Milk Specialties Global

Eden Prairie, MN, United States

Milk Specialties Global

Eden Prairie, MN, United States
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This report studies Whey Protein Powder in Global market, especially in North America, Europe, China, Japan, Southeast Asia and India, focuses on top manufacturers in global market, with capacity, production, price, revenue and market share for each manufacturer, covering Fonterra Lactalis Ingredients Friesiandcampina Arla Foods Hilmar Cheese Company Saputo Inc. Murray DMK Leprino Foods Co. Westland Milk Products Glanbia Foods, Inc. Davisco Milk Specialties Global Agropur Inc. SachsenMilch Grande Cheese Company Milei Carbery Warrnambool Cheese and Butter Factory Firmus China Huishan View Full Report With Complete TOC, List Of Figure and Table: http://globalqyresearch.com/global-whey-protein-powder-market-research-report-2016 Market Segment by Regions, this report splits Global into several key Regions, with production, consumption, revenue, market share and growth rate of Whey Protein Powder in these regions, from 2011 to 2021 (forecast), like North America Europe China Japan Southeast Asia India Split by product type, with production, revenue, price, market share and growth rate of each type, can be divided into Type I Type II Type III Split by application, this report focuses on consumption, market share and growth rate of Whey Protein Powder in each application, can be divided into Application 1 Application 2 Application 3 Global Whey Protein Powder Market Research Report 2016 1 Whey Protein Powder Market Overview 1.1 Product Overview and Scope of Whey Protein Powder 1.2 Whey Protein Powder Segment by Type 1.2.1 Global Production Market Share of Whey Protein Powder by Type in 2015 1.2.2 Type I 1.2.3 Type II 1.2.4 Type III 1.3 Whey Protein Powder Segment by Application 1.3.1 Whey Protein Powder Consumption Market Share by Application in 2015 1.3.2 Application 1 1.3.3 Application 2 1.3.4 Application 3 1.4 Whey Protein Powder Market by Region 1.4.1 North America Status and Prospect (2011-2021) 1.4.2 Europe Status and Prospect (2011-2021) 1.4.3 China Status and Prospect (2011-2021) 1.4.4 Japan Status and Prospect (2011-2021) 1.4.5 Southeast Asia Status and Prospect (2011-2021) 1.4.6 India Status and Prospect (2011-2021) 1.5 Global Market Size (Value) of Whey Protein Powder (2011-2021) 7 Global Whey Protein Powder Manufacturers Profiles/Analysis 7.1 Fonterra 7.1.1 Company Basic Information, Manufacturing Base and Its Competitors 7.1.2 Whey Protein Powder Product Type, Application and Specification 7.1.2.1 Type I 7.1.2.2 Type II 7.1.3 Fonterra Whey Protein Powder Capacity, Production, Revenue, Price and Gross Margin (2015 and 2016) 7.1.4 Main Business/Business Overview 7.2 Lactalis Ingredients 7.2.1 Company Basic Information, Manufacturing Base and Its Competitors 7.2.2 Whey Protein Powder Product Type, Application and Specification 7.2.2.1 Type I 7.2.2.2 Type II 7.2.3 Lactalis Ingredients Whey Protein Powder Capacity, Production, Revenue, Price and Gross Margin (2015 and 2016) 7.2.4 Main Business/Business Overview 7.3 Friesiandcampina 7.3.1 Company Basic Information, Manufacturing Base and Its Competitors 7.3.2 Whey Protein Powder Product Type, Application and Specification 7.3.2.1 Type I 7.3.2.2 Type II 7.3.3 Friesiandcampina Whey Protein Powder Capacity, Production, Revenue, Price and Gross Margin (2015 and 2016) 7.3.4 Main Business/Business Overview 7.4 Arla Foods 7.4.1 Company Basic Information, Manufacturing Base and Its Competitors 7.4.2 Whey Protein Powder Product Type, Application and Specification 7.4.2.1 Type I 7.4.2.2 Type II 7.4.3 Arla Foods Whey Protein Powder Capacity, Production, Revenue, Price and Gross Margin (2015 and 2016) 7.4.4 Main Business/Business Overview 7.5 Hilmar Cheese Company 7.5.1 Company Basic Information, Manufacturing Base and Its Competitors 7.5.2 Whey Protein Powder Product Type, Application and Specification 7.5.2.1 Type I 7.5.2.2 Type II 7.5.3 Hilmar Cheese Company Whey Protein Powder Capacity, Production, Revenue, Price and Gross Margin (2015 and 2016) 7.5.4 Main Business/Business Overview 7.6 Saputo Inc. 7.6.1 Company Basic Information, Manufacturing Base and Its Competitors 7.6.2 Whey Protein Powder Product Type, Application and Specification 7.6.2.1 Type I 7.6.2.2 Type II 7.6.3 Saputo Inc. Whey Protein Powder Capacity, Production, Revenue, Price and Gross Margin (2015 and 2016) 7.6.4 Main Business/Business Overview 7.7 Murray 7.7.1 Company Basic Information, Manufacturing Base and Its Competitors 7.7.2 Whey Protein Powder Product Type, Application and Specification 7.7.2.1 Type I 7.7.2.2 Type II 7.7.3 Murray Whey Protein Powder Capacity, Production, Revenue, Price and Gross Margin (2015 and 2016) 7.7.4 Main Business/Business Overview 7.8 DMK 7.8.1 Company Basic Information, Manufacturing Base and Its Competitors 7.8.2 Whey Protein Powder Product Type, Application and Specification 7.8.2.1 Type I 7.8.2.2 Type II 7.8.3 DMK Whey Protein Powder Capacity, Production, Revenue, Price and Gross Margin (2015 and 2016) 7.8.4 Main Business/Business Overview 7.9 Leprino Foods Co. 7.9.1 Company Basic Information, Manufacturing Base and Its Competitors 7.9.2 Whey Protein Powder Product Type, Application and Specification 7.9.2.1 Type I 7.9.2.2 Type II 7.9.3 Leprino Foods Co. Whey Protein Powder Capacity, Production, Revenue, Price and Gross Margin (2015 and 2016) 7.9.4 Main Business/Business Overview 7.10 Westland Milk Products 7.10.1 Company Basic Information, Manufacturing Base and Its Competitors 7.10.2 Whey Protein Powder Product Type, Application and Specification 7.10.2.1 Type I 7.10.2.2 Type II 7.10.3 Westland Milk Products Whey Protein Powder Capacity, Production, Revenue, Price and Gross Margin (2015 and 2016) 7.10.4 Main Business/Business Overview 7.11 Glanbia Foods, Inc. 7.12 Davisco 7.13 Milk Specialties Global 7.14 Agropur Inc. 7.15 SachsenMilch 7.16 Grande Cheese Company 7.17 Milei 7.18 Carbery 7.19 Warrnambool Cheese and Butter Factory 7.20 Firmus 7.21 China Huishan Global QYResearch ( http://globalqyresearch.com/ ) is the one spot destination for all your research needs. Global QYResearch holds the repository of quality research reports from numerous publishers across the globe. Our inventory of research reports caters to various industry verticals including Healthcare, Information and Communication Technology (ICT), Technology and Media, Chemicals, Materials, Energy, Heavy Industry, etc. With the complete information about the publishers and the industries they cater to for developing market research reports, we help our clients in making purchase decision by understanding their requirements and suggesting best possible collection matching their needs.


Global Whey Protein Powder Market Report is a professional and in-depth research report on the world's major regional market conditions of the Whey Protein Powder industry, focusing on the main regions and the main countries (United States, Europe, Japan and China). The report introduces Whey Protein Powder basic information including definition, classification, application, industry chain structure, industry overview, policy analysis, and news analysis, etc. Insightful predictions for the Whey Protein Powder market for the coming few years have also been included in the report. These predictions feature important inputs from leading industry experts and take into account every statistical detail regarding the Whey Protein Powder market. Complete report on the Whey Protein Powder Market Research Report spread across 124 pages, profiling 21 companies and supported with 125 tables and figures is now available at @ http://www.deepresearchreports.com/contacts/inquiry.php?name=297594 . # Major Manufacturers Analysis of Whey Protein Powder(BI) are Fonterra, Lactalis Ingredients, Friesiandcampina, Arla Foods, Hilmar Cheese Company, Saputo Inc., Murray, DMK, Leprino Foods Co., Westland Milk Products, Glanbia Foods, Inc., Davisco, Milk Specialties Global, Agropur Inc., SachsenMilch, Grande Cheese Company, Milei, Carbery,- Warrnambool Cheese and Butter Factory, Firmus and China Huishan no less than 21 top producers. Development policies and plans are discussed as well as manufacturing processes and cost structures are also analyzed. This report also states import/export consumption, supply and demand Figures, cost, price, revenue and gross margins. The report focuses on global major leading Whey Protein Powder Industry players providing information such as company profiles, product picture and specification, capacity, production, price, cost, revenue and contact information. Global Whey Protein Powder Industry 2016 is a comprehensive, professional report delivering market research data that is relevant for new market entrants or established players. Key strategies of the companies operating in the market and their impact analysis have been included in the report. Furthermore, a business overview, revenue share, and SWOT analysis of the leading players in the Whey Protein Powder market is available in the report. With the list of tables and figures the report provides key statistics on the state of the industry and is a valuable source of guidance and direction for companies and individuals interested in the market. 1 Industry Overview 2 Manufacturing Cost Structure Analysis of Whey Protein Powder 3 Technical Data and Manufacturing Plants Analysis 4 Production Analysis of Whey Protein Powder by Regions, Technology, and Applications 5 Sales and Revenue Analysis of Whey Protein Powder by Regions 6 Analysis of Whey Protein Powder Production, Supply, Sales and Market Status 2010-2016 7 Analysis of Whey Protein Powder Industry Key Manufacturers 8 Price and Gross Margin Analysis 9 Marketing Trader or Distributor Analysis of Whey Protein Powder 10 Development Trend of Whey Protein Powder Industry 2016-2021 11 Industry Chain Suppliers of Whey Protein Powder with Contact Information 12 New Project Investment Feasibility Analysis of Whey Protein Powder 13 Conclusion of the Global Whey Protein Powder Industry Report 2016 Some of the tables and figures provided in Global Whey Protein Powder Market Report 2016 research report include: Table Global Capacity (Unit) of  Whey Protein Powder by Types 2011-2016 Figure Global Capacity Market Share of  Whey Protein Powder by Types in 2011 Figure Global Capacity Market Share of  Whey Protein Powder by Types in 2015 Table Global Production (Unit) of  Whey Protein Powder by Types 2011-2016 Figure Global Production Market Share of  Whey Protein Powder by Types in 2011 Figure Global Production Market Share of  Whey Protein Powder by Types in 2015 Table Global Revenue (M USD) of  Whey Protein Powder by Types 2011-2016 Figure Global Revenue Market Share of  Whey Protein Powder by Types in 2011 Figure Global Revenue Market Share of  Whey Protein Powder by Types in 2015 Table Global and Major Manufacturers Capacity (Unit) of  Whey Protein Powder 2011-2016 Table Global Capacity Market Share of  Whey Protein Powder Major Manufacturers 2011-2016 Figure Global Capacity Market Share of  Whey Protein Powder Major Manufacturers in 2011 Figure Global Capacity Market Share of  Whey Protein Powder Major Manufacturers in 2015 Table Global and Major Manufacturers Production (Unit) of  Whey Protein Powder 2011-2016 Table Global Production Market Share of  Whey Protein Powder Major Manufacturers 2011-2016 Figure Global Production Market Share of  Whey Protein Powder Major Manufacturers in 2011 Figure Global Production Market Share of  Whey Protein Powder Major Manufacturers in 2015 Table Global and Major Manufacturers Revenue (M USD) of  Whey Protein Powder 2011-2016 Deep Research Reports is digital database of syndicated market reports for global and China industries. These reports offer competitive intelligence data for companies in varied market segments and for decision makers at multiple levels in these organizations. We provide 24/7 online and offline support to our customers. Connect us @ [email protected] with subject line “2016 Market Research Report on Global Whey Protein Powder Industry “ and your contact details to purchase this report or get your questions answered. OR Call Us @ +1 888 391 5441.


Tomkins T.,Milk Specialties Global | Drackley J.K.,University of Illinois at Urbana - Champaign
Journal of Oil Palm Research | Year: 2010

Palm oil and its derivatives play a significant role in animal nutrition, and the opportunity to increase usage in this sector is large. Fats and oils are used as energy sources, to supply dietary essential fatty acids (linoleic and linolenic acids) that cannot be synthesized by the animal, to aid in the absorption of fat-soluble vitamins, and to provide specific bio-active fatty acids. The amount of fat or oil that can be used in animal diets varies depending on the species and its digestive physiology. The digestive systems of cattle, pigs and poultry differ with respect to the way in which fats/oils are broken down, absorbed and utilized. Cattle are ruminants in which the fermentation of carbohydrates in the rumen provides energy for the animal. Dietary triglycerides are largely hydrolyzed in the rumen by the resident microbial population, while the unsaturated fatty acids are hydrogenated to saturated fatty acids. Feeding large amounts of triglycerides (>3% of the diet), particularly those which are unsaturated, inhibits rumen microorganisms and makes biohydrogenation incomplete. If biohydrogenation does not occur fully, a flow of unsaturated or partially unsaturated fats/oils with trans-double bonds into the small intestine can decrease feed intake and depress milk fat production, as well as alter milk fat profiles. To overcome this problem, fats/oils for ruminant feeding need to be in a form that makes them inert in the rumen, such as in the form of a calcium salt or soap of palm fatty acid distillates (CaPFAD), or after crystallizing the saturated fatty acids by beading or flaking. Pigs and poultry are nonruminants (monogastrics) and rely on their own enzymes for the breakdown of dietary triglycerides. Fatty acids are then absorbed in the small intestine along with mono- or diglycerides. Pigs and poultry can utilize relatively saturated as well as unsaturated fats in their diet, but the inclusion of unsaturated fats/oils results in more unsaturated fatty acids in their body fat, which makes the carcass fat softer and this can reduce carcass quality. Increased energy levels in the diet of dairy cows can benefit the production of milk and milk components, improve reproductive efficiency, reduce heat stress, and improve general health and well-being. Increasing fat/oil levels in pig diets improve growth rates, reproduction and lactation. Hard (more saturated) dietary lipids help produce firmer carcass fat. Increasing fat/oil levels in poultry diets improves feed efficiency and growth rates. Medium-chain triglycerides (MCTs) are also of interest, particularly in young animals where their rapid absorption can help provide a readily available energy supply. Palm oil and palm kernel oil can be used to replace butterfat in milk replacers for feeding young animals to substitute their mother's milk. Fats are also used in the diets of companion animals (dogs and cats) and horses. Worldwide animal production is increasing rapidly. As standards of living increase, more animal products are being consumed in the diet, including meat, milk and eggs. Livestock consume approximately 33% of global cereal grain production, and the animal nutrition industry consumes between 8 and 10 million tonnes of fats and oils per annum. This use will increase significantly in the next 15 years as more animal products are consumed. In addition, there is greater focus on finding ways to replace cereal energy in animal nutrition as cereals are increasingly being diverted to human foods or biofuel production. Fat/oil levels in feed are generally lower than the levels that can be utilized by the animal based on its digestive and metabolic processes. More calories could be supplied by fats/oils but there are limitations based on the physical characteristics of the fats and oils and their interactions with the target animal's physiology.


News Article | November 28, 2016
Site: www.newsmaker.com.au

Whey protein is a mixture of Beta-lactoglobulin, Alpha-lactalbumin, Bovine serum albumin and Immunoglobins. Whey is the liquid material obtained from cheese manufacturing. Whey protein can be of three primary types: whey protein concentrate (WPC), whey protein isolate and whey protein hydrolysate. Whey protein concentrate contains low level of fat and low level of carbohydrate. Lower end concentrates tend to have 30% protein and higher end up to 90% whey protein isolate are further processed to remove fat and lactose. It usually contains at least 90% protein. Whey protein hydrolysate are predigested and partially hydrolyzed whey proteins for the purpose of easier metabolizing. In addition, whey protein hydrolysate is commonly used in medical protein supplements and infant formulas because of its improved digestibility and reduced allergen potential. North America has largest market share for whey protein products, closely followed by Europe. Asia-Pacific is the fastest growing whey protein ingredients market due to the increasing number of health conscious consumer and rising disposable income. Increasing number of health conscious consumer, rising disposable income, increasing number of health clubs and fitness centers are some of the major driving force for whey protein ingredient market. Health clubs and fitness centers act as central distribution centers for whey protein products for all consumer groups, including bodybuilders, athletes and recreational users. In recent years, the number of health clubs has increased worldwide, creating more opportunities for whey protein manufacturers to target health club members. According to International Health, Racquet & Sports Club Association (IHRSA) Global Report, the number of health clubs and fitness centers globally rose from 128,500 in 2009 to 1, 53,000 in 2012. The numbers dropped slightly in 2011 to 1, 33,000 from 1, 33,500 in 2010, before increasing again to 1, 53,000 in 2012. . Increasing disposable income in the developing countries such as India and China is expected to trigger the growth rate of whey protein ingredient market. Increasing disposable income allow the customer to spend more. According to the National Bureau of Statistics China, annual per capita disposable income of urban households in China increased from USD 2,271.0 in 2008 to USD 3408.5 in 2012. Request TOC (desk of content material), Figures and Tables of the report: http://www.persistencemarketresearch.com/toc/3292? The overall annual disposable income in India medium household income increased from USD 1,366.2 billion in 2010 to USD 1,587.6 billion in 2013. Alternatives like plant proteins act as restraint for whey protein ingredient market. The major companies operating in the whey protein ingredient market include Glanbia, Hilmar Cheese Company, Milk Specialties Global, Davisco Foods International, Inc and Maple Island, Inc


Loften J.R.,Milk Specialties Global | Linn J.G.,Milk Specialties Global | Drackley J.K.,Urbana University | Jenkins T.C.,Clemson University | And 2 more authors.
Journal of Dairy Science | Year: 2014

Energy is the most limiting nutritional component in diets for high-producing dairy cows. Palmitic (C16:0) and stearic (C18:0) acids have unique and specific functions in lactating dairy cows beyond a ubiquitous energy source. This review delineates their metabolism and usage in lactating dairy cows from diet to milk production. Palmitic acid is the fatty acid (FA) found in the greatest quantity in milk fat. Dietary sources of C16:0 generally increase milk fat yield and are used as an energy source for milk production and replenishing body weight loss during periods of negative energy balance. Stearic acid is the most abundant FA available to the dairy cow and is used to a greater extent for milk production and energy balance than C16:0. However, C18:0 is also intimately involved in milk fat production. Quantifying the transfer of each FA from diet into milk fat is complicated by de novo synthesis of C16:0 and desaturation of C18:0 to oleic acid in the mammary gland. In addition, incorporation of both FA into milk fat appears to be limited by the cow's requirement to maintain fluidity of milk, which requires a balance between saturated and unsaturated FA. Oleic acid is the second most abundant FA in milk fat and likely the main unsaturated FA involved in regulating fluidity of milk. Because the mammary gland can desaturate C18:0 to oleic acid, C18:0 appears to have a more prominent role in milk production than C16:0. To understand metabolism and utilization of these FA in lactating dairy cows, we reviewed production and milk fat synthesis studies. Additional and longer lactation studies on feeding both FA to lactating dairy cows are required to better delineate their roles in optimizing milk production and milk FA composition and yield. © 2014 American Dairy Science Association.


Price K.L.,North Carolina State University | Lin X.,North Carolina State University | Van Heugten E.,North Carolina State University | Odle R.,North Carolina State University | And 3 more authors.
Journal of Animal Science | Year: 2013

An experiment was conducted to examine the interplay of diet physical form (liquid vs. dry), fatty acid chain length [medium- (MCT) vs. long-chain triglyceride (LCT)], and emulsification as determinants of fat utilization and growth of newly weaned pigs. Ninety-six pigs were weaned at 20.0 ± 0.3 d of age (6.80 ± 0.04 kg) and fed ad libitum 1 of 8 diets for 14 d according to a 23 factorial arrangement of treatments with 6 pens per diet and 2 pigs per pen. The MCT contained primarily C8:0 and C10:0 fatty acids, whereas the LCT mainly contained C16:0, C18:0, C18:1, and C18:2. Diet physical form greatly impacted piglet growth (P < 0.001), with liquid-fed pigs (486 g/d) growing faster than dry-fed pigs (332 g/d) by 46%. Pigs fed LCT grew 22% faster (P = 0.01) than MCT-fed pigs; however, effects of emulsifier were not detected (P > 0.1). Furthermore, feed intake and G:F were 15% and 29% greater for liquid-fed pigs, and intake also was 21% greater for pigs fed LCT (P = 0.01). Diet physical form had no effect on apparent ileal fatty acid digestibility, but as expected, digestibility was greater (P < 0.001) for the MCT than the LCT diet (98.5% vs. 93.4%). Emulsification improved digestibility of most fatty acids in pigs fed LCT but not MCT (interaction, P < 0.01). Both jejunal and ileal villi height increased from 7 to 14 d postweaning (P < 0.01). Liquid-fed pigs had greater jejunal crypt depth (P < 0.05) compared with pigs fed the dry diet; however, ileal morphology was not affected by diet physical form, fat chain length, or emulsification. Plasma ketone body concentrations were 6-fold greater in pigs fed MCT than LCT, and the difference was greater in pigs fed dry diets (interaction, P = 0.01). The bile salt concentration in jejunal digesta was 2.2-fold greater in pigs fed LCT than in pigs fed MCT (P < 0.001). Collectively, we conclude that feeding liquid diets containing emulsified LCT can improve fat utilization and markedly accentuate feed intake, growth, and G:F of weanling pigs. © 2013 American Society of Animal Science.


This disclosure describes compositions that include a partially neutralized mixture of free fatty acid and a potassium salt of a fatty acid in which the potassium salt of the fatty acid is present in a molar ratio amount in the range of from about 10% to about 40% of the amount of the free fatty acid based upon the theoretical requirement to accomplish total neutralization of all fatty acid in the composition, animal feed compositions that include such compositions, and methods of preparing such compositions.


PubMed | Milk Specialties Global, Urbana University, ANDHIL LLC and Clemson University
Type: Journal Article | Journal: Journal of dairy science | Year: 2014

Energy is the most limiting nutritional component in diets for high-producing dairy cows. Palmitic (C16:0) and stearic (C18:0) acids have unique and specific functions in lactating dairy cows beyond a ubiquitous energy source. This review delineates their metabolism and usage in lactating dairy cows from diet to milk production. Palmitic acid is the fatty acid (FA) found in the greatest quantity in milk fat. Dietary sources of C16:0 generally increase milk fat yield and are used as an energy source for milk production and replenishing body weight loss during periods of negative energy balance. Stearic acid is the most abundant FA available to the dairy cow and is used to a greater extent for milk production and energy balance than C16:0. However, C18:0 is also intimately involved in milk fat production. Quantifying the transfer of each FA from diet into milk fat is complicated by de novo synthesis of C16:0 and desaturation of C18:0 to oleic acid in the mammary gland. In addition, incorporation of both FA into milk fat appears to be limited by the cows requirement to maintain fluidity of milk, which requires a balance between saturated and unsaturated FA. Oleic acid is the second most abundant FA in milk fat and likely the main unsaturated FA involved in regulating fluidity of milk. Because the mammary gland can desaturate C18:0 to oleic acid, C18:0 appears to have a more prominent role in milk production than C16:0. To understand metabolism and utilization of these FA in lactating dairy cows, we reviewed production and milk fat synthesis studies. Additional and longer lactation studies on feeding both FA to lactating dairy cows are required to better delineate their roles in optimizing milk production and milk FA composition and yield.


The present invention includes a nutritional supplement composition that may be used for livestock and the like, as well as to a livestock feed mixture containing same. Also included are methods of preparing the nutritional supplement composition, the livestock feed mixture, as well as methods of providing nutrition to livestock and the like. The livestock feed composition comprises: (a) a solid particulate livestock feed material and (b) a solidified particulate mixture of (i) free fatty acid and (ii) a calcium salt of a fatty acid, the calcium salt of a fatty acid being present in a molar ratio amount in the range of from about 25% to about 55% of the amount of the free fatty acid. The preferred mixture is a solid having an onset melt point of between about 140 and 170 degrees Fahrenheit, and a hardness of from about 5 to about 15 Shore A units at 170 degrees Fahrenheit.

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