Protein quality is a key consideration when selecting high-protein containing ingredients. Protein plays an integral role in the body’s structure, function and regulation of tissues and organs. The body can make the protein it needs only if all the essential amino acids are available from the food that is consumed. While all animal-based and most plant-based foods contain some amount of protein, not all proteins are created equal as they can differ in the amount of essential amino acids they provide, and in their digestibility and bioavailability. High-quality protein is defined as a protein that contains all nine of the essential (indispensable) amino acids in the ratios needed by the body while maintaining bioavailability and rapid digestibility. Dairy proteins meet these requirements.
- How are milk protein concentrates, casein and whey proteins connected?
- What are the common methods of beverage processing?
- 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?
- 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?