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Milk has an average protein content of 3.5 percent. However, it contains different types of protein. Due to their characteristics, milk proteins are divided into two main groups: casein and whey proteins. At 80 percent, caseins make up the majority of milk, while whey protein accounts for about 20 percent of milk. Whey proteins are extracted from the whey during cheese or casein production. Milk protein powder, on the other hand, is a skimmed milk concentrate which is obtained by ultrafiltration and then concentrated to a powder by evaporation followed by spray drying.
Use of casein
Casein production takes place by coagulation and sieving, for example when Lab is added. Lab is a mixture of the enzymes chymosin and pepsin, which is obtained from the abomasum of young ruminants and is needed to precipitate the milk protein in cheese production. The so-called curd is first squeezed out and then dried mostly on a drum dryer or extruder to casein powder.
Different types of proteins have many different uses. They are used, for example, in sports nutrition as a protein shake or for weight management in diet products. But they are also used in cheese, yoghurt, energy bars, drinks and meat.
Application areas for proteins
Proteins are used as a functional ingredient to stabilize emulsions and to make fat fortifications, toppings and froths. Milk and whey proteins are used in the nutrineo protein shakes or meal replacement products because of their good organic metabolism. In fact proteins contribute to the maintenance and increase of muscle mass. But nutrineo also has protein shakes with vegetable proteins such as soya, oats or rice. They are suitable for vegetarians and are also available in organic quality.