Effects of Lactose vs. Permeate Milk Powder Standardization on ...

Implications?When have a high milk protein, a higherpercentage <strong>of</strong> that milk protein can be denaturedand still achieve low heat classification . . .Suppliers: Does this mean that we tend to overheat ourhigher protein milks for a given heat classification (WPNI)compared to a lower protein milk destined for milk powderor why it is sometimes more difficult to achieve a mediumheat classification (WPNI)?End Users: Can some <strong>of</strong> the NFDM performancevariability you may experience be associated withvariation in true protein content and total denatured wheyprotein content, despite always specifying and receivingpowders <strong>of</strong> the same heat classification?