use of Dairy Ingredients in Applications IV: Animal Nutrition
Presenters: Katie Barry, PhD, Product Development Scientist at International Ingredient Corporation and Jason Frank, PhD, VP Nutrition & Product Development at International Ingredient Corporation
