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This study investigates the variation in amino acid (AA) profiles among different dairy powders and addresses gaps in previous data.

Beyond total protein: Understanding amino acid variation in dairy powders

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Randomized trial examines amino acid profiles in various dairy powders, suggesting important formulation implications.

This study investigates the variation in amino acid (AA) profiles among different dairy powders and addresses gaps in previous data.
Amino acid content was determined using high performance liquid chromatography.
Products tested included whole milk powder, skim milk powder, various whey protein concentrates, and demineralised whey protein.
Statistical analyses assessed differences in AA content across dairy powders.
Whole milk powder and skim milk powder differed in 12 of the 18 AAs measured (p < 0.05).
WPC-C showed higher levels of threonine, serine, glutamic acid, and proline compared to WPC-L; all differences were statistically significant (p < 0.001).
D90 and WPC-C displayed significant differences in all but three AAs (proline, tyrosine, arginine) due to processing methods (p < 0.05).

Gilmour et al. (2026) studied this question.

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