This 12-page technical report explains how the utilization of high-protein dairy fractions provides high-value ingredients to the food industry. New discoveries continue to be made in beneficial uses for the coproducts of these processes.

Increasing production in high-protein dairy ingredients has resulted in the higher production of coproducts including whey permeate, milk permeate, lactose, delactosed permeate (DLP), whey phospholipid concentrates (WPLCs) and milk minerals. While recognizing that there are many different coproducts, this technical monograph will primarily focus on permeate, DLP and WPLC.