What is milk?

Milk is a highly nutritious blend of proteins, sugars and minerals. Milk contains the following proportions of active ingredients :-

Lactose :	4.6%
Casein :	2.8%
Whey :	0.6%
Fat :	3.8%
Minerals :	0.7%

How is milk processed?

1. Fat is skimmed-off for cream or butter.
2. Casein is precipitated, with acid, then neutralised to form Caseinate.
3. Whey & Lactose are separated, in stages, to give Lactose and a range of Whey-rich blends.

What properties do the ingredients have?

1. CASEINATE :   Powerful emulsification properties, which can be used to produce stable systems containing water and oil or fat.
2. WHEY PROTEINS :   Produced in a range of concentrations from 12% Whey to 85% Whey. The protein is an albumen type which, at higher concentrations and on heating, forms a firm, thermally stable gel. Gives enhanced slicing & dicing properties.
3. LACTOSE :   The soluble milk "sugar" which has a gentle sweetness, for improved flavour. Lactose also reduces water activity and retards syneresis in food systems.

Why use blends of milk ingredients?

The components of milk have very different properties, which may be combined to serve a range of useful applications throughout the food industry. Milk derivatives may also be combined with other food ingredients for a wider range of synergistic interactions.