Whole Dairy Products
NaturalOverview
Whole dairy products in processed foods often undergo standardization, homogenization, and ultra-pasteurization that alter protein structures and fat globule composition compared to traditional dairy. Even "whole" dairy in ultra-processed foods may contain added vitamins, stabilizers, and processing aids.
669,027
Products contain this
39,187
Ingredient variations
Common forms
Milk, cream, butter, yogurt, and basic dairy ingredients
Function
Industrial dairy processing ensures consistent fat content, extended shelf life, and uniform functional properties across seasonal and regional variations. Standardization enables predictable performance in manufactured food systems.
Sources
Commercial dairy undergoes separation, standardization to specific fat percentages, homogenization at 2000-2500 PSI, and heat treatments including UHT processing at 135-150°C. These processes differ from traditional pasteurization and natural cream separation.
Health Considerations
Ultra-pasteurization and homogenization may alter protein digestibility and fat absorption patterns compared to traditionally processed dairy. Industrial processing can reduce beneficial enzymes and alter the bioavailability of naturally occurring vitamins.
Regulatory
FDA Standards of Identity define requirements for dairy products including minimum fat content and permitted additives. Certain processing aids and vitamin fortification may not require label disclosure.
Common Variations (50 total)
Products Containing Whole Dairy Products
Showing 12 of 669,027 products, sorted by processing level