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 0.85% lactose, 1.4% glucose and 1.4% galactose.
Recent Posts
- How are milk protein concentrates, casein and whey proteins connected?
- The...
- What are the common methods of beverage processing?
- It’s...
- Dairy Protein: When Enough Protein Is Not Enough
- As higher-protein diets...
- Why do whey and casein work better together?
- Milk is a...
- What type of milk protein concentrate (MPC) is best for high-protein shakes?
- Our...
Categories
- Butter
- Cream
- Dairy
- Different Types of Proteins
- Enteral Nutrition
- Formulating with IdaPlus 1085 in Yogurt Applications
- Formulating with IdaPro® Milk Permeate Powder
- Formulating with IdaPro® Milk Protein in Cheese-Type Applications
- Formulating with IdaPro® Milk Protein in RTD Applications
- Formulating with IdaPro® Milk Protein in Yogurt Applications
- Formulation
- Nutrition
- On the Farm
- Technical and Sensory properties of Milk Permeate Powder
- Technical and Sensory properties of Milk Protein
- Why does freshness and low-heat processing matter?