White Papers

Submitted by ADPI® Center of Excellence (COE) team member Nana Farkye, PhD. Click here for a PDF printable version of this article. Cheese yield is simply the amount of cheese produced per pound of milk in a cheese vat. For standard of identity (SOI) cheeses, it depends on the efficiency of recovery of milk fat, milk proteins (primarily […]

Mozzarella Cheese Manufacture Provided by ADPI Center of Excellence member Dr. Nana Farkye, this article takes a look at the market information, standards and manufacturing methods, yield, shelf-life and freezing and functionality of mozzarella cheese. Market Information Mozzarella cheese is the largest single cheese produced by volume in the U.S.  Current USDA statistics show that

Standardization is the adjustment of the ratio of fat to total protein (casein) in cheese milk. Why standardize milk? Standardization is done for economic, regulatory, and cheese and functionality reasons. Milk that is used for the manufacture of cheeses is priced as Class III milk according to the provisions of the Federal Milk Marketing Orders.

Part 5: The Immunoglobulins – Milk’s Guided Missiles Join ADPI® Center of Excellence (COE) team member Dr. David Clark as he shares his insight and knowledge on the immune supporting properties of milk.  Click here for a PDF printable version of this article. Introduction There is significant evidence suggesting that milk evolved to provide the newborn with

Part 2: Lactoferrin – a multifunctional protein that packs an immunity punch! Join past ADPI® Center of Excellence (COE) team member Geoffrey W. Smithers, PhD, FAIFST, CFS and current ADPI® Center of Excellence (COE) team member Dr. David Clark as they share their insights and knowledge on the immune supporting properties of milk.  Click here for a downloadable, PDF-version

Part 3: Selected members of the innate immune system in milk – Oligosaccharides, glycosaminoglycans, glycomacropeptide, lysozyme and alpha-lactalbumin Join ADPI® Center of Excellence (COE) team member Dr. David Clark as he shares his insight and knowledge on the immune supporting properties of milk.  Click here for a downloadable, PDF-version of this article. Introduction Milk really is a

Part 1: An introduction to nature’s medicine cabinet Join ADPI® Center of Excellence (COE) team members Dr. David Clark and Geoffrey W. Smithers, PhD, FAIFST, CFS as they share their insights and knowledge on the immune supporting properties of milk. Click here for a downloadable, PDF-version of this article.  Introduction During this challenging time, when

Part 4: Remaining members of the innate immune system in milk – The oxidase enzymes, milk fat globule membrane and osteopontin Join ADPI® Center of Excellence (COE) team member Dr. David Clark as he shares his insight and knowledge on the immune supporting properties of milk.  Click here for a PDF printable version of this article. Introduction