IdaPro Milk Protein Isolate-90% (MPI-90). Water, lactose and minerals are reduced to achieve a protein content of 90% on a dry matter basis (casein and whey protein). IdaPro MPI-90 is valuable in high protein-enrichment applications such as ready to drink beverages, powder mixes and bars for adult n… Learn More
As it is derived from milk, MPC is not vegan. However, dairy products are considered vegetarian. A vegan avoids all animal products, including eggs and dairy, while vegetarians tend to consume dairy products and eggs. Vegetarianism is usually a diet, while veganism is a lifestyle.
Over the past decade or so, there has been an increase in demand for dairy-based, high-protein, ready-to-drink (RTD) beverages. One problem that has plagued beverage formulators is the shelf life and viscosity. At Idaho Milk Products, we have found a way to improve these conditions dramatically whil… Learn More
Milk Permeate Powder (MPP) is a readily available food ingredient that can provide useful, cost effective solutions to meet today’s food formulations trends. MPP is an economical way to provide dairy flavor to many food systems. It can provide flavor enhancement, improve texture, cost savings, and… Learn More
Producing dairy foods requires natural resources such as energy, land and water so food can travel through the supply chain from farm to table. The dairy community takes environmental stewardship seriously and is committed to contributing to sustainable food systems. Becoming environmentally friendl… Learn More
Due to proprietary processing, IdaPlus 1085 provides more serum phase casein than a standard MPC. The serum phase casein interacts with whey proteins better than casein micelles, which in turn provides a stronger network in a yogurt white mass, resulting in significantly higher gel strength.
Yes. Due to the reduction of calcium phosphate in our IdaPlus 1085, it is possible to make a yogurt with up to 10% protein and still achieve excellent dispersion and hydration compared to standard MPI-85. This leads to a smoother texture and premium mouthfeel at higher protein levels.
Post Fermentation shear is critical to obtain a low-viscosity in a drinking yogurt. To maintain this low-viscosity, it is important to control interactions between casein micelles over the shelf-life of the drinking yogurt. The only way viscosity builds over the shelf-life of a drinking yogurt is wh… Learn More
Calcium phosphate in yogurt promotes the reforming of a casein gel after being sheared post fermentation, leading to higher viscosity. Lowering the amount of available calcium phosphate will inhibit the increase in viscosity. Our IdaPlus 1085 has been specially designed with less calcium phosphate a… Learn More
Drinking yogurts achieve their initial low viscosity after the gel has set and the yogurt is subjected to a shear process, which breaks the interactions between the casein micelles. With standard MPCs/MPIs, over time, calcium phosphate found in the casein micelles will reform links that were broken … Learn More
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