IPI lactose

**Actionmac** · 01-24-2008, 02:28 PM

How much lactose is in the IPI. I use milk protein from another bulk supplier that does not give me problems but it is a isolate and the IPI is a concentrate. Whey concentrates gives me a problem so I don't use them because of the lactose.

Sorry got the incorrect protein... the above is regarding Victory Milk Protein and is the Amino Acid Profile per gram or per 100 grams.

Thanx

**AlexRogers** · 01-25-2008, 09:22 AM

the IPI is lactose free. the victoria milk is not. Becareful of that milk protein isolate you are buying. from what I think I know milk protein isolate is really not even in commerical production anymore. chances are you are using a calcium caseinate or old MPI...

**nsfinche** · 01-25-2008, 01:44 PM

I kind of have a question regarding "lactose free"...so if the IPI is lactose free, does that mean it'd be ideal for baking? or does the milk base still apply here?

**AlexRogers** · 01-26-2008, 07:03 AM

I really dont think the lactose has anything to do with it. Dairy proteins in particular are not good for baking. they start to "sponge" up and taste really bad. soy protein bakes the best of course.

Just to give you a little hint...maybe, just maybe by the end of the year you are going to see a new protein powder from new source that is really going to make a huge impact on the WHOLE protein world.

but for now...make a mix of whey and soy for baking.

IPI lactose

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