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Cheese, Dairy Ingredients, Dairy Processing

It’s time to rethink whey permeate

By John Lucey

Dairy Foods | March 2022

Wisconsin produces about 30 billion pounds of whey each year. Once the protein is removed via filtration, we are left with whey permeate. The dairy industry produces a lot of whey permeate, and while the industry has found some uses for it, I believe we could think even bigger.

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Cultured Products, Dairy Ingredients

Optimize the performance of dairy ingredients in yogurt

By: KJ Burrington
Dairy Foods | September 2019

Start by determining whether a milk protein or a whey protein ingredient will fit your needs

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Dairy Ingredients

The future of dairy ingredients

By: John Lucey
Cheese Market News | April 2017

When it comes to innovation, the dairy foods industry continues to flourish. From new flavored cheeses to unique dairy ingredients, the benefits of dairy are now available in a plethora of delicious products.

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Dairy Ingredients

What is driving the growth in milk protein?

By: John Lucey
Cheese Market News | August 2016

Over the past 30 years there have been many dramatic changes in the U.S. dairy industry, but one of the key innovations has been the development of higher protein powders derived from both milk and whey.

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