New processing technique yields new protein concentrate
Researchers at Ithaca, N.Y.-based Cornell University believe that the true gold in cheese plants could be pure milk serum proteins that are separated from liquid milk before it is used to make cheese.
Along with the Northeast Dairy Foods Research Center (NDFRC), scientists at Cornell University have refined a microfiltration process to separate the casein and milk serum proteins from liquid milk instead of the whey stream. The serum proteins and native casein contain none of the colorants, enzymes and cultures used during cheese manufacture.