Milk Protein
Nutritional Enhancers
Thickeners
Emulsifiers
91053-68-8
$1.73 ~ $2.59
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Milk Protein?
Milk protein is a concentrated derivative of milk containing both casein and whey, utilized for its high nutritional value and functional properties like emulsification and water retention in dairy, nutritional, and processed food applications.
How is Milk Protein made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Reception | Receive and test fresh, high-quality skim milk (or whole milk to be separated). | Critical Control Point (CCP): Milk must be chilled to <4°C. Test for antibiotics, somatic cell count, and bacteria. Only accept milk that meets strict quality standards. |
| 2 | Pre-treatment & Pasteurization | Clarify the milk to remove impurities and then pasteurize it. | Pasteurization (e.g., 72°C for 15 seconds) is a CCP to eliminate pathogens and inactivate enzymes without significantly denaturing the protein. |
| 3 | Membrane Filtration | Pump the pasteurized skim milk through an Ultrafiltration (UF) system. | Key Process: UF membranes separate larger protein molecules (casein and whey) from smaller components like lactose, water, and minerals. Operating pressure and temperature (typically 50-55°C) are critical. |
| 4 | Diafiltration | "Wash" the concentrated protein retentate with water while continuing filtration. | This step is crucial for achieving high purity. It washes out remaining lactose and minerals, increasing the protein percentage in the final product. The volume of water used is a key control. |
| 5 | Evaporation | Gently remove excess water from the liquid protein concentrate under vacuum. | Using a vacuum evaporator allows water to boil at a lower temperature (~60-70°C), which minimizes heat damage and protects the functional properties of the milk protein. |
| 6 | Spray Drying | Atomize the thickened concentrate into a stream of hot, dry air. | CCP: The inlet and outlet air temperatures of the dryer are precisely controlled. This instantly evaporates the remaining water, forming a powder. Target final moisture is typically <5% to ensure stability. |
| 7 | Packaging | Fill the finished milk protein powder into multi-layer, moisture-proof bags or containers. | Packaging is performed in a hygienic, controlled-humidity environment to prevent contamination and moisture uptake. Check for proper sealing and correct weight. |
| 8 | Quality Control & Release | Sample and test the final powder against specifications before release. | Final product is tested for protein content, moisture, fat, microbial load (e.g., Salmonella, E. coli), and physical properties like solubility. Product is only released once it passes all tests. |
Technical Specifications
| CAS Number | 91053-68-8 |
| Solubility | Soluble in water; dispersible depending on pH |
| Storage Conditions | Keep in cool, dry place (<25°C) |
| Shelf Life | 12 Months |
Applications & Usage
Common Applications:
protein bars
beverages
dairy alternatives
baked goods
infant and clinical nutrition
Mechanism of action:
| Parameter | Milk Protein |
|---|---|
| Functional Category | Emulsifier; Gelling Agent; Foaming Agent; Water Binder; Nutritional Fortifier. |
| Key Ingredients | Casein (alpha, beta, kappa); Whey Proteins (beta-lactoglobulin, alpha-lactalbumin). |
| Mechanism of Action | Casein micelles possess amphiphilic properties, adsorbing at oil-water interfaces to reduce interfacial tension and form a stabilizing film. Whey proteins unfold upon heating, exposing reactive groups (e.g., sulfhydryl) that form intermolecular disulfide bonds, creating a three-dimensional gel network that entraps water. At air-water interfaces, proteins rapidly form a viscoelastic film to stabilize foams. |
| Application Effect in Product | Creates stable emulsions in sauces, dressings, and processed cheese. Provides gel structure, texture, and water holding in yogurt and dairy desserts. Increases overrun and foam stability in whipped toppings and ice cream. Improves mouthfeel, sliceability, and opacity in processed meats and baked goods. Boosts protein content for nutritional fortification. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Milk Protein | Dairy-based protein blend | Natural blend of ~80% casein and ~20% whey; complete amino acid profile; sustained release. | Provides both fast (whey) and slow (casein) digesting proteins for prolonged amino acid delivery; creamy texture. | Contains lactose; not suitable for vegans or those with severe dairy allergies. | Meal replacement shakes, pre-bedtime nutrition, general daily protein supplement. | For a balanced, sustained-release protein that mimics the natural state of milk, ideal for satiety and continuous muscle nourishment. |
| Whey Protein | Dairy-based protein | Very fast absorption; high in Leucine and BCAAs; complete amino acid profile. | Maximizes muscle protein synthesis post-exercise due to rapid digestion; highly bioavailable. | Not ideal for prolonged satiety or overnight use; can still contain lactose (isolates have less). | Immediately post-workout, quick protein boost between meals. | For the fastest possible muscle repair and growth stimulation directly after a workout. |
| Casein Protein | Dairy-based protein | Very slow digestion; forms a gel in the stomach; anti-catabolic properties; complete amino acid profile. | Provides a steady stream of amino acids for up to 7 hours, preventing muscle breakdown; excellent for satiety. | Slow absorption makes it unsuitable for post-workout needs; can have a thick or gritty texture. | Before bed, during long periods without food, as a filling meal replacement. | To prevent muscle breakdown during long fasting periods, especially overnight. |
| Soy Protein | Plant-based protein | Complete amino acid profile; contains isoflavones; dairy-free. | One of the few complete plant-based proteins; suitable for vegans and lactose intolerant individuals. | Is a common allergen; some users dislike the taste or have concerns about phytoestrogens. | Vegan/vegetarian diets, general protein supplement for those avoiding dairy. | For a complete, plant-based protein source when avoiding animal products for dietary or ethical reasons. |
| Pea Protein | Plant-based protein | Hypoallergenic; high in iron and arginine; easily digestible. | Free from common allergens like dairy, soy, and gluten; environmentally sustainable. | Lower in the amino acid methionine, making it technically incomplete on its own (often blended). | People with food allergies or sensitivities, vegan muscle building, food fortification. | For a highly digestible, hypoallergenic plant-based option, especially for those with sensitive stomachs or multiple allergies. |
| Egg White Protein | Animal-based protein | Lactose and dairy-free; complete amino acid profile; moderate digestion speed. | High quality protein source without dairy or lactose; high bioavailability. | Can be more expensive; some may experience gas or bloating; potential for sulfurous taste. | Individuals with dairy allergies seeking an animal-based protein, Paleo diets. | For a complete, high-quality, dairy-free animal protein with a moderate absorption rate. |
Technical Documents
Available Documentation
COA, spec sheet, allergen declaration
Safety Data Sheet (SDS)
SDS on request
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications