Proteins from milk: types and characteristics
Now that you know the main characteristics of proteins and amino acids, you can better understand how proteins obtained from milk are classified. In this article, you’ll learn about the different types of proteins derived from milk.
Proteins from milk include: whey proteins, which are divided into concentrated, isolated or hydrolyzed proteins; caseins and caseinates, and concentrated and isolated milk proteins.
We’ll explain the characteristics of the main types.
Whey proteins
There are three main types of whey protein. Here are the key points that distinguish them:
1. Whey Protein Concentrate, or WPC
The amount of protein in WPC can vary between 25% and 89%. WPC is often used in consumer supplements.
This type generally contains 80% protein, with the rest of the product consisting of lactose (4% -8%), fats, minerals and moisture.
2. Whey Protein Isolate, or WPI
WPI is the purest form of whey protein available and contains between 90% and 95% protein. It’s very low in fat and contains only small amounts of lactose, making it ideal for those with intolerance issues.
It usually costs slightly more than whey protein concentrate, due to its purity and higher protein content.
3. Hydrolyzed whey protein
The process of obtaining a hydrolyzed whey protein involves breaking down the long protein chains into shorter chains called peptides. The process doesn’t affect nutritional quality, can reduce allergy risks and the shorter chains are easier for the body to absorb.
Uses for hydrolyzed protein include infant formula and sports and medical nutrition products. It contains between 80% and 90% protein.
Note: The composition of the products may vary depending on the manufacturer.
There are other types that are derived directly from milk. Some of these are:
Casein and caseinates
Casein is the main protein in milk, and it is often used as an ingredient in the form of caseinate. In its purest form it contains almost 100% protein.
Caseinates can be made with sodium, calcium and other elements to improve their solubility. Several foods, like creamers, and some toppings all contain a variety of caseinates.
Milk protein concentrates (MPC)
These ingredients are made using filtration techniques that selectively remove lactose from milk and concentrate the proteins in the same proportion found in milk.
They are available in various concentrations, ranging from 42% to 80-85%.
Milk Protein Isolates (MPI)
An additional filtration process is used to obtain the isolates, which removes additional lactose from the milk protein concentrates and captures all the casein and whey proteins.
It is an ingredient with more than 90% protein, maintaining the same casein/whey ratio found in milk (approximately 80/20). They contain practically no lactose.
Dairy proteins offer various options for the production of functional food products and supplements due to their unique characteristics.
Join our network of professionals to discover all the properties, benefits and facts about proteins. And don't forget to share this information with people interested in food and nutritional supplements!
For more information contact us by email: [email protected]