Milk protein isolate is a high-protein supplement derived from milk. It is produced through a process that removes most of the milk's fat and carbohydrates, leaving a pure form of protein that includes both casein and whey. This type of supplement is especially valued for its slow release of amino acids and its ability to provide sustained nutrition over time, making it ideal for overnight muscle recovery or as extended nutritional support.

Nutritional Profile (per 100 grams):

• Calories Approximately 350 kcal.
• Protein About 85 grams, making it an excellent source of complete proteins.
• Fat Minimal, generally less than 1 gram.
• Carbohydrates Minimal, less than 3 grams.
• Fiber None.
• Vitamins and Minerals Contains calcium and phosphorus, along with small amounts of other essential vitamins and minerals.

Milk protein isolate is ideal for those seeking protein supplementation that supports both rapid and long-term recovery, thanks to the presence of slow-digesting casein and fast-digesting whey. It is also a popular choice among athletes and those on low-calorie diets.

Industrial Production Process

• Milk Separation. Milk is first separated into cream and skim milk through centrifugation. Skim milk, which is rich in proteins, serves as the base for the protein isolate.
• Microfiltration and Ultrafiltration. The skim milk undergoes microfiltration and ultrafiltration to concentrate the proteins and reduce the contents of lactose and minerals. These processes use semi-permeable membranes that allow only particles of specific sizes to pass through, retaining the proteins.
• Diafiltration. Following ultrafiltration, diafiltration is used to further wash the proteins, removing unwanted solutes and achieving a higher protein concentration.
• Drying. The protein concentrate is then dried using methods such as spray drying or freeze drying to reduce moisture content and produce a fine powder.
• Packaging. The milk protein isolate is finally packaged in a controlled atmosphere to maintain freshness and prevent oxidation or contamination.

Considerations

Milk protein isolate is ideal for those seeking protein supplementation that supports both rapid and long-term recovery, thanks to the presence of slow-digesting casein and fast-digesting whey. It is also a popular choice among athletes and those on low-calorie diets.

Allergies and Sensitivities Not suitable for those allergic to milk or lactose intolerant, although the lactose content is very low.

Culinary Use Can be used in smoothies, protein bars, and other baked goods as a source of high biological value proteins.

Storage Store in a cool, dry place to maintain its effectiveness and freshness.

References_____________________________________________________________________

(1) Khairallah RJ, O'Shea KM, Ward CW, Butteiger DN, Mukherjea R, Krul ES. Chronic dietary supplementation with soy protein improves muscle function in rats. PLoS One. 2017 Dec 7;12(12):e0189246. doi: 10.1371/journal.pone.0189246. 

Abstract. Athletes as well as elderly or hospitalized patients use dietary protein supplementation to maintain or grow skeletal muscle. It is recognized that high quality protein is needed for muscle accretion, and can be obtained from both animal and plant-based sources. There is interest to understand whether these sources differ in their ability to maintain or stimulate muscle growth and function. In this study, baseline muscle performance was assessed in 50 adult Sprague-Dawley rats after which they were assigned to one of five semi-purified "Western" diets (n = 10/group) differing only in protein source, namely 19 kcal% protein from either milk protein isolate (MPI), whey protein isolate (WPI), soy protein isolate (SPI), soy protein concentrate (SPC) or enzyme-treated soy protein (SPE). The diets were fed for 8 weeks at which point muscle performance testing was repeated and tissues were collected for analysis. There was no significant difference in food consumption or body weights over time between the diet groups nor were there differences in terminal organ and muscle weights or in serum lipids, creatinine or myostatin. Compared with MPI-fed rats, rats fed WPI and SPC displayed a greater maximum rate of contraction using the in vivo measure of muscle performance (p<0.05) with increases ranging from 13.3-27.5% and 22.8-29.5%, respectively at 60, 80, 100 and 150 Hz. When the maximum force was normalized to body weight, SPC-fed rats displayed increased force compared to MPI (p<0.05), whereas when normalized to gastrocnemius weight, WPI-fed rats displayed increased force compared to MPI (p<0.05). There was no difference between groups using in situ muscle performance. In conclusion, soy protein consumption, in high-fat diet, resulted in muscle function comparable to whey protein and improved compared to milk protein. The benefits seen with soy or whey protein were independent of changes in muscle mass or fiber cross-sectional area.

Hudson JL, Zhou J, Kim JE, Campbell WW. Incorporating Milk Protein Isolate into an Energy-Restricted Western-Style Eating Pattern Augments Improvements in Blood Pressure and Triglycerides, but Not Body Composition Changes in Adults Classified as Overweight or Obese: A Randomized Controlled Trial. Nutrients. 2020 Mar 22;12(3):851. doi: 10.3390/nu12030851.

Abstract. Unhealthy Western-style eating patterns (WSEP) predominate, adversely affecting health. Resistance to improving dietary patterns prompts interest to incorporate a potentially health-promoting ingredient into typical WSEP foods and beverages. We assessed the effect of incorporating isocalorically matched carbohydrates versus milk protein isolate (MPI) into a WSEP on weight loss-induced changes in cardiometabolic health and body composition. In a randomized, double-blind, parallel-design study, 44 participants (age 52 ± 1 years, body mass index (BMI) 31.4 ± 0.5 kg/m2, mean ± standard error) consumed a weight maintenance WSEP (0.8 g total protein/kg/day) for 3 weeks (baseline). After, participants consumed an energy-restricted (750 kcal/day below estimated requirement) WSEP for 16 weeks, randomly assigned to contain either an additional 0.7 g carbohydrate/kg/d (CON: n = 23, 0.8 g total protein/kg/day) or 0.7 g protein/kg/d from MPI (MPI: n = 21, 1.5 g total protein/kg/day) incorporated into foods and beverages. Compared to CON, the MPI favored reductions in average 24 h and sleeping systolic and diastolic blood pressures (BP), waking hours systolic BP, and fasting plasma triglyceride concentrations. Reductions in fasting plasma insulin, glucose, total cholesterol, and low-density lipoprotein cholesterol concentrations were not different between groups. Among all participants, whole body mass, lean mass, fat mass, and thigh muscle area, each decreased over time. For adults finding it difficult to deviate from a WSEP, replacing a portion of their carbohydrate with foods and beverages containing MPI may be an effective dietary strategy to reduce BP after weight loss.