Casein in its micellar form is a unique molecular structure. When we consume micellar form casein, a “bolus” (a large curd) is formed in our stomach as the micellar casein reacts with gastric juices in the stomach. The bolus takes on a unique structure also. Our stomachs and upper intestines pro… Learn More
The word “micelle” is a chemical term. It is used to describe the structure that certain very large molecules will form when dispersed in a solvent. Believe it or not, water is considered to be a solvent (chemicals are made soluble in water). Very large molecules are considered to be too large t… Learn More
Cow’s milk contains a balance of the casein proteins and the soluble serum proteins, more commonly known as whey proteins. Typically, milk from Idaho Milk Products’ cows will contain approximately 80% casein and 20% whey proteins along with a small amount of Non-Protein Nitrogen compounds. A… Learn More
Yes. Flavor, texture, and functional properties of MPC/MPI powders can vary between manufacturers. Factors such as milk freshness, aggregate exposure to heat, and processing temperatures will all play an important role in sensory quality, water solubility, and functional properties of powders. IdaPr… Learn More
In March of 1992, the FDA Division of Regulatory Guidance issued an opinion letter after 18 months of study, that a product “made by the removal of non-protein components such as lactose, water, and minerals from skim milk by the ultrafiltration procedure, thereby concentrating the protein compone… Learn More
NOT FINDING WHAT YOU ARE LOOKING FOR? WE WOULD LOVE TO HELP....SEND US YOUR QUESTION.