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 amounts in applications where a high heat step…
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, leaving a remnant of free amino acids and…
Milk Permeate contains primarily alpha-monohydrate lactose crystals that have a characteristic tomahawk-like shape. These crystals are very hard and brittle. Milk permeate also contains all the mother liquor which is typically separated out of refined lactose. This mother liquor is made up of denatured casein and smaller whey proteins, vitamins, and minerals. In its crystalline…
By the method used to run an amino acid assay, the amide group on glutamine is sheared off during the breaking of peptide bonds, changing the glutamine into glutamic acid. They are not the same thing…but by an amino acid assay, glutamine always shows up as glutamic acid. Unfortunately, it doesn’t help that the body…
Idaho Milk Products finished MPC is tested on the following schedule for the following items: Test Item Frequency Pesticide and Herbicide Residue semi-annual Heavy Metals semi-annual Dioxins semi-annual Radioactivity semi-annual Melamine and Cyanuric Acid semi-annual
Yes. Cold filtration manufacture of IdaPro MPI-85% results in a product with approximately 3.6% lactose. To deliver a product with less than 1% lactose, we utilize a very small amount of lactase enzyme which reduces the disaccharide lactose to its component sugars of glucose and galactose, resulting in a product with a typical analysis of…
First, it is necessary to understand that high heat NFDM is only required for use in some baking applications…not all baking applications. In certain baking applications, high heat treated milk powder is required because whey proteins, in low heat-treated powders, that denature during the baking process will interfere with desired final properties of the baked…
Since MPC and MPI are made up of Casein and Whey Proteins, we can look at the glutamine content of each protein to get an idea of the glutamine content of the respective product. Whey protein is reputed to contain roughly 7% to 8% glutamine (per 100 grams of amino acids). Casein has a slightly…
You will probably find that IdaPro MPC/MPI delivers a better flavor and more soluble mouthfeel than other MPC/MPI powders. For example, manufacturers of high protein Ready to Drink products have found that they can decrease added flavoring levels and decrease stabilizing salt levels when they use IdaPro MPC/MPI powders compared to other MPC/MPI sources. They…
Yes. All high protein powders experience degrading chemical reactions as they age. When MPC/MPI powder ages, reactions such as residual fat hydrolysis, loss of solubility, and Maillard browning will continually progress. These chemical reactions are fueled by the concentration of the milk proteins in close proximity with milk minerals and remaining sugar as well as…