Ultrafiltered milk (UF milk), also known as diafiltered milk, is a subclassification of milk protein concentrate that is produced by passing milk under pressure through a thin, porous membrane to separate the components of milk according to their size.Specifically, ultra filtration allows the smaller lactose, water, mineral, and vitamin molecules to pass through the membrane, while the larger protein and fat molecule (key components for making cheese) are retained and concentrated. (Depending on the intended use of the UF milk product, the fat in whole milk may be removed before filtration.) The removal of water and lactose reduces the volume of milk, and thereby lowers its transportation and storage costs.
Ultrafiltration makes cheese manufacturing more efficient.Ultrafiltered milk is also sold directly to consumers under brands like fairlife and Simply Smart, who tout its higher protein content, lower sugar content, and creamier taste.
Dairy products or milk products are a type of food produced from or containing the milk of mammals, most commonly cattle, water buffaloes, goats, sheep, and camels. Dairy products include food items such as yogurt, cheese and butter. A facility that produces dairy products is known as a dairy, or dairy factory. Dairy products are consumed worldwide, with the exception of most of East and Southeast Asia and parts of central Africa.
Milk is a nutrient-rich liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals, including breastfed human infants before they are able to digest solid food. Early-lactation milk is called colostrum, which contains antibodies that strengthen the immune system and thus reduces the risk of many diseases. It holds many other nutrients, including protein and lactose. Interspecies consumption of milk is not uncommon, particularly among humans, many of whom consume the milk of other mammals.
Yogurt also spelled yoghurt, yogourt or yoghourt, is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow's milk is the milk most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, yaks and plant milks are also used to produce yogurt. The milk used may be homogenized or not. It may be pasteurized or raw. Each type of milk produces substantially different results.
Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacture of cheese or casein and has several commercial uses. Sweet whey is a byproduct resulting from the manufacture of rennet types of hard cheese, like cheddar or Swiss cheese. Acid whey is a byproduct brought out during the making of acid types of dairy products, such as cottage cheese or strained yogurt.
Ultrafiltration (UF) is a variety of membrane filtration in which forces like pressure or concentration gradients lead to a separation through a semipermeable membrane. Suspended solids and solutes of high molecular weight are retained in the so-called retentate, while water and low molecular weight solutes pass through the membrane in the permeate (filtrate). This separation process is used in industry and research for purifying and concentrating macromolecular (103 - 106 Da) solutions, especially protein solutions.
Microfiltration is a type of filtration physical process where a contaminated fluid is passed through a special pore-sized membrane to separate microorganisms and suspended particles from process liquid. It is commonly used in conjunction with various other separation processes such as ultrafiltration and reverse osmosis to provide a product stream which is free of undesired contaminants.
Cream cheese is a soft, usually mild-tasting fresh cheese made from milk and cream. Stabilizers such as carob bean gum and carrageenan are often added in industrial production.
Whey protein is a mixture of proteins isolated from whey, the liquid material created as a by-product of cheese production. The proteins consist of α-lactalbumin, β-lactoglobulin, serum albumin and immunoglobulins. Whey protein is commonly marketed as a dietary supplement, and various health claims have been attributed to it. A review published in 2010 in the European Food Safety Authority Journal concluded that the provided literature did not adequately support the proposed claims. For muscle growth, whey protein has been shown to be slightly better compared to other types of protein, such as casein or soy.
A milk substitute is any substance that resembles milk and can be used in the same ways as milk. Such substances may be variously known as non-dairy beverage, nut milk, grain milk, legume milk and alternative milk.
The manufacture of Cheddar cheese includes the process of cheddarizing, which makes this cheese unique. Cheddar cheese is named for the village of Cheddar in Somerset in South West England where it was originally manufactured. The manufacturing of this cheese has since spread around the world and thus the name has become generically known.
Oat milk is a plant milk derived from whole oat grains by extracting the plant material with water. Oat milk has a creamy texture and oatmeal-like flavor, and is manufactured in various flavors, such as sweetened, unsweetened, vanilla or chocolate.
Strained yogurt, Greek yogurt, yogurt cheese, sack yogurt, or kerned yogurt is yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than regular unstrained yogurt, while still preserving the distinctive sour taste of yogurt. Like many types of yogurt, strained yogurt is often made from milk that has been enriched by boiling off some of its water content, or by adding extra butterfat and powdered milk. In Europe and North America, it is often made from low-fat or fat-free cow's milk. In Iceland, a similar product named skyr is made.
The dry matter or dry weight is a measurement of the mass of something when completely dried.
Cheese is a dairy product, derived from milk and produced in wide ranges of flavors, textures and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified and the enzymes of rennet are added to cause the milk proteins (casein) to coagulate. The solids (curd) are separated from the liquid (whey) and pressed into final form. Some cheeses have aromatic molds on the rind, the outer layer, or throughout. Most cheeses melt at cooking temperature.
Donkey milk is the milk from the domesticated donkey (Equus asinus). It has been used since antiquity for cosmetic purposes as well as infant nutrition.
Milk protein concentrate (MPC) is any type of concentrated milk product that contains 40–90% milk protein. The United States officially defines MPC as "any complete milk protein concentrate that is 40 percent or more protein by weight." In addition to ultrafiltered milk products, the MPC classification includes concentrates made through other processes, such as blending nonfat dry milk with highly concentrated proteins, such as casein.
A whey protein isolate is a dietary supplement and food ingredient created by separating components from whey. Whey is milk by-product of the cheese-making process. Whey can be processed to yield whey protein in three forms: whey isolate, whey concentrate, or whey hydrolysate. The difference between the whey protein forms is the composition of the product, particularly the protein content. Whey isolates contain the highest amount of protein and can be virtually lactose free, carbohydrate free, fat free, and cholesterol free.
Vegan cheese is a category of non-dairy, plant-based cheese analogues. Vegan cheeses range from soft fresh cheeses to aged and cultured hard grateable cheeses like plant-based Parmesan. The defining characteristic of vegan cheese is the exclusion of all animal products.
Sour cream or soured cream is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Its name comes from the production of lactic acid by bacterial fermentation, which is called souring. Crème fraîche is one type of sour cream with a high fat content and less sour taste.
Pea milk is a type of plant milk made using pea protein, which is made of yellow peas. Commercial pea milk typically comes in sweetened, unsweetened, vanilla and chocolate flavours, and is usually enriched with vitamins. It is marketed as a more environmentally-friendly alternative to almond milk and a non-GMO alternative to soy milk. The two largest brands of pea milk are Ripple Foods and Bolthouse Farms. Pea milk is a plant-based alternative to dairy milk. It is available in several countries including the US, UK and Australia and is vegan, nut free and lactose free. Pea milk is a part of plant milks, which are gaining in popularity due to increased lactose intolerance among consumers and demand for environmentally sustainable products. The plant-based milk industry as per 2019 estimates is worth approximately US$5 billion and will reach a value of US$26 billion in 5 years. There has been research in the role of pea proteins in preparing infant formula, yoghurt and calf mixtures. The colour is off-white and pea milk is made through crushing yellow split peas and mixing the soluble components with water. Pea milk may also be prepared at home. It is perceived to be environmentally sustainable and requires less water than the production of dairy milk. There is limited information on the total carbon emissions and water consumption of producing ready to drink pea milk.
*Adapted from CRS Report for Congress: Agriculture: A Glossary of Terms, Programs, and Laws, 2005 Edition - Order Code 97-905, a document in the public domain.