Milk Protein

Permeate

Permeate is made when whole milk is filtered through a fine 'sieve' or membrane using a technique called ultra-filtration. This filtering separates the lactose (also called milk sugar), the vitamins and the minerals from the milk protein and fat.

USES
  • Sports nutrition
  • Cheese
  • Yogurt
  • Energy bars
  • Drinks & meat
  • Toppings and foamier
  • Stabilize emulsions
PRODUCT ADVANTAGES
  • Milk Protein prevents any potential muscle tissue breakdown.
  • Such a good anti-catabolic.
  • Good functional properties
  • High nutritional value
  • Good for skin, nails & hair.