Fuente: WIPO "dairy products" Whey solids are combined with calcium sodium and phosphorus compounds in a composition for making dough products. The com pound is characterised in that the constituents are present in the ranges indicated calcium 1 1-1 9 per cent sodium 0 5-0 8 per cent phosphate measured as. P2O5 1 5-2 5 per cent. The pH lies between 6 8 and 7 5 and the calcium and phosphate ions are added in such amounts as to provide a buffering effect at a pH between 5 15 and 5 4.