Microfiltration
Microfiltration is a low-temperature membrane filtration process that separates whey proteins from fat, lactose, and minerals using pores roughly 0.1 to 10 micrometers wide. It preserves the protein in its native, undenatured form.
Why It Matters
Microfiltration is the gentle alternative to ion-exchange. Because no extreme pH swings or heat are involved, the resulting whey retains more of its bioactive peptides (lactoferrin, immunoglobulins, growth factors) that may support immune function and gut health.
Most premium grass-fed and native whey products use microfiltration or its sibling, cross-flow microfiltration. The cost per gram is higher, but the protein delivers a fuller flavor profile and the marketing tends to emphasize undenatured proteins.
How to Spot It on a Label
Look for microfiltered, cold-processed, undenatured, or native whey on the front. The ingredient deck will often list whey protein concentrate or whey protein isolate (microfiltered). Brands using harsher methods generally avoid the term.
Examples from real products
Related Terms
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