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.