Usually, when one talks about protein function, it is in reference to the metabolic fate of the protein once in the bloodstream and/or the protein’s functional properties as a food ingredient/stabilizer. So, when we say that the protein remains highly functional, we are referring to the protein’s ability to affect metabolic pathways in the body (as desired) as well as the protein’s ability to perform functions in food applications…emulsification, foaming, and, in the case of cheese making, forming a desired curd texture. Of course, all of these functional properties are compared to the functionality of the proteins as they are naturally found in milk. What we are really saying is that our processing of the MPI/MPS does not adversely affect the proteins and they retain their natural functional properties as when they are found in milk.
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