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MPI (milk protein isolates) are protein concentrates containing more than 85% of proteins. The protein material rate varies depending on the level of membrane concentration. These are obtained by milk ultrafiltration and/or microfiltration. The latest generation of MPI consist in controlling the content of minerals, particularly calcium.
In dairy, MPI are usually recommended more often than MPC, because these technologies do not require a particular lactose supply. Native caseins are sought after for their rheological qualities in traditional cheese or in texturing melted cheeses. MPI can be used for all types of cheeses: fresh cheeses, soft cheeses and hard cheeses, with spun pastes, and processed cheese.
Very specific MPI come from dairy products membrane separation and allow for obtaining milk soluble proteins. This makes it possible to obtain new isolates with very specific properties in terms of their purity and functionality.
FIT can offer you:
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Source of native micellar casein
Source of whey proteins
Very good solubility and heat stability