| ≥1 piece |
Milk proteins are a collective term used for the major protein isolated from milk. These proteins are highly nutritious and functional. Through different protein levels, isolation techniques, heat treatments and enzymatic processes, milk proteins can offer a very wide range of functionalities.
Milk proteins manufactured by Protient Inc. are isolated from fresh skim milk using an ultrafiltration process. The percentage of protein that is used to define the various concentrated products are MPC 70 and MPC 80. Milk protein isolate is defined as having 90% protein, MPI 90.
Attention to detail and quality processes have been essential in the growth and development of the use of MPC and MPI. Protient Inc. has worked closely with customers to develop the range of milk proteins produced today.
The primary functions of milk proteins are:
Add nutritive value to a food system
Act as an emulsifier
Be the foundation for cheese structure
Specific Food Applications:
? Dairy products ? Particularly in cheese milk extension, this highly soluble and functional protein will rennet, allowing processors to extend their available liquid milk supply at competitive prices.
? Weight management ? Because of the high nutritive value of milk proteins, they are used extensively in meal replacement, weight loss and weight gain formulations. They give the consumer a digestible protein in a very concentrated format.
? Soups and Sauces ? the emulsification properties of milk proteins allow them to be used as a thickening and whitening agent in low quantities in these formulations.