Protein questions

I was always a fan of the chocolate frostein you used to carry. If I wanted to make something similar for myself. Could you suggest which powders and fats I should try?

Wow. youre a long time customer cool. What I did was blend wheyprotein with coconut butter, flavoring and splenda. YOu can buy coconut butter fairly easily..I think I used to do a 50/50 blend. OHHH you know what, I used a patent dietary fat from a company that I cant remember right now. I will try to look it up in my archives this week.

Is whey fraction manufactured directly from skim milk or from cheese/casein whey?
Thanks
Chris

ALL protein comes from dairy whether its whey or casein or milk. Whey comes from cheese. You cannot make whey directly from milk, Its marketing bullshit when company says comes from fresh skim milk

Thanks for clarifying.
CNP professionals had an article on their website about undenatured protein.
http://www.cnpprofessional.co.uk/blo...-blog-177.html
Given my background of chemistry (i.e. HS level) I figured it would be safer to ask someone who does this sort of thing for a living, rather than assume everything I read is true.

Originally Posted by chrisl

Thanks for clarifying.
CNP professionals had an article on their website about undenatured protein.
http://www.cnpprofessional.co.uk/blo...-blog-177.html
Given my background of chemistry (i.e. HS level) I figured it would be safer to ask someone who does this sort of thing for a living, rather than assume everything I read is true.

Ahh yes, the great phillip connelly. I met him years ago at the ARnold classic. He knows his shit that is for sure. But the truth of the matter is that in REALITY, you will NEVER get a company that will tell you WHERE their protein comes from. Technically the article is very good, but once again it really isnt good for practicaly application. All whey protein comes from milk.

The ONLY way you are going to know the BEST quality whey protein's is to look for the BRANDED ones. ie CFM, isochill, PeptoPro. THEN look at the protein subfraction content.

FYI, I bet that article was written about 15 years ago...

Which protein has a better taste..IPI ,biofresh or helliogen I'll probably have it sweetened with stevia and vanilla flavor. I want to use it for morning and night. I'll add fruit to it in the morning. What is the difference between whey and casein?

Originally Posted by chrisl

Is whey fraction manufactured directly from skim milk or from cheese/casein whey?
Thanks
Chris

"Recent advances in processing research and membrane technology haveallowed for the fractionation of whey proteins directly from milk". Dairy Foods: Milk Protein Fractionation Symposium Introduction

All of this issue has been covered in two other threads here and here. Yes, whey can be manufactured directly from whole or skim milk. It is not done much on a commercial scale for various reasons. As Alex said, you can look for the sub-fraction content in any whey, cheese whey or native whey, to gauge how denatured it is. Alex is in the process of importing some native whey soon, so you'll be able to try it for your self and see if it really offers any benefits.

Originally Posted by timmur

"Recent advances in processing research and membrane technology haveallowed for the fractionation of whey proteins directly from milk". Dairy Foods: Milk Protein Fractionation Symposium Introduction

All of this issue has been covered in two other threads here and here. Yes, whey can be manufactured directly from whole or skim milk. It is not done much on a commercial scale for various reasons. As Alex said, you can look for the sub-fraction content in any whey, cheese whey or native whey, to gauge how denatured it is. Alex is in the process of importing some native whey soon, so you'll be able to try it for your self and see if it really offers any benefits.

Thanks for the link, Timmur. If positive research continues to come out on native whey protein from skim milk, I think more labs will offer the product. Could have big benefits to folks with compromised immune systems. Just need to keep the milk below 72C during the process, takes more time and resources. If there is enough demand for it, it could be feasible.