Dairy proteins

Casein is the majority protein in cow’s milk, 80%. It precipitates easily by acidification at pH 4.6 (acid casein) or by an action of the enzyme contained in rennet (casein rennet). Both are highly functional proteins, with many texturzing properties. Rennet casein is mainly used in the manufacture of cheese such as mozzarella and processed cheese, to which it gives a characteristic stretch and good melting properties.
Products available: Acid casein, rennet casein and micellar casein.

Caseinates are obtained from casein that is formed by acid coagulation of skimmed milk. This casein is solubilized by neutralization with an alkaline with sodium, calcium or potassium. Caseinates are proteins used for their emulsifying, foaming, stabilizing or thickening properties and in dietetics for their nutritional quality.
Sodium caseinates have high emulsifying and thickening properties.
Calcium and potassium caseinates are particularly interesting ingredients for their nutritional properties.
Products available: Sodium, Calcium, Potassium and Sodium-Calcium caseinate.

Whey protein concentrate (WPC) is produced by concentrating, through filtration, the protein components of pasteurized whey and is used to simultaneously enhance protein fortification and functionality of a food product. WPC contains between 34% and 80% protein.
Whey protein isolate (WPI) is manufactured in a similar way to WPC, but the resulting concentration contains 90% or more protein.
Whey protein is a value-added ingredient that provides superior functional benefits: a clean dairy flavor plus texture and also gelling, foaming, emulsifying and browning capabilities.
Whey protein’s unique nutritional composition may provide unique health benefits.
Besides, whey protein is a high-quality protein. It contains all of the essential amino acids in the proportions that the body needs.

Milk protein concentrate and isolate are manufactured from fresh ultra-filtered skimmed milk. They offer the same ratio of micellar casein and whey protein naturally found in milk (around an 80:20).
Micellar casein concentrates (MCC) are obtained by microfiltration of milk, but this process alters the casein-to-whey-protein ratio compared to the one found in milk.
Properties: protein enrichment, water binding, thickening and viscosity, emulsifying, foaming and whipping, gelling, heat stabilizers, color and flavor developers.