Casein

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is a protein which makes up around 80 percent of lactoprotein. Casein can be produced in isolated form and is a natural basic component used in further-processed foods, e.g. in sweets or processed cheese. Lactic starter cultures or rennin make casein clot, which is the principle of cheese making. The remaining 20 percent are whey proteins (albumin and globulin), which are migrated to the whey during the cheese-making process.

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Lactose

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This high-grade substance is produced through the further processing (crystallisation) of milk or whey products. It is a component in baby food and is used in further processed foods.

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Probiotic dairy products

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Dairy products are probiotic if they contain living organisms which reach the intestinal flora in active form, have a beneficial effect on intestinal flora and thus achieve positive health effects (Prof Schrezenmeir, Federal Institute of Dairy Research, Kiel).