1. What is the difference between nonfat dry milk (NFDM) and skimmed milk powder (SMP)?
    Skimmed milk powder is defined by Codex Alimentarius. Nonfat dry milk is defined by the Code of Federal Regulations. The main difference between the products is the adjustment of protein level. The protein content of SMP can be adjusted by the addition of milk retentate, milk permeate, or lactose. The protein content of SMP is typically lower than the protein content of NFDM. See the Dried Dairy Ingredient Handbook on this website, pages 9 and 11 for composition information.
  2. Where do I go to find suppliers of dairy ingredients?
    A supplier listing for all dairy ingredients is located at www.innovateiwithdairy.com. Select "Looking for a Supplier" to start your search and then select the ingredient you are looking for.
  3. If I want to fortify a product with protein, how do I choose whether to use a whey protein concentrate with 80% protein (WPC80) or a whey protein isolate (WPI)?
    Typically you would make the selection by looking at the total composition and the cost of each ingredient and think about what application you want to use it in. A WPC80 will have about 5-7% fat, 4-5% lactose, and 4% ash. A WPI will have less than 1% fat, about 1% lactose, and 2% ash. A WPC80 will be less expensive than a WPI. If you are not concerned about the fat and lactose in a WPC80 then use it to fortify with protein. WPC80 can have more flavors associated with the fat which may or may not be desirable for your application. If you are trying to make a low pH clear drink then a WPI is the only ingredient that will provide good clarity.