Proteins

Proteins

One can distinguish several types of proteins in milk. Milk proteins and in particular Caseins, have an amino acid composition. Caseins are used in the food industry as functional ingredients with various properties. Caseins represent more than 80% of all milk proteins. There are two basic types: Rennet Casein and Acid Casein.

Milk protein Concentrates (MPC) are proteins that contain both whey and casein proteins in the same ratio as milk. These MPC’s are lower in lactose and higher in protein. The higher the level of protein content in MPC, the lower the lactose level will be.

Numidia offers you a wide range of Proteins for your industrial purposes.

Rennet Casein

Rennet Casein, a milk protein with different functional properties.

Acid Casein

Acid Casein, a milk protein with various functional properties.

Caseinates

Caseinates are ingredients with dietary as well as nutritional qualities. The different caseinates have various functional properties. They are normally used for example for protein enrichment in yoghurts. But they also can improve the coagulation properties in cheese and can mitigate variations in the protein content of milk.

Caseinates are manufactured from acid casein. These are proteins used for their numerous functional properties (emulsification, foaming, stabilizing or thickening) and for their nutritional and dietary qualities.

Other applications are in products such as creams and special cheeses.

Milk Protein Concentrate – MPC

Milk protein concentrate is produced from skim milk. With the following production steps: ultrafiltration, evaporation and spray drying, protein strains are concentrated. MPC’s range from 42% to 80% protein content.

Two techniques are used primarily

Whey protein Concentrate – WPC

The percentage of protein in WPC depends on how concentrated it is. Lower end concentrates to have 30% protein and higher end up to 90%.

Whey protein Isolate – WPI

The percentage of protein in WPI contains more than 90% and very little lactose.

All product corresponds with the standards and regulations for food safety and Codex Alimentarius.