Why Choose Milk Proteins?

Milk Proteins are a natural and nutritionally complete protein source. Milk Proteins meet the increasing consumer demand for more healthy products. They are a nutritional source for functional control that maintain a clean consumer accepted label statement. They are considered complete because of their excellent amino acid profile which is essential to human nutrition. Infants, children, adults and the elderly can benefit from a dietary regimen which includes high quality milk proteins. Because of their superior amino acid profile, milk proteins serve as the U.S. government standard against which all other protein is measured. Casein and caseinate rank high both in their protein efficiency ratio (PER) and chemical score registering values much higher then those of vegetable proteins.

The following charts show the superior protein efficiency ratio and chemical score of casein as compared to soy protein isolate (SPI) and wheat gluten (WG)

Milk Proteins are a multifunctional food ingredient. A clean, bland flavor also enhances their ability to be used in a variety of applications. Milk Proteins exhibit capacity for emulsification, water binding, stabilization, heat stability, viscosity, solubility, body and mouthfeel. These functional properties allow food products to be designer and formulated to reduce fat and cholesterol.