Milk permeate is a coproduct of the production of milk protein concentrate, milk protein isolate and ultrafiltered milk manufacturing. Milk permeate has a similar composition to whey permeate, but because it is derived directly from milk and has fewer processing steps, its organoleptic profile may be different. Milk permeate is known for its clean, consistent flavor.

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Composition of Milk Permeate

Component	Milk Permeate
Protein (non-protein nitrogen)a	Typical 3-5% (Min. 2%)
Fata	Typical 0-1.0% (Max 1.5%)
Lactosea	Typical 78-88% (Min. 76%)
Asha	Typical 8-11% (Max 14%)
Moisturea	Typical 3-4.5% (Max. 5.0%)
Sodiumb	0.38-0.66%
Calciumb	0.36-0.46%
Magnesiumb	0.10-0.12%
Potassiumb	1.91-2.58%

^aAmerican Dairy Products Institute
^bcommercial specification
Technically speaking, permeate may be used in several applications where lactose or whey are used.

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On the Label

The American Dairy Products Institute and the USDA have determined that permeate ingredients may be labeled in the United states as "dairy product solids" on product labels. Food processors using permeate will also need to add a milk-allergen warning statement on U.S. packaging.

Typical Applications

• Milk permeate is used in dairy, baked goods, meats, soups, confectionery, dry mixes and beverages for various functional and nutritional benefits, such as:
• Cost-effective method for sodium reduction
• Browning of baked goods by the Maillard reaction of lactose and other reducing sugars, enhancing flavor and imparting a pleasant caramelized flavor
• Softness retention attributed to better emulsification of the fat in the formula and the increase in water-holding capacity
• Flavor and texture in soups
• Removal of sweetness while providing crystallization characteristics in confectionery