Acid casein

Acid casein is a type of casein protein derived from milk through acid precipitation. It is created by adding an acid (commonly hydrochloric acid or sulfuric acid) to skimmed milk, which lowers the pH to around 4.6, causing casein to precipitate or coagulate. The coagulated casein is then separated from the liquid whey, washed, and dried to produce acid casein.

Unlike rennet casein (which is produced using enzymes), acid casein contains no residual calcium, making it non-reactive with certain salts. It is employed in food products such as processed cheeses and protein supplements, offering high nutritional value and functional properties like emulsification, thickening, and water-binding.

Acid casein is insoluble in water but can be modified (often through neutralization) to become soluble in alkali or salt solutions, which is helpful in industrial applications.

Whey protein concentrate

Whey a by-product of cheese, that is manufactured from Cow’s milk. The curds (a result of a renneting agent being added to milk) are set and either cooked or piled upon one another and then cut to release the whey. This whey is the raw material that will eventually make up whey protein powder.

The whey protein powder is a collection of globular proteins and it contains four main protein fractions and six minor ones. The four main are: beta-lactoglobulin (approx. 65%), alpha lactalbumin (approx. 25%), serum albumin (approx 8%) and immunoglobulins. These all combined give whey protein the highest Biological Value (BV) of any known protein.

The biological value means that a vast amount of the protein intake from whey powder is effectively used by the body and also there is a favourable amino acid ratio for growth.

KP Manish Offers WPC 80% Instant - USA | WPC 80% Regular - Australia & USA | WPC 35% - Argentina

WPC Regular : Regular WPC is the standard form of whey protein that typically dissolves more slowly and requires more effort when mixing, especially in liquids. It is less processed compared to instant WPC and is often preferred for baking or food processing applications. Due to the minimal processing, regular WPC tends to be more affordable.

WPC Instant : Instant WPC, on the other hand, is specially processed with an ingredient like lecithin, which helps it dissolve quickly and easily in liquids. It has unique properties like Matrix interruption/dispersed phase , Stable protein particles, Denatured protein microparticles , Foam stability . This makes it ideal for beverages, shakes, or any application where rapid mixing is required. Instant WPC is slightly more expensive due to the additional processing involved but provides a more user-friendly experience, particularly for individuals looking for convenience.

Lactose

Lactose is a naturally occurring disaccharide sugar found primarily in milk and dairy products, consisting of two simpler sugars: glucose and galactose, with the molecular formula C₁₂H₂₂O₁₁. It makes up around 2–8% of milk by mass and is extracted from whey. The body uses the enzyme lactase to break down lactose into glucose and galactose, serving as an important energy source, especially for infants. Lactose is 30% as sweet as sugar and plays a significant role in nutrition and the dairy industry.

KP Manish offers : Low pH lactose - Canada | Low pH lactose IP - Canada | Lactose - USA | Powder lactose 99% - Australia

Demineralised whey powder

Demineralised Whey Powder 90% is a dried pasteurised dairy product produced by the physical separation of cheddar cheese whey through filtration, ion exchange, electro dialysis, and crystallisation prior to evaporation and drying. Commonly referred to as Demin Whey, it is sought after for its low mineral content. Demin reduces excessively salty flavors in food applications and limits mineral intake in nutrition applications, such as infant formula.

Lactoferrin

Lactoferrin (LF) is a glycoprotein found in human milk, saliva, tears, white blood cells, bile, gastrointestinal fluids, and other mucosal secretions. It is present in the highest amounts in colostrum. LF’s main function is immune protection. It is known to be involved in several physiological and protective functions, including: antimicrobial, antiviral, immune support, antioxidant, anti-inflammatory activities, a role in iron metabolism, as well as recently identified anticancer activity.

Also read : Inhibition of SARS Pseudovirus Cell Entry by Lactoferrin Binding to Heparan Sulfate Proteoglycans. ^[->] | Effect of bovine lactoferrin on recurrent urinary tract infections: in vitro and in vivo evidences ^[->]