Protein sources differ in how they stimulate muscle protein synthesis. The type of protein consumed before bed is important for best results. Micellar Casein (MC) is a slowly digested protein source allowing for a slow release and increase of amino acids throughout the night. Whey protein is a more … Learn More
Many of the problems encountered when using milk protein powders to supplement milk solids when manufacturing cheese can be attributed to improper dispersion, improper hydration and poor solubility of the milk protein powder. To ensure optimum cheese quality, cheese manufacturers need to properly di… Learn More
In general, 10 to 11 grams of milk permeate powder will replace 1 gram of salt in a formulation, without sacrificing flavor. It is recommended to balance the addition of milk permeate powder by reducing other macro-ingredients such as flour, fat, eggs, granulated sugar and other carbohydrates. In ma… Learn More
Milk proteins are value-added ingredients that offer food and beverage manufacturers great taste, unsurpassed nutrition and superior functionality in a variety of applications. Milk proteins have excellent solubility and emulsifying capabilities delivering enhanced texture, flavor and consistency. M… Learn More
In the United States, milk permeate powder (MPP) can be listed as “dairy product solids” on your ingredient legend. Dairy product solids are a cost-effective way to add dairy solids to bakery and confectionery products. It can also be used as a salt substitute in some applications. IdaPr… Learn More
Because 76-85% of whey permeate and 78-88% of milk permeate is lactose, the lactose content dictates the functionality of milk permeate. Food formulators desiring the Maillard browning reaction in a bakery formula can achieve this through using either milk permeate or lactose. Milk permeate also con… Learn More
Butter has a natural pale-yellow color but can range from deep yellow to white depending on feed used and the breed of cow the milk originates from. In the United States, the diet of cows varies from those in Europe and Oceania, and there are also breed differences. The level of the natural pigment … Learn More
Our MPI, MPC and MPP have a recommended shelf life of up to 729 days from manufacture when stored at ambient temperatures at a relative humidity of below 65%, in an odor free environment. Stocks should be used in rotation.
Great strides have been made in the production of nutritionally sound infant formulas, which mimic many of the major characteristics of human milk. Cow’s milk protein-based infant formulas are relied upon to provide optimal nutritional support for infants that, for a variety of reasons, cannot… Learn More
Protein quality is a key consideration when selecting high-protein containing ingredients. Protein plays an integral role in the body’s structure, function and regulation of tissues and organs. The body can make the protein it needs only if all the essential amino acids are available from the food… Learn More
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