Vivici Study Finds Precision-Fermented Beta-Lactoglobulin Resists UHT Aggregation That Clumps Milk Whey Protein
A Food Research International study by Vivici, dsm-firmenich and Fonterra researchers found precision-fermented BLG showed no detectable aggregation at 140 °C, while 80–90% of milk BLG aggregated within 30 seconds, a result that could open higher-protein clear and shelf-stable drinks.
