Melkbestanddeel

Melkbestanddeel is a Dutch term used to describe any constituent derived from milk that is used as an ingredient in foods. In practice, melkbestanddelen include proteins such as casein and whey proteins, lactose, milk fat, minerals (notably calcium), vitamins, and enzymes that originate from milk or are present in dairy-derived ingredients.

These components serve several roles in food products. Casein and whey proteins contribute nutritional value and affect texture and structure; lactose can add sweetness and influence browning in baking; milk fat enhances flavor and mouthfeel; minerals provide nutritional benefits, while vitamins and enzymes may be present in dairy ingredients.

Common forms of melkbestanddeel in foods include dried milk powder, milk fat or butter oil, whey powder, caseinates, lactose, and other dairy-derived ingredients. They are used across a wide range of products, such as baked goods, beverages, confectionery, sauces, and processed foods. While most melkbestanddelen come from cow’s milk, milk from other mammals (such as goats or sheep) can also be used for certain ingredients.

Labeling and consumer information: In Dutch labeling, melkbestanddeel is often used to indicate that a product contains milk or milk-derived components. This is important for people with milk allergies or dairy intolerances. Under European Union rules on food information to consumers, the presence of milk and milk products must be declared in the ingredient list or via allergen statements. Some labels explicitly say melkbestanddeel, while others use more general terms such as bevat melk or melk aanwezig.