Quick guides are concise outlines of a specific subject. Guides typically are 1 to 4 pages in length. Minimal technical knowledge is required.

Native Whey Protein Concentrate Fundamentals - is a brief description on the composition, production and functional properties of native whey proteins.

Composition of Dairy Ingredients Made from Milk and Whey - is a graphical and tabular representation of the approximate percentages of protein, lactose, ash and fat in dry dairy ingredients.

Manufacturing Dairy ingredients from Milk and Whey - is a flowchart of dry dairy ingredients and the general processes used in their manufacture.

Membranes 101 – description of basic membrane types, system design and terminology.

Membrane Configurations – description of types of membrane designs and the advantages and disadvantages of each.

Approximate Distribution of Milk Components Between Cheese and Whey – description of the partitioning of milk components between cheese and whey. Also includes changes in the composition and amount of whey product produced as whole whey is manufactured into various whey ingredients.

Relative Milk Component Sizes in Comparison with Membrane Pore Size Ranges – graphic representation of size of milk components compared to membrane processes.

Quick Guide to Choosing the Best Type of Whey – is a graphical representation of whey ingredients, their functional properties and possible use in various food products.

Use of Membranes for Standardizing Milk for Cheese Production – is a brief summary of the options for membrane processing of milk for cheese manufacture. Effects of membranes on milk composition and general approaches to applying membranes to cheese manufacture are provided.