Yes and the amounts are highly controlled. Non-protein nitrogen is simply nitrogen that is not incorporated into amino acids and protein. The two biggest sources of non-protein nitrogen on our dairies are urea and haylage. Particular quantities of non-protein nitrogen are necessary for rumen health but should not be overused. It is converted to ammonia…
The protein source is plant, mainly from soy, canola, and alfalfa.
A full 75% of the feed to the cows is Idaho grown. Mainly corn, alfalfa, and barley are grown in Idaho and fed to our cows. The other 25% are grain by-products following removal of certain human consumption products; examples, soy and canola meal following oil removal and cotton seed following cotton fiber removal.
Our feed is a mixture of alfalfa hay, corn silage, grain mix, and minerals.
For purposes of this discussion, ready-to-drink (RTD) beverages will refer to that group of protein-fortified beverages that are shelf stable, i.e., do not require refrigeration for storage and transportation. RTD beverages all have one thing in common no matter how they have been processed. Microbiological assays on RTD beverages yield values of zero or none…
High-protein or Greek-style yogurt made with MPC eliminates acid whey waste by straining skim milk solids before making yogurt and eliminating the need for a second straining step that generates acid whey after the yogurt is manufactured. When used at the optimal levels, the water binding properties and flavor attributes of MPC result in creamy,…
Acid whey is a byproduct of making acid types of dairy products including high-protein or Greek-style yogurts made with a centrifuge method. In order to concentrate the yogurt, the whey is “strained” off. While acid whey can be used in limited quantities in many applications including animal feed and fertilizer, the quantity produced by many…
We can definitely say that MPC will contribute to a more realistic milky and yogurt flavor than will WPC. Whey proteins are not primary to yogurt…in authentic, old fashioned 3.2% protein yogurt without stabilizers, the whey proteins are present only at a level of 0.58% while casein is present in the yogurt at a level…
It depends entirely on the desired yogurt protein content. We would recommend: 6.4% Protein Greek-style yogurt: 3.2% protein from the yogurt milk, 3.2% protein from MPC or an MPC/WPC blend. 100% MPC or a 90% MPC/10% WPC blend. 7.0% Protein Greek-style yogurt: 3.2% protein from the yogurt milk, 3.0% milk protein from MPC, and 0.8%…
Some practical yogurt industry work has shown that, in combination with proper stabilizers, MPC can be used to fortify 3.2% protein milk up to about 6.4% protein yogurt milk without a corresponding loss of gel smoothness. At fortification levels above 6.4%, resultant yogurt gels start to become grainy in texture, losing the smooth mouthfeel that…