Author: Jessica Ehrenberg
Breaking Down the Whey Protein Alphabet
WPC, WPI and WPH Explained
Protein Fortification: A Growing Trend
Protein isn’t just for athletes anymore. Today, consumers are seeking protein in everyday foods and beverages—from snacks and bakery items to ready-to-drink beverages and even indulgent treats. This surge in demand is driven by health-conscious lifestyles, weight management goals and the growing recognition of protein’s role in satiety and muscle maintenance.
For manufacturers, this trend represents both an opportunity and a challenge: how to deliver high-quality protein without compromising taste, texture or functionality. Whey protein stands out as a solution because of its superior amino acid profile, versatility and clean dairy origin.
The Basics: What is Whey Protein?
Whey is the liquid byproduct of cheese production, rich in lactose, minerals and high-quality proteins. These proteins are prized for their nutritional profile and functional versatility, making them essential in sports nutrition, health and wellness foods and mainstream consumer products.
Hilmar's Whey Protein Stream
Fresh, Superior-Quality Whey Stream
Our whey originates from our state-of-the-art cheese manufacturing operations, all crafted with our premium milk supply sourced from independent family-owned dairies.
Processing Expertise
We meticulously process the liquid whey, eliminating excess water, carbohydrates and minerals with advanced filtration methods.
Cutting-Edge Innovation
We further process for fractionation, agglomeration and hydrolysis to produce a wide range of functional and highly nutritious protein ingredients.
Why Are There Various Types of Whey Protein?
Different applications demand different performance attributes from their protein source. To meet these needs, processors like Hilmar can tailor the composition and structure of whey proteins through distinct unit operations like ultrafiltration, microfiltration, ion exchange and enzymatic hydrolysis.
This specialization is guided by industry standards so that buyers, formulators and quality teams share a common language. The American Dairy Products Institute (ADPI) is widely recognized as the go to authority for dairy ingredients. ADPI’s ingredient standards define specifications and nomenclature for alignment across the dairy industry. The definitions and distinctions below reflect ADPI-aligned terminology used throughout the market.
The Big Three: Processing and Differences
Whey Protein Concentrate (WPC)
WPC is created through ultrafiltration, a process that selectively removes water and some of the non-protein components such as lactose and minerals, while retaining most of the protein. This results in a dry powder with a protein content of at least 25% protein. WPC 80 (80% protein) is the most common commercial grade for food and beverage formulation.
Because WPC retains more lactose and fat compared to isolates, it offers unique functional benefits. Its composition makes it an excellent choice for cost-sensitive fortification and for applications where texture, mouthfeel and dairy flavor notes are desirable.
Whey Protein Isolate (WPI)
These products contain minimal lactose (<1%) and fat (<1.5%) and reduced minerals. WPI typically has superior solubility and heat stability properties, critical for clear beverages and UHT processing.
The composition of WPI is remarkably clean, resulting in superior functional performance. WPI offers exceptional solubility, even in acidic environments, and heat stability, which is critical for applications such as clear protein beverages and UHT-processed ready-to-drink shakes. WPI is often used by formulators targeting premium sports nutrition, medical foods or low-lactose products.
Whey Protein Hydrolysate (WPH)
WPH begins as either WPC or WPI and is then enzymatically hydrolyzed, a process that breaks peptide bonds within the protein structure. This controlled hydrolysis significantly alters both the nutritional and functional properties of the protein. The degree of hydrolysis (DH) determines the extent of breakdown, resulting in a mixture of protein fragments of varying sizes—intact proteins, polypeptides, oligopeptides, dipeptides and even free amino acids.
These structural changes deliver key benefits: faster absorption, improved digestibility and unique functional behavior in formulations. WPH is particularly valuable in specialized applications such as infant formula, clinical nutrition and sports recovery products, where rapid uptake and reduced allergenicity are critical. However, formulators must manage sensory challenges such as bitterness, which can increase with higher degrees of hydrolysis.
Hilmar WPC Solutions
- Hilmar 8200 — 80% protein with heat stability and gelling properties in multiple food applications.
- Hilmar 8500 — lactose-free 80% protein with high solubility and acid soluble and stable for use in RTD and recovery beverages.
- Hilmar 7000 — 70% protein ideal for milk‑solid replacement and cost‑effective fortification.
- Hilmar 8000 — 80% protein for basic fortification in multiple food applications.
- Hilmar 8010 & 8011— 80% protein agglomerated and instantized with soy or sunflower lecithin for powdered dry mix applications.
Hilmar WPI Solutions
- Hilmar 9020 — 90% protein that is clear in solution with superior dispersibility, low foaming and excellent heat and acid stability: ideal for clear beverages, gels and protein waters.
- PROfunction Adapt — lactose‑free, fat‑free and heat stable; a versatile choice across beverages and functional foods.
- Hilmar 9000 — 90% protein that is heat stable, low foaming, low fat and lactose with a neutral flavor.
- Hilmar 9010 & 9011 —90% protein agglomerated and instantized with soy or sunflower lecithin for quick dispersion in cold water.
Hilmar WPH Solutions
- PROtelyze™ Advance — moderately hydrolyzed 80% protein for better bioavailability, heat stable, acid soluble and stable, and highly soluble with easy digestibility.
- Hilmar 8350 — moderately hydrolyzed 80% protein designed for infant applications, offering high digestibility and antioxidant benefits.
- Hilmar 8360 — moderately hydrolyzed 80% protein that is agglomerated and instantized with soy lecithin, providing high digestibility in powdered applications.
- Hilmar 8390 — 80% protein with a high degree of hydrolysis providing easy absorption, ideal for use in infant formula.
- PROtelyze™ for Bar — low-degree of hydrolysis, low lactose and fat, and clean flavor profile without hydrolysate sensory properties for nutrition bars. Also provides enhanced functionality benefits such as bar softening.
- PROtelyze™ for Powder — low-degree of hydrolysis, agglomerated and instantized with soy lecithin for dry mix applications with clean flavor and rapid dispersibility.
Hilmar Has You Covered
We understand that protein innovation is more than just supplying ingredients—it’s about enabling success in formulation, processing and market differentiation. Our portfolio of whey protein solutions spans concentrates, isolates and hydrolysates, each designed to meet precise performance requirements for solubility, clarity, heat stability, texture and nutritional profile.
We’d love to partner with you to solve formulation challenges, optimize processing conditions and accelerate product development. Whether you’re developing next-generation nutrition solutions or expanding into new categories, our whey protein technologies and application know-how help you stay ahead in a competitive landscape.
You may also be interested in these stories
Hilmar's 2025 Sustainability Report
Hilmar Cheese Company Celebrates America’s 250th Anniversary with Cheese Donations to Support Food Security
Hilmar® Awards 63 Educational Scholarships
Jeremy McLeod: Leading Technical Services and R&D
Dr. Chao Wu Named ADPI C. Earl Gray Award Recipient
Hilmar® Earns Nine Medals at Prestigious 2026 World Championship Cheese Contest
Unlocking Better Bar Performance
Why Natural Cheese is Powering Category Growth
Iswandi Jarto
Innovating Dairy Through Research and Engineering
For 17 years, Iswandi Jarto has been a driving force behind Hilmar’s innovation. As research engineering manager, he supports Hilmar’s cheese and ingredients business by facilitating the development of new products, technologies and processes that meet the evolving needs of customers. From design and bench experiments to pilot plant trials and full-scale commercialization, Iswandi’s passion for R&D ensures Hilmar stays ahead in dairy ingredient innovation.
Fun Facts About Iswandi
Years at Hilmar: 17
Alma Mater: University of Wisconsin - Madison
Favorite Hobby in College: Playing broomball
Iswandi’s Journey
A Journey Fueled by Curiosity
Iswandi’s academic foundation starts in his home country, Indonesia, where he graduated from high school. He went on to pursue a B.S. in Chemical Engineering and an M.S. in Food Science, both from the University of Wisconsin – Madison.
His love for research began early and he sought out any R&D opportunities he could find from the time he was an undergraduate, conducting many independent studies and research projects with various professors. From investigating the mechanical behavior of different polymers to exploring lipid chemistry, Iswandi’s curiosity as a student spanned from non-food to food-related topics.
That curiosity led him to Hilmar in 2009 when he first joined the research & development team as a research engineer. Iswandi has spent his career advancing dairy science and technology, progressively taking on roles of greater responsibility within R&D as he expanded his contributions to the team.
What It Takes To Innovate
Developing new functional ingredients isn’t easy—it’s a process of trial, error and iteration “It takes a lot of work, but it’s fun! As a dear colleague of mine used to say, that’s why it’s called re-search,” Iswandi says. Success requires:
- Deep knowledge of dairy systems and protein chemistry
- Understanding plant capabilities and unit operations
- Aligning innovation with customer needs and applications
Role & Impact
As research engineering manager, Iswandi:
- Designs and supervises experiments at bench, pilot and commercial scale
- Develops new or improved processes for milk-derived food ingredients
- Identifies technical knowledge gaps and builds solutions to elevate performance
- Collaborates across teams to ensure successful product development
“Success only happens when we collaborate with others,” he emphasizes.
Partnering for Progress
Iswandi partners with the product research teams and customers to ensure Hilmar’s product portfolio delivers the functionality needed to meet the growing needs of our customers.
In addition to customers, Iswandi and his team work closely with universities and research centers, funding graduate projects that advance dairy science and build future talent. These partnerships provide fundamental insights that benefit Hilmar, the industry and customers alike.
Industry Trends That Inspire
Iswandi is excited about the growing focus on clean labels and nutrition.
“We work with milk ingredients that are fundamentally nutritious. There’s so much potential to unlock new ingredients and share accurate nutrition information with the public.”
Iswandi Jarto’s dedication to research and collaboration reflects Hilmar’s commitment to innovation and customer success. His work ensures Hilmar continues to lead the way in developing dairy ingredients that meet the demands of today’s health-conscious consumers.
You may also be interested in these stories
Jeremy McLeod: Leading Technical Services and R&D
QiQi Peng: Driving Advancements in Dairy Applications
Ben Smith: Elevating Cheesemaking Innovation at Hilmar
Iswandi Jarto: Innovating Dairy Through Research and Engineering
Chantelle Coelho: Leading Technical Excellence in Cheesemaking
Cheese and Whey Protein Trends
Key Trends You Can’t Ignore in 2025
From Gen Z cheese lovers to the rise of sports nutrition and GLP-1-friendly products, discover how Hilmar helps formulators stay ahead of evolving consumer demands.
Why Tracking Trends Matters
At Hilmar, we keep a close eye on consumer and industry trends in cheese and whey protein. By understanding where the market is headed, we help formulators and brands develop innovative products that meet evolving consumer needs and drive growth.
Cheese Consumption Is Rising Among Younger Generations
Cheese remains a staple for younger consumers. In 2024, 25% of Gen Z and Millennials ate cheese daily, compared to just 13% of Baby Boomers. These consumers view cheese as affordable and essential, signaling strong demand regardless of income level. The outlook is bright, with cheese retail value sales projected to grow 14% to $36 billion by 2029.¹
- Natural cheese ranks among the top three dairy categories for Gen Z (Circana)
- 30% of U.S. shoppers use dairy-based cheese as a meat protein alternative (Innova)
American-style and Italian-style cheeses dominate U.S. consumption, accounting for over 80% of natural cheese sales.2 Cheddar and Mozzarella lead the way thanks to their versatility and familiar taste. With 20 styles of Cheddar and Monterey Jack and four Mozzarella options in our cheese portfolio, Hilmar is committed to helping you deliver the flavors consumers love.
Sports Nutrition Goes Mainstream
Sports nutrition is no longer niche—it’s a booming, fragmented market. 86% of consumers associate whey protein with sports nutrition, making it the most appealing protein ingredient. And with 96% of global consumers purchasing a sports nutrition product in the past six months, many of whom are not athletes, the opportunity is huge.³
Protein consumption continues to rise: In 2022, 59% of consumers said they try to consume protein, increasing to 70% in 2025.⁴ And for the first time, “good source of protein” is the most common criteria used by Americans to define a healthy food.4 Beyond muscle health, consumers are seeking benefits for gut health, cognitive health, and weight management—areas where whey protein excels. Containing all nine essential amino acids, whey protein delivers complete nutrition for today’s wellness-focused lifestyles.
A Spotlight on Sports Nutrition¹
of global consumers have purchased a sports nutrition product over the last 6 months
of global consumers think sports nutrition products have helped with their health goals
of buyers of sports nutrition products use them as an aid to boost their general health
Innovation Opportunities with GLP-1 Users
The rise of GLP-1 medications for weight management is reshaping eating habits. These consumers prioritize high-protein options to maintain satiety and energy while controlling calories. As overall food intake declines, the demand for nutrient-dense, protein-forward products grows—creating a unique innovation opportunity.
Hilmar offers high-quality whey protein ingredients with exceptional functionality, clean taste, and proven nutritional benefits. Whether you’re adapting existing formulations or creating new products tailored to GLP-1 users, Hilmar provides the expertise and solutions to help you lead in this emerging market.
Sources:
- Mintel US Cheese Report, October 2024
- USDA, Cheese per Capita Consumption, November 2024
- FMCG Gurus A Spotlight on Sports Nutrition – Global Report, 2024
- IFIC Food & Health Survey, 2025
You may also be interested in these stories
Hilmar's 2025 Sustainability Report
Hilmar Cheese Company Celebrates America’s 250th Anniversary with Cheese Donations to Support Food Security
Hilmar® Awards 63 Educational Scholarships
Jeremy McLeod: Leading Technical Services and R&D
Dr. Chao Wu Named ADPI C. Earl Gray Award Recipient
Hilmar® Earns Nine Medals at Prestigious 2026 World Championship Cheese Contest
Unlocking Better Bar Performance
Why Natural Cheese is Powering Category Growth
Chantelle Coelho
Leading Technical Excellence in Cheesemaking
Chantelle Coelho’s passion for dairy started on her family’s dairy farm in Modesto, California. Today, as a cheese technical manager at Hilmar, she channels that lifelong connection into driving innovation and technical excellence across Hilmar’s cheese operations. Her leadership ensures that every product meets the highest standards of quality, taste and functionality.
Fun Facts About Chantelle
Alma Mater: California Polytechnic University
Career Path: Dairy Farm -> Cheese Plant Supervisor -> Technical Team
Favorite Hilmar cheese: Hickory Smoked Gouda—crafted using Hilmar’s patented process for a rich, lasting flavor.
Chantelle’s Journey
From Dairy Farm to Technical Leadership
Chantelle’s time on the farm gave her a comprehensive understanding of the entire dairy process from start to finish. Eager to learn more, she earned a B.S. in Dairy Science from California Polytechnic University, San Luis Obispo. Her deep-seated passion for the dairy industry ultimately led her to join Hilmar eight years ago as a cheese plant supervisor, where she discovered her fascination with the intricate processes behind cheese production. She later transitioned to the Technical Services team and now leads technical team members across all three of Hilmar’s manufacturing sites.
Chantelle reflects that “it has been a rewarding journey to apply my knowledge and passion for dairy in my role at Hilmar, where I continue to learn and contribute to the industry’s advancement.”
Role & Impact
As Cheese Technical Manager, Chantelle focuses on:
- Product Performance – Ensuring cheese meets customer expectations in every application.
- Process Optimization – Improving efficiency and consistency across operations.
- Technical Problem-Solving – Addressing challenges with innovative solutions.
- Project Support – Driving continuous improvement initiatives.
Her leadership empowers the team to achieve technical excellence and deliver value to customers through innovation.
Customer Collaboration
Chantelle and her team work closely with our cheese customers to provide:
- Customization – Tailored solutions for flavor profiles and conversion capabilities.
- Innovation – Developing new cheese varieties and enhancing existing ones.
- Partnership – Building strong relationships to understand customer needs and challenges.
“We see our customers as partners,” Chantelle explains. “By fostering collaboration, we create solutions that drive mutual success.”
Industry Insights
One surprising fact Chantelle shares:
“Cheese is crawling with bacteria—but the good kind! To start the process of making cheese, we use a curated blend of bacteria strains called starter cultures. These aid in the cheesemaking process by developing lactic acid, which can help create various flavors, develop body/texture and play a role in the ripening process for aged cheeses.”
She’s also excited about the industry’s growing focus on sustainable practices, including ethical sourcing, waste reduction and animal welfare initiatives like Hilmar’s LEADS program.
Chantelle Coelho’s dedication to technical excellence and sustainable practices reflects Hilmar’s commitment to improving lives through better cheesemaking. Her leadership ensures that Hilmar continues to innovate while meeting the evolving needs of customers and the industry.
You may also be interested in these stories
Jeremy McLeod: Leading Technical Services and R&D
QiQi Peng: Driving Advancements in Dairy Applications
Ben Smith: Elevating Cheesemaking Innovation at Hilmar
Iswandi Jarto: Innovating Dairy Through Research and Engineering
Chantelle Coelho: Leading Technical Excellence in Cheesemaking
What Is The Hilmar Way?
A Shared Commitment to People, Quality and Progress
In the dairy industry, success depends on trust, consistency and the ability to adapt. At Hilmar, we believe those strengths come from knowing who we are and staying grounded in the values that have shaped us from the very beginning. We call this The Hilmar Way — a mindset that guides the way we work, how we treat people and how we contribute to the communities and industries we serve.
The Hilmar Way is not a slogan. It’s a reflection of our purpose, our culture and our belief that real progress happens when people come together with integrity and shared intention. It is what united us as one community, the motivation behind our everyday actions and the lens through which we make decisions and move forward together.
A Purpose Rooted in People and Possibility
Our purpose is simple and sincere:
Improving Lives together.
We believe dairy is a force for good. It nourishes families, supports local economies and fuels innovation across the global food system. Whether we’re helping customers develop new products, partnering with farmers and suppliers or investing in community programs, we use the power and promise of dairy to improve the lives of everyone we touch.
This purpose keeps us grounded. It reminds us that our success is tied to the well‑being of the people around us — our employees, our neighbors and our partners across the world.
A Vision Built on Excellence at Scale
Our vision is clear:
To be the best in the world at efficiently producing functional cheese and whey ingredients at scale.
We pursue this vision with humility and determination. We focus on doing good work with good people to produce something of real value. Excellence is not a finish line. It’s a daily commitment to learning, improving and refining our craft every day. Our teams work hard to master the science, engineering and care required to deliver consistent, high‑quality ingredients that help our customers succeed.
When we raise the bar, our customers benefit. When our customers benefit, our communities and our industry grow stronger. In this way, every improvement we make inside Hilmar creates a ripple of value well beyond our doors.
Values That Shape How We Work
Teamwork
We accomplish more when we support one another. Collaboration strengthens our culture, sparks new ideas and helps us solve problems with creativity and care.
Integrity
We believe in honesty, humility, responsibility and sustainability. Trust is earned through transparency and consistent actions.
Excellence
We are passionate about quality in everything we do. We strive to exceed expectations without cutting corners because our customers and communities depend on us to get it right.
Improvement
We look for better ways to operate, better ways to serve and better ways to contribute to the world around us. Small, steady improvements add up to meaningful change.
Relationship
We invest in long‑term relationships with customers, suppliers, employees and neighbors. Strong relationships build strong communities and a resilient industry.
How We Work Toward Shared Success
These values are not just internal principles. They are signals to our partners about what they can expect when they work with Hilmar. The Hilmar Way comes to life through three commitments that guide our efforts every day.
Three Commitments
Cultivate an Exceptional Culture
We want Hilmar to be a place where people feel respected, supported and proud of the work they do. A strong culture helps us attract great people and deliver consistent results. At the heart of this culture there are six foundations: Belong, Grow, Care, Lead, Perform and Empower. These principles guide how we show up for one another and how we bring The Hilmar Way to life each day.
Set the Standard in Operational Excellence
We work hard to be a reliable partner by focusing on safety, quality and continuous improvement. Our goal is to be the benchmark for world‑class dairy processing, using data, innovation and disciplined processes to deliver consistent and dependable results.
Wow the Customer
We strive to understand our customers’ needs and deliver solutions that help them succeed. From product performance to service and support, we aim to exceed expectations in ways that are meaningful, measurable and lasting.
Why The Hilmar Way Matters
We share The Hilmar Way openly because it reflects the kind of company we strive to be every day — steady, dependable and committed to doing what’s right. Our neighbors, partners and customers deserve to know what we stand for and how we approach our work.
By staying true to our purpose and values, we seek to strengthen local economies and contribute to a more resilient global food system. The Hilmar Way is not about being perfect. It’s about showing up with integrity, learning from every experience and working together to achieve our purpose of Improving Lives Together.
You may also be interested in these stories
Hilmar's 2025 Sustainability Report
Hilmar Cheese Company Celebrates America’s 250th Anniversary with Cheese Donations to Support Food Security
Hilmar® Awards 63 Educational Scholarships
Jeremy McLeod: Leading Technical Services and R&D
Dr. Chao Wu Named ADPI C. Earl Gray Award Recipient
Hilmar® Earns Nine Medals at Prestigious 2026 World Championship Cheese Contest
Unlocking Better Bar Performance
Why Natural Cheese is Powering Category Growth
Hilmar®
Cheese
& Whey Protein Awarded Medals
Hilmar Medals in the 2025 United States Championship Cheese Contest
Hilmar, Calif. April 25, 2025. Hilmar Cheese Company, Inc. was awarded top honors at the CheeseCon banquet celebrating the United States Championship Cheese Contest® on April 17, 2025.
The contest is hosted biennially by the Wisconsin Cheese Makers Association. More than 2,400 samples of cheese, butter, cultured products and dry dairy ingredients were evaluated this year with first, second and third awards presented in each category.
“Hilmar is honored to have received four awards in three categories,” shared Kyle Jensen, vice president global sales and marketing. “We are especially excited to share the acceptance of our first cheese award. This is a true testament to the dedication and commitment of our teams across the organization to produce high quality, innovative products.”
Hilmar TruSmoke® Hickory Smoked Cheddar took third place in the Open Class: Smoked Hard Cheeses category. Hilmar TruSmoke natural cheeses are slowly smoked utilizing Hilmar’s patented technology that integrates the smoke into the curd during the manufacturing process, unlike other smoked cheeses. Cheddar is one of four flavors available in the TruSmoke product line.
Hilmar PROfraction™ Beta received second place in the Whey Protein Isolate 90, Instantized category. PROfraction Beta is a lactose-free, instantized WPI that is rich in amino acids and aids in muscle synthesis. It is readily dispersible and has a neutral flavor profile, making it an ideal ingredient for powdered beverages and mixes.
Hilmar 8000 took both second and third place in the Whey Protein Concentrate 80 category. Hilmar 8000 is a highly functional 80% whey protein concentrate ideal for a variety of food and nutritional applications for basic fortification. It is a good source of high-quality protein to improve performance and overall health and well-being.
Ben Smith, cheese product manager; Lynn Ilano, cheese technologist; Muthu Ramanathan, ingredients technical manager; Chantelle Coelho, lead cheese technologist; and Ashley Cloward, associate cheese technologist proudly accepted the awards on behalf of the Hilmar team.
###
About Hilmar®
Hilmar Cheese Company, Inc. uses the power and promise of dairy to improve lives together. We provide health and nutrition for consumers, contribute to brand success for our customers, create opportunities for employees, support independent milk producers and improve the communities where we live and work. With a focus on collaborative product innovation, real-time scalability and a progressive approach to sustainability, Hilmar® is a global leader in efficiently producing functional cheese and whey ingredients at scale. We deliver high-quality products to customers in more than 50 countries. Founded in 1984, Hilmar operates manufacturing plants in Hilmar, California; Dalhart, Texas and Dodge City, Kansas. For more information, visit www.hilmar.com and Linked In @Hilmar.
Media Contact:
Denise Skidmore
209-656-1197
dskidmore@hilmarcheese.com
Hilmar® Cuts the Ribbon at New Dodge City Facility
Officials tour Hilmar’s state-of-the-art manufacturing plant
Hilmar, Calif. March 17, 2025. Hilmar Cheese Company, Inc., one of the world’s largest cheese manufacturers and a global supplier of high-quality whey ingredients was joined by Kansas Governor Kelly, U.S. Senator Moran and other federal, state and local officials to officially mark the production of Hilmar cheese in Kansas.
“I am pleased that Hilmar Cheese Company chose to build its new production facility in Dodge City,” Governor Laura Kelly said. “This investment in our state is a strong signal to industry leaders around the globe that Kansas has the workforce and infrastructure for companies to be competitive.”
“Hilmar Cheese’s new processing facility in Dodge City is already creating new jobs and bolstering Kansas’ footprint in the dairy industry,” said Senator Moran. “I am grateful Hilmar chose to call Kansas home, and I have no doubt they will benefit from their partnerships with Kansas dairies and the local community.”
“We are grateful to the state and local officials who supported this project and thrilled to celebrate with them today,” shared David Ahlem, Hilmar’s President and CEO. “We chose to build in Dodge City because of the local and skilled labor force, supportive and expanding agricultural region and excellent transportation network. The superior collaboration with local, regional and state leaders in Kansas has further confirmed that we made the right choice.”
Hilmar’s Dodge City facility makes American style cheese in commercial 40-pound blocks which are then sold wholesale to customers and used in a variety of nutritious foods. The site also produces a wide range of high-quality innovative proteins to meet the needs of customers worldwide.
“We appreciate everyone who has helped bring us to this point,” said Ahlem. “Thank you to our internal teams, some of whom moved here, and the hundreds of contractors and suppliers who partnered with us to ensure the facility was built and operational on schedule. We are also grateful to the dairy farm families in Southwest Kansas for their investment to supply us milk.”
“Dodge City is a wonderful community,” he said. “We are very happy to be operating in Kansas.”
The Dodge City manufacturing site incorporates the latest technology in sustainability and conservation. The advanced instrumentation and automated control systems minimize the water needed to keep the plant clean and reduces energy use. Recycled water is used further to process protein, clean the facility and equipment and reclaim heat. Upgraded spray nozzles were installed for more efficient cleaning. The cleaning process also reuses rinse water.
The sustainability effort continues throughout the site with efficient pumps and equipment. These features will decrease the plant’s Green House Gas (GHG) intensity and minimize water use. Hilmar is part of the U.S. Dairy Stewardship Commitment to achieve a carbon neutral dairy industry by 2050. The advancements in Dodge City will help Hilmar meet this goal.
Hilmar’s Dodge City site now employs nearly 250 people and represents more than $600 million in capital investment.
The company continues to hire and offers competitive wages, great benefits, and training along with long-term career growth opportunities. Hilmar is actively involved in the communities where they operate and supports local organizations and events like Dodge City Days. The annual Hilmar scholarship program awards students of its employees, milk producers, and community scholarships to support continuing education. This focus helps the company to fulfill its purpose of Improving Lives Together.
###
About Hilmar®
Hilmar Cheese Company, Inc. uses the power and promise of dairy to improve lives together. We provide health and nutrition for consumers, contribute to brand success for our customers, create opportunities for employees, support independent milk producers and improve the communities where we live and work. With a focus on collaborative product innovation, real-time scalability and a progressive approach to sustainability, Hilmar® is a global leader in efficiently producing functional cheese and whey ingredients at scale. We deliver high-quality products to customers in more than 50 countries. Founded in 1984, Hilmar operates manufacturing plants in Hilmar, California; Dalhart, Texas; and Dodge City, Kansas. For more information, visit www.hilmar.com and Linked In @Hilmar.
Media Contact:
Denise Skidmore
209-656-1197
dskidmore@hilmarcheese.com
Hilmar Whey Protein Medals in 2024 World Championship Cheese Contest
Hilmar, CA. April 30, 2024
Hilmar Cheese Company, Inc. was awarded two silver medals at the CheeseExpo banquet celebrating the World Championship Cheese Contest on April 18, 2024.
The World Championship Cheese Contest is the premier cheese and dairy competition hosted by the Wisconsin Cheese Makers Association biennially since 1957. This is this first year that Hilmar entered the contest after experiencing success in last year’s United States Championship Cheese Contest, joining the ring with over 3,300 entries from 25 countries.
Hilmar 9000 Whey Protein Isolate and Hilmar 9010 Instantized Whey Protein Isolate were both silver medalists in their respective categories. Hilmar 9000 is a 90% whey protein isolate with a neutral flavor and favorable mineral profile. It provides acid heat stability, high protein, low lactose and low fat content for use in bars and acidic beverages. With superior nutritive value, Hilmar 9000 is ideal for protein fortification.
Hilmar 9010 is an agglomerated instantized whey protein isolate derived from sweet dairy whey manufactured by a special cross-flow filtration process. While it shares many nutritional benefits and functional features with Hilmar 9000, it is designed for dry-mix applications to enhance dispersibility and quick hydration into solution.
Muthu Ramanathan, Hilmar’s Ingredients Technical Manager, proudly accepted the award on behalf of the Hilmar team and is pictured with Ben Smith, Hilmar’s Cheese Product Manager. Ben served as a technical judge for the cheese competition.
Start A Conversation
Hilmar Launches HilmarConnect® Global
Hilmar’s B2B digital trading platform expands to global customers.
Hilmar, Calif. January 25, 2024. Hilmar Cheese Company, Inc., one of the world’s largest cheese manufacturers and a global supplier of high-quality whey ingredients, has expanded its HilmarConnect digital trading platform to give customers worldwide 24/7, real-time access to cheese availability, price and timing of shipments.
HilmarConnect Global, which provides 24/7 access to cheese availability and pricing transparency, is now accessible to Hilmar customers across the globe for 40 lb. block Cheddar sales. The intuitive digital platform offers flexibility to customers in pricing, volume and timing of shipments via its web-based desktop and mobile applications. Through live bidding events that occur every two weeks, we are bringing visibility to the real-time global supply and demand volatility of all customers. This allows customers to secure future Hilmar capacity now with the flexibility to adjust product variety closer to actual production dates to meet their unique business needs. It additionally presents improved price discovery and arbitrage opportunities, allowing customers to evaluate price and physical supply in a single event.
The platform has a track record of proven success for domestic customers who have already embraced the trading experience for opportunity cheese, which will continue. We are excited to add 40 lb block Cheddar Cheese Sales to the platform beginning today.
Investment in this platform, powered by Nui Markets, comes at a time when B2B buyers are asking for a digital purchasing experience. According to Wunderman Thompson Commerce, 49% of B2B purchases are now made online and 62% of B2B buyers would like to have dedicated smartphone apps through which they can purchase.1
“Hilmar is dedicated to our philosophy of flexibility and responsiveness to our customer relationships, and we’re excited to provide this solution,” stated Travis Coffey, Director of Sales.
Click here to learn more about HilmarConnect Global and access the platform. To register your account, get in touch with your Hilmar sales manager or contact us.
1 Lokschin, B. (2021, November 24). The Evolution of B2B Digital Commerce: From Siple to Sophisticated Selling. Forbes. The Evolution Of B2B Digital Commerce: From Simple To Sophisticated Selling (forbes.com)