Our Process. Milk to Casein.

Step 1. Collect milk

The first step is to collect on-farm waste from our neighbouring farm in Dumfries, Scotland. This is milk that cannot enter the food chain and is normally produced by the cows immediately prior to milking. 

We are committed to only using waste milk so we do not compete with food resource. The protein has taken a lot of effort to produce, we don't want it to go to waste. 

Step 2. Skim the fat

Next, the milk is taken over to our laboratory where it is warmed slightly to prepare it for skimming.  Milk from the cow is obviously full fat. This centrifugal skim process removes the majority of the fat from the milk, an important process to ensure we can high protein purity in our final fibre.

Step 3. Precipitate out the casein

By adding acid or enzymes, we can make the protein insoluble in milk. This process happens fast but has to be properly controlled to ensure we get the right casein products in our powder. We use citric acid for our acid precipitation. 

Step 4. Extract the solid protein

Through our filtering method we are able to separate the solid protein from the liquid whey. This ensures we capture a high proportion of the valuable protein. This creates a cottage cheese like product which has a lot of water bound into the casein. 

Step 5. Wash 

Rinsing removes any remnants of whey (smaller, more soluble proteins) and ash, leaving behind high quality casein protein.

Step 6. Dry

This is the critical step. Removing moisture without damaging the casein is key to creating a useful technical casein. Our methods can create a range of different casein properties.

Step 7. Mill

Final step before packaging is to determine the final particle size. Our different milling techniques can produce a range of powders. Our standard is 30 mesh and our finest casein is 200 mesh.