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Hydrolysates – Where do they fit in?

By Jennifer Narloch, April 15, 2013 In my first few weeks in the dairy industry at MSG, I worked with our ingredient Whey Protein Hydrolysate 9020. It’s 90% protein from whey and has a degree of hydrolysis of 20. Other than that, the first technical thing I learned...

MSG Customizations that Fit Your Line

The core of Milk Specialties Global’s business is in value-added dairy ingredients including whey protein isolate, concentrate, and hydrolysate, as well as milk protein, native micellar casein, casein, caseinates and lactose.  To better meet the growing market...

Milk and Whey Protein – Grow and Develop Your Brand

By Jennifer Narloch, April 11, 2013 Consumer interest and demand for high-protein nutritional products has seen rapid growth in the last 5 years. Helping to pave the way, the Greek Yogurt revolution has changed how consumers view and seek out protein in order to keep...