Handbooks are designed to be an easy to read summary of available information on a given topic. Minimal knowledge of chemistry, microbiology, manufacturing processes, etc. is required. More detailed information is available in the technical reviews.

Dried Dairy Ingredients Handbook – is designed to be an easy to use, quick source of information on the wide range of ingredients that can be made from milk and whey. The handbook includes applicable regulations, general manufacturing methods, composition and typical specifications for dairy ingredients.

Bleaching – reviews the process of color removal in whey products. The handbook covers the chemistry of annatto color, peroxide compounds and chemistry, peroxide interactions and possible issues with bleaching.

(Available Fall 2009)
Protein Hydrolyzed Dairy Ingredients – reviews basic protein chemistry, how enyzmes work, purpose of hydrolyzing proteins and methods for manufacturing milk protein hydrolyzates.