Pratishtha Verma is a research and development scientist at Idaho Milk Products (IMP). In her current position, she is working on various milk ingredient applications aimed at increasing the protein load as well as developing new application areas for IMP’s milk ingredients. Before joining IMP, Verma graduated from South Dakota State University, where she completed her master’s in Dairy Manufacturing with a concentration in dairy microbiology and food technology.
Whey proteins provide protection against infection, boost muscle health. Constituting 20% of total milk protein, whey proteins boast a high nutritional value, are easily digestible, and readily absorbed.