Beneficial Effects of Whey Protein Concentrate (WPC)

Selective concentration of protein in whey by UF is used to produce whey protein concentrates (WPCs) with varying protein content in the approximate range 20–80%. Whey with its relatively low protein content (∼0.7%) is initially concentrated by UF to a retentate containing 3–4% protein and ∼9% dry matter. This retentate is further concentrated by evaporation before spray-drying.

Beneficial Effects of Skimmed Milk Powder (SMP)

Skimmed milk powder is a dairy product made by evaporated dry skimmed milk powder. This powder is easier to store and transport it is typically less expensive. Skimmed milk powder is widely used in food manufacture, and it is often included by humanitarian agencies in famine relief shipments

Beneficial Effects of Casein

Edible casein is a type of casein protein. It is widely used in the food industry for its unique functional properties. Casein proteins are a group of milk proteins that make up around 80 percent of the total protein content in milk. Edible casein is produced by adding an acid like hydrochloric acid or citric acid to milk, which causes the casein proteins to coagulate and separate from the liquid whey. This process is known as acid precipitation. The coagulated casein proteins are then washed and dried to produce the final product, which is a white, odorless, and tasteless powder. Acid casein tends to produce a more brittle and crumbly texture.

Beneficial Effects of Dairy Whitener

Dairy whitener is a milk substitute commonly used in beverages like tea and coffee. It serves as a convenient alternative to fresh milk, especially in regions where fresh milk availability is inconsistent. Dairy whitener is formulated to provide good whitening ability, stability, and resistance to curdling in hot liquids, making it a preferred choice for many.