The use of milk, butter or cream is universal in sweet goods. Over the last decades, however, use of increasingly more sophisticated dairy components has become common. Early dried milks found application in milk breads, providing much- needed enhanced protein levels in a very basic food cornrnodity, white bread. Today, enormously sophisticated separation and modification processes make vast numbers of dairy—derived ingredients available to bakers. A large proportion of those ingredients are derived from whey, a waste product from cheese manufacture. Whey fresh from the cheesemaking process contains about Read the rest of this entry »
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