Over the past decade or so, there has been an increase in demand for dairy-based, high-protein, ready-to-drink (RTD) beverages. One problem that has plagued beverage formulators is the shelf life and viscosity. At Idaho Milk Products, we have found a way to improve these conditions dramatically while maintaining a high level of protein. through the modification of the calcium content in the MPC/MPI. A recent/y published study showed that reducing the amount of calcium in MPC/MPI and eliminating SHMP resulted in an RTD with significantly better storage stability and maintenance of lower apparent viscosity.
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- What are the common methods of beverage processing?
- Dairy Protein: When Enough Protein Is Not Enough
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- 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
- 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?