UTILIZATION OF DAIRY INGREDIENTS IN OTHER FOODS1

This paper discusses the rationale of using various dairy proteins, fats, and carbohydrates in solid, liquid, frozen, and emulsified food systems. Special emphasis is given to sectors of the food industry which offer the best novel opportunities for functionally designed dairy ingredients. Dairy ingredients to be discussed are classified according to their chemical nature into three groups: dairy proteins, fats, and carbohydrates.