Since all amino acids found on any of the naturally occurring food proteins are of the L-form and are bound together on the protein chain via peptide bonds, it would be impossible to convert any of the L-amino acids to a D-form without first tearing apart the protein during processing so that the amino acids are no longer bound to one another. At that point, it would no longer be considered a protein, but would instead be a pool of free amino acids. There exists no known processing technique that can cause the L-form amino acids which are bound together on an intact protein chain to spontaneously convert to the D-form. The filtration techniques used to manufacture MPC and MPI are of a sufficient passive nature that the MPC and MPI proteins remain intact throughout processing and the amino acids all remain in the preferred L-form. Anyone who teaches that the processes for making a milk protein isolate yield isolates that contain D-form amino acids, thereby resulting in an inferior quality protein, is making grossly inaccurate and patently false statements that have no basis in science.