Chapter 8. Ingredients in Dairy Products

  1. Ramesh C. Chandan Ph.D. Chief Editor Consultant
  1. Douglas Olson1 and
  2. Kayanush J. Aryana Ph.D.2

Published Online: 27 MAR 2009

DOI: 10.1002/9780813804033.ch8

Dairy Processing & Quality Assurance

Dairy Processing & Quality Assurance

How to Cite

Olson, D. and Aryana, K. J. (2008) Ingredients in Dairy Products, in Dairy Processing & Quality Assurance (ed R. C. Chandan), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780813804033.ch8

Editor Information

  1. 1364, 126th Avenue NW, Minneapolis, MN 55448-4004, USA

Author Information

  1. 1

    School of Animal Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, USA

  2. 2

    Department of Food Science, Louisiana State University, Agricultural Centre, Baton Rouge, LA, USA

Publication History

  1. Published Online: 27 MAR 2009
  2. Published Print: 10 OCT 2008

ISBN Information

Print ISBN: 9780813827568

Online ISBN: 9780813804033



  • nonfat dry milk (NFDM);
  • utilizing WPC, NFDM, and other dairy Ingredients into dairy products;
  • lactose -milk sugar;
  • polymerase chain reaction methods in detecting pathogens in NFDM;
  • lactose crystallization influencing shelf life


This chapter contains sections titled:

  • Introduction

  • Lactose

  • Nonfat Dry Milk

  • Whey Products

  • Utilization of WPC, NFDM, and Other Dairy Ingredients into Dairy Products

  • Conclusion

  • References