Micellar Casein

**job561** · 06-08-2010, 10:31 PM

1. The membrane that is used in the micellar casein process is an actual physical barrier used to separate the casein from the majority of milk's other ingredients (whey, ash, lactose, etc) vice using harsh chemicals to mimic this process. The chemical process, while cheaper, denatures the casein whereas the membrane process does not.

Click on the following attachment, and then scroll down about 60%; you will see a pictorial of the process used to make micellar casein; the membrane extraction takes place during the "microfiltration/difiltration" step:

Organic Grass Fed Protein Powders?

I would highly recommend talking to/ reading the threads started by Timmur here on the site; he seems to have a VERY good handle on the various protein processing methods that are used today.

2. Two very good reads on casein processing / the evolution of casein's can be found at the following links:

http://proteinfactory.com/articlespf...ition&Itemid=7

http://proteinfactory.com/articlespf...ition&Itemid=7

Hope this helps more …

**job561** · 06-08-2010, 10:51 PM

Which casein is "best" ... that all depends on what definition constitutes "best" in your eyes.

If "best" means best mixing (least clumping) AND highest protein content (95%), go with PF's Aussie Caseinate.

If "best" means least denatured, turn to PF's Membrane Micellar Casein as your Casein of choice.

If "best" means the lowest price plus a great amino profile and being instantized with a non-allergen (Sunflower Lecithin vice Soy Lecithin), go with the Heliogen.

So far, I seem to prefer the Aussie ... it mixes the cleanest AND doesn't make my shakes uber-thick.

**GStringTheory** · 06-09-2010, 09:09 PM

Fair enough job5601. I can't really ask which one is "best" without defining what I mean by "best".

I am making a custom formula, anabolic/anti-catabolic MRP. It will have some carbs, some whey, and some casein. The purpose of the casein is to serve as the slow-digesting anti-catabolic. So by "best" I mean which one is going to maximize my muscle gain and minimize my muscle cannibalization.

If they're all about the same in that regard, then I would want to know which one is derived from grass-fed milk, minimally processed, coldest-processed, freshest (least time from udder to powder), least denatured.

Thanks!