USDEC Monographs and Brochures
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View Monographs by Alphabetical Order
Category Management for Cheese
 A monograph designed to educate retailers on cheese case management. Includes in-depth information on category management, cheese consumers and tips for effective cheese merchandising. Available for free download in English, Japanese, Korean, Portuguese, and Spanish.
U.S. Whey Ingredients in Nutrition Bars and Gels
 A monograph designed to educate users of whey ingredients in nutrition bar and gel applications. Includes information on: types of nutritional bars, processing, ingredients, formulations, nutrient fortification, coatings and presents whey protein functions in gel-type products. Available in English and Simplified Chinese.
Whey Products in Ice Cream and Frozen Dairy Desserts
 A monograph designed to educate users of whey products in ice cream applications. Includes complete information on: the functional benefits of whey in ice cream and related products, the manufacturing of frozen dairy desserts with whey ingredients, formulations with whey products and recommendations for the use of whey products in frozen dairy desserts; also includes a Q&A section. Available in English and Simplified Chinese.
Gut Health and Whey Proteins Monograph
 A monograph designed to present the value of whey proteins and its derivatives in the maintenance of gut health. Providing a comprehensive review of the latest research, it discusses whey’s benefits to the main functions of the intestine and its efficacy in the treatment and prevention of disease. It also explores the impact of whey, lactose and other dairy minerals on several gut health factors such as barrier function, microbial activity, physico-chemical conditions, enzyme activity and nutrient absorption. Available in English and Simplified Chinese.
U.S. Whey Proteins in Ready-to-Drink Beverages
 A monograph designed to educate users of whey proteins in ready-to-drink beverages applications. Includes information on the development of ready-to-drink beverages: the selection of U.S. whey ingredients, processing and packaging; also includes beverage formulations using WPC and WPI. Available in English, Thai, Indonesian and Simplified Chinese.
Whey Protein in Processed Meats
 A monograph designed to educate users of whey products in meat applications. Includes complete information on: the functional benefits of whey in processed meats and related products, typical formulas using whey ingredients and a Q&A section. Available in English, Arabic and Simplified Chinese.
Sarcopenia and Whey Proteins
 A monograph designed to educate users of whey proteins in the prevention or treatment of sarcopenia (loss of muscle mass among seniors). It provides a scientific summary of the issue for health professionals and product developers. It contains the latest research on: physiologic and metabolic implications of sarcopenia, whey protein’s effects on muscle protein metabolism and the unique role of whey protein in the management of sarcopenia. Available in English, Japanese and Simplifed Chinese.
U.S. Whey Proteins in Sports Nutrition
 A monograph designed to educate users of whey proteins in sports nutrition applications. Includes complete information on: the protein power to promote better recovery and immunity during exercise training, U.S. whey proteins as a rich source of branched amino acids and recommendations on how to use whey proteins to optimize performance; also includes a Q&A section. Available in English, Indonesian, Japanese, Simplified Chinese, Korean, Portuguese, Spanish (Mexico), Spanish (South America) and Thai.
Whey Proteins and Immunity
 A monograph designed to educate users of whey products on whey protein's unique ability to optimize a number of key aspects of immune function. Available in English, Korean, Traditional Chinese and Simplified Chinese.
Whey Proteins and Body Composition
 A monograph designed to educate users of whey products that the consumption of whey protein, in combination with resistance training exercise, is a safe and effective strategy to build and maintain muscle mass and to preserve one's health throughout the aging process. Available in English, Traditional Chinese, Simplified Chinese, Portuguese and Korean.
Whey Proteins and Seniors Nutrition
 A monograph designed to educate users of whey products on the properties of whey proteins that may provide specific benefits to mature and senior adults. Available in English, Spanish (Mexico), Chinese and Simplified Chinese .
American Pizza - Traditions and Trends
 A monograph that reviews the history and current trends in U.S. pizzas. Includes information on popular styles and trends, cheese blending for profit, cheese testing, and individual cheese profiles. Available in English, Arabic, Chinese (simplified), Chinese (traditional), Japanese and Spanish.
Category Management for Cheese
A monograph designed to educate retailers on cheese case management. Includes in depth information on category management, cheese consumers and tips for effective cheese merchandising. Available in English, Japanese, Korean, Portuguese, and Spanish.
Whey Protein Concentrates in Low-Fat Applications
 A monograph designed to educate users of whey products in low-fat applications. Includes complete information on: U.S. whey proteins usage in low-fat foods, the benefits of U.S. whey ingredients in reduced-fat salad dressings, the benefits of U.S. whey protein concentrates in reduced-fat soups and sauces, and reduced-fat meat applications; also includes a Q&A section. Available in English, Chinese and Portuguese.
Whey Products, Milk Minerals and Dairy Calcium
 A monograph that explores new findings, applications and the benefits of dairy calcium. It contains information about dairy calcium's role in human health, including its role in the prevention of osteoporosis, high blood pressure, colon cancer and cardiovascular disease. The monograph also includes a listing of major dairy ingredients' calcium content and their typical application. Available in English, Korean, Chinese and Portuguese.
Whey Products in Yogurt and Fermented Dairy Products
 A monograph designed to educate users of whey products in yogurt applications. Includes complete information on: the effect of whey fortification on yogurt flavor and yogurt texture; the effect of whey products on yogurt fermentation and probiotic cultures, whey products in yogurt and acidified protein beverages and other potential nutraceutical benefits of whey products; also includes a Q&A section. Available in English, Korean, Chinese, Portuguese, and Spanish.
Whey Products in Cold Pack and Pasteurized Processed Cheese Foods and Cheese Spreads
 A monograph designed to educate users of whey products in processed cheese applications. Includes complete information on: the classification and type of processed cheese products, the rationale for using whey in processed cheeses and related products, the typical formulas using whey ingredients, the impact of whey ingredients on the manufacture of processed cheese and on how to select whey ingredients; also includes a Q&A section. Available in English, Chinese, Korean, Portuguese, and Spanish.
Whey Products in Baked Goods
 A monograph designed to educate users of whey products in bakery applications. Includes complete information on: functional benefits, nutrition, the functionality of whey in specific products; also includes a Q&A section. Available in English, Traditional and Simplified Chinese, Korean, Portuguese and Spanish.
Whey Products and Lactose in Confectionery Applications
 A monograph designed to educate users of whey products in confectionery applications. Includes complete information on: dairy ingredients in chocolate confectionery, whey products and lactose in compound coatings, whey products in sugar confectionery, in aerated confectionery, in nutrition bars and in dulce de leche, whey-based ingredients formulations; also includes a Q&A section. Available in English, Chinese, Korean, Portuguese and Spanish.
U.S. Whey Products in Snacks and Seasonings
 A monograph designed to educate users of whey products in snacks and seasonings applications. Includes complete information on: U.S. whey ingredients for snack manufacture, whey products functions in snacks, whey products in cheese blend seasonings, the application of seasonings to snack foods and whey products usage and benefits in snacks applications; also includes a Q&A section. Available in English, Chinese, Spanish (Mexico) and Portuguese.
U.S. Whey Products in Child Nutrition
 A monograph that explores the uses of whey and whey proteins in children's nutrition, including infant formula, toddler formula and more. Available in English, Chinese, Portuguese and Spanish(Mexico).
Health Enhancing Properties of Whey Proteins and Whey Fractions
 A monograph designed to educate users of whey products in nutritional and beverage applications. Includes complete information on: new areas of development for whey products, general nutritional properties, the composition of milk proteins, bioactive whey proteins and peptides, calcium and other minerals in whey, and on probiotics and prebiotics. Available in English, Portuguese and Chinese.
Bioactive Components of Whey and Cardiovascular Health
 A monograph designed to educate users of whey products about the purported benefits to cardiovascular health derived from the bioactive components of whey. Available in English, Portuguese, Simplified Chinese and Spanish.
U.S. Whey Ingredients and Weight Management
 A monograph designed to educate users of whey products in weight management applications. Includes information on the role various whey ingredients play in the promotion of weight loss. Available in English, Spanish (Mexico) and Chinese.
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