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What are the nutritional differences between MPC/MPI and WPC/WPI?

Whey protein is fast-digesting, meaning the proteins empty from the stomach quickly, resulting in a rapid and substantial increase in amino acids, which aids in muscle synthesis. Casein protein, however, is slow-releasing. Casein consumption results in a prolonged increase in blood amino acids, whic… Learn More

How does heat stability compare in MPC/MPI vs WPC/WPI?

WPC is much less heat stable than MPC. When WPC is heated under ultra-high temperatures or retort conditions, the native whey unfolds and aggregates, causing gelling. Whey proteins also denature and lose solubility when exposed to ultra-high temperatures. As a result, WPCs cannot be used in large am… Learn More

What are the flavor differences between MPC/MPI and WPC/WPI?

MPCs/MPIs have a clean, light, milky flavor compared to WPCs/WPIs. As WPC/WPIs are a byproduct of cheese production, they can have various off-flavors due to processing such as sourness, bitterness, and broth-like. These off-flavors result from high usage levels of sodium, potassium, and chlorine. W… Learn More

Will Milk Permeate Powder (MPP) be subject to Maillard Browning over time as happens with Whey Permeate Powder (WPP)? Are there applications where MPP might be more likely to undergo the browning reaction?

It is well known that WPP will undergo Maillard Browning over storage time. This is because WPP contains the milk sugar, lactose, which is a well-known reducing sugar, along with free amino acids and short length, hydrolyzed protein peptides. In the manufacture of cheese, protein hydrolysis occurs, … Learn More