Milk Protein Isolate (MPI) comes in the form of a creamy white powder with a neutral taste. The product is manufactured by isolating protein from cow’s milk. In this process, most of the fat and lactose are removed and the protein content is concentrated. The end product is then dried into a powder.
Milk Protein Isolate has a high nutritional value as it is characterized by a high protein content – 90%. Most of the fat is also removed during the production of the isolate, so that the product is also low in calories.
| Physical Characteristics | Value |
|---|---|
| pH | 6.80 (range 6.60-7.00) |
| Scorched particles | Disc A, B |
| Moisture | 5.0% (max. 6.0%) |
| Fat | 1.5% (max. 2.0%) |
| Protein (Nx6.38) in dry matter | 90.2% (min. 90.0%) |
| Sediment | 0.1 ml (max. 2.0 ml) |
| Taste/Odour | Neutral, pure |
| Appearance | Creamy white powder |
