Nestle

Last updated January 31, 2026

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Whey protein micelle casein ratio: NestleRecent Research Landscape

Protein denaturation during high-heat processing leads to insoluble aggregates and loss of bioactivity. These methods control thermal stability and separation to maintain functional protein integrity.

What technical problems is Nestle addressing in Whey protein micelle casein ratio?

Premature enzymatic nutrient degradation

(5)evidences

Uncontrolled activity of proteases and amylases leads to unintended breakdown of protein structures during storage or processing. Preventing this degradation ensures structural integrity and functional stability of the formulation.

Thermal emulsion instability

(5)evidences

Current methods fail to isolate specific bioactive protein fractions like beta-casein from complex dairy matrices without degradation or low yields. Improving purity and yield of these fractions enables targeted nutritional profiles.