Items Tagged with 'whey protein concentrate'

Dairy processors are increasingly turning to advanced membrane technologies to boost product yield while maintaining efficiency and quality. Innovations in ultrafiltration, including optimized temperature control and homogenization, have been shown to enhance protein retention and minimize fouling. This highlights the importance of upstream processing conditions alongside membrane design in achieving higher yields.

New equipment from Coperion, Hart Design & Manufacturing, and Hydro-Thermal 

Ultra-filtration, also known as UF, is a filtration process that uses a membrane to selectively concentrate protein, fat and insoluble salts. 

First District Association accelerates cheese production with world’s longest, three-story cheese belt. The new cheese plant and barrel packaging room has the capacity to fill a 500-pound barrel of cheese in 43 seconds.  

Through major expansion, First District Association readies itself for the next century. It invested  $200 million to update and expand plant and product capacity so “the cooperative is set up to thrive in the next 100 years,” CEO Bob Huffman relays.

Whey Protein Phospholipid Concentrate (WPPC), a low-value coproduct, is currently being examined as a source of nutritional and functional ingredients. 

Joe Scimeca, Ph.D., senior vice president of regulatory and scientific affairs for the Washington, D.C.-based International Dairy Foods Association (IDFA), issued the following statement on FDA’s decision to permit the use of milk protein concentrate (MPC), milk protein isolate (MPI) and whey protein concentrate (WPC) in products labeled “high protein milk”:

The facility produces whey protein concentrate.