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New technologies that allow for the isolation or extraction of the components making up milk have allowed for an increase of available protein products.
Powders are obtained either by membrane techniques or by the co-precipitation of casein and whey proteins before drying. Two techniques are used primarily:
This method is also used to obtain concentrates or isolates. This name corresponds to the protein content in a dry extract, which can vary from 60-90% (concentrated) to 90% (isolates) sold as MPC (Milk Protein Concentrate) or MPI (Milk Protein Isolate).
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