At the moment, we do not. We have, however, held discussions about such products and may do so in the future. We know how to make such products but would need to purchase additional equipment to do so.
In most cases, yes, you can use MPC/MPI to replace casein and/or caseinates in food formulations. Obviously, since MPC/MPI forms water dispersions that are most similar in appearance to calcium caseinate, one can easily substitute MPC/MPI into any calcium caseinate application. Usually, substituting… Learn More
Casein is manufactured by adding acid to warm skim milk. As the pH of the skim milk lowers to the range of 4.2 to 4.6, the casein precipitates out of the skim milk as a curd. The casein curd is then washed repeatedly with acidified fresh water to “purify” the casein (wash away unwanted, occluded… Learn More
No. The metabolic benefits attributed to micellar casein consumption will not automatically transfer over to casein/caseinate consumption. As stated in the response above, many of the digestive enzymes are site specific and require a certain structure to perform. Acid casein and/or rennet casein hav… Learn More
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
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