The choice of a cheese ingredient depends on the needs of the final application. Cheese is primarily used for its organoleptic contributions, but it also contributes functionally and nutritionally to the overall food product. It provides a high level of palatability, flavor and satiety. A variety of flavors and forms are available, including natural cheese, processed cheese, cheese powders, and enzyme modified cheese.
The choice of the dairy flavor depends on the final application. Dairy flavors include butter flavors, cheese flavors, and other natural dairy flavors. These flavors are available as dry powders, in paste form, or as liquids.
A wide variety of concentrated and dry milk ingredients with well-defined physical, functional and compositional characteristics are available. They are choice ingredients because of their functional, nutritional and organoleptic characteristics in food applications. Concentrated and dry milk ingredients are also highly nutritional dairy protein sources that contribute to consumer-friendly ingredient labels. A variety of flavors and forms are available, including condensed, evaporated and dried products.
Butter and other milkfat ingredients have application in almost all food products requiring fat. The choice of a milk-based ingredient usually depends on the needs of the final application. These ingredients include butter, butteroil, cream, and anhydrous milkfat.
Natural, functional and high in nutrition, whey is the ingredient of choice for product developers. There are many varieties of whey ingredients available, and selection is based on application and desired function. Depending on usage level, whey ingredients can boost the nutritional value of a food as well as contribute to a consumer-friendly label. Products include whole dried whey, whey protein concentrate (WPC), whey protein isolate (WPI), and other biologically active ingredients.