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Dairy PermeateProduced by the removal of protein and other solids from milk or whey resulting in a product with a high concentration of lactose. Removal of the dairy constituents is accomplished by physical separation techniques such as filtration and diafiltration. Also known as dairy product solids (ADPI definition). may be used as a direct replacement for other dairy solids in many food applications, including:  bakery products and pizza crust dough; confectionary products; as a replacement for sucrose or corn syrups; to reduce the level of salt in formulated products; and for fermentation.  Milk permeatePortion of the milk that crosses or permeates an ultrafiltration membrane. Milk permeate contains lactose, minerals and nonprotein nitrogen. May also be known as dairy product solids. may also be used for standardizing skim milk or whole milk powders.

Dairy PermeateProduced by the removal of protein and other solids from milk or whey resulting in a product with a high concentration of lactose. Removal of the dairy constituents is accomplished by physical separation techniques such as filtration and diafiltration. Also known as dairy product solids (ADPI definition). can be a source of lactose and mineralsGenerally refers to elements other than carbon (C), hydrogen (H), oxygen (O) and nitrogen (N) that are found in dairy products. The term often is used interchangeably with salts and ash. required for the development of nutritional products for the feed sector – especially for baby animals.

Product should be stored, shipped, and utilized according to the manufacturer’s established recommendations.  As guidance, product should be stored and shipped in a cool, dry environment with temperature below 80°F and relative humidity below 65%.  Stocks should be rotated and utilized in accordance with the manufacturer’s established date of expiration or retest.

Multiwall kraft bags with polyolefin inner liner, or other suitable closed containers (e.g., totes) are typical.

Milk Permeate is a by-product of the Milk Protein Concentrate (MPC)Produced by filtation methods (ultrafiltation and diafiltration) which captures essentially all of the casein and whey proteins contained in the raw material stream in the finished product, resulting in a casein-towhey protein ratio equivalent to that of the original milk, generally 80:20. MPC has a protein content between 40 – 89.5% (ADPI definition). or the Milk Protein Isolate (MPI)Produced by filtation methods (ultrafiltration and diafiltration) which captures essentially all the casein and whey proteins contained in the raw material stream in the finished product, resulting in a casein-to-whey protein ratio equivalent to that of the original milk, generally a value of 80:20. MPI has a minimum protein content of 89.5% (ADPI definition). production process, formed after ultrafiltration of milk to extract protein and fat. The product is then dried using advanced spray drying techniques. Milk permeatePortion of the milk that crosses or permeates an ultrafiltration membrane. Milk permeate contains lactose, minerals and nonprotein nitrogen. May also be known as dairy product solids. powder is characterized by a clean, slightly salty taste and uniform particle size. It consists of lactose, water, vitamins and mineralsGenerally refers to elements other than carbon (C), hydrogen (H), oxygen (O) and nitrogen (N) that are found in dairy products. The term often is used interchangeably with salts and ash..

Milk PermeatePortion of the milk that crosses or permeates an ultrafiltration membrane. Milk permeate contains lactose, minerals and nonprotein nitrogen. May also be known as dairy product solids. Powder is typically 80% lactose (minimum 75%), 3% protein, 8.5% ash plus a trace amount of fat. The total moisture level averages 5% with free moisture at 1.5% or below.