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The Ultimate Guide to Milk Protein Concentrate/Isolate

What is milk protein concentrate/isolate (MPC/MPI), how is it made, and for what purposes is it most useful? When you’re new to the world of milk protein products, it’s natural to have many questions, especially considering the diverse terminology involved. Not all these products are the… Learn More

The Difference Between Micellar Casein and Caseinates

Typically, micellar casein concentration for commercial use is accomplished by microfiltration.  Caseinate production on an industrial scale takes place via a multi-step chemical processing of large quantities of skim milk. The preference for this process stems primarily from the basic nature of th… Learn More

What are the common methods of beverage processing?

It’s important to have a basic understanding of how beverages are processed and what packaging options are available for your beverage type. The goal of any traditional beverage process is to create a product that meets the desired shelf-life by reducing the risk of microbial spoilage by thermally… Learn More

Dairy Protein: When Enough Protein Is Not Enough

As higher-protein diets for health and wellness continues to rise, “how much” and “which kind of proteins,” are often asked questions. Understanding optimal levels and types of proteins for the people who need it most can help food formulators meet consumer demand for better, personalized nu… Learn More

Why do whey and casein work better together?

Milk is a mixture of two major proteins, whey and casein. Whey protein is frequently sold as a stand-alone supplement or used as the sole protein source in meal replacements. However,  research has shown that leaving casein and whey together (as found in our milk protein powders) may have multiple … Learn More