FE1970v42i9p67_bongardscreameries_lactose

The image is a spoonful of fresh lactose in a bowl. It seems small and is next to cheese, implying it can be used to enhance dairy products.

Ingredient News. Lactose Freshness – a key quality factor of this flavor enhancer – is ensured by rapid processing og the cheese whey from which it is recovered. Fresh lactose is a versatile quality enhancer. With its relatively low sweetness and bland flavor, lactose is used as a flavor and aroma enhancer in a variety of foods and beverages. It also imparts a valuable nutritive element to processed foods. Key to its flavor-enhancing property is the freshness of the cheese whey from which the lactose is recovered. Unless the whey is fresh when processed, the lactose may pick up off-flavors developed in the whey. Freshness of a new dairy lactose ingredient is guarded by an unusual processing procedure. The product is offered by a cheese processor who does not haul in whey from other plants. All of the whey used to produce lactose is processed within three hours of the time it leaves the cheese vats. Moreover, the whey is heated to stop bacterial action as it comes from the separators. Thus, the product retains freshness which otherwise would be lost by “over-holding” and accumulation of whey. The white crystalline lactose has excellent stability and is offered in various particle sizes. Moisture content is 0.1%: protein content, 0.3%. Applications of the product include enhancing the flavor, texture and/or appearance of fruit drinks, frozen desserts, baked goods, cottage cheese, buttermilk, and cheese dips.

I find it interesting that this is marketed to food manufacturers, given all the information about moisture content and bacteria. I also notice how they have it shown in a spoon, when it would never actually be eaten on its own. This ad explains how processing cheese whey within three hours prevents off-flavors and keeps the lactose ingredient fresh. It shows a commitment to quality control by using a "no-haul" policy to ensure the final product stays stable and bland for various food uses. Georgia Salcau