When you talk low heat, to what temperature is the product heated?

The U.S. Government requires that all milk used for further processing be pasteurized (unless one has a raw milk license). Therefore, prior to processing the skim milk into MPI/MPS, we pasteurize the milk using high-temperature short-time (HTST) conditions (72°C for 22 seconds). Everyone around the world does this. The skim milk is immediately cooled back down to less than 10°C and held there until we begin filtration. We use cold filtration techniques. There is a little bit of heat buildup during the filtration process, but our temperatures do not exceed 15 to 20 °C. We really like to differentiate ourselves from the rest of the MPI/MPS suppliers because we do not use a heat step to increase the solids of our protein prior to spray drying. Everyone else will use some sort of evaporation step to concentrate the solids in their protein dispersion prior to spray drying. That evaporation step requires added heat. We do not use evaporation or any added heat to concentrate our solids prior to spray drying. Many will tell you that the evaporation step isn’t that critical to protein function, but it is…because the protein is in a concentrated form at this point and the added heat has an enhanced deleterious effect on the protein’s ability to form films, etc. Therefore, we feel very confident in bragging that we use a low heat process because we do not expose the protein to added heat of evaporation prior to spray drying. Our competitors cannot say that.