Exclusive to ProteinFactory.com®, Membrane Micellar Casein is produced using a proprietary membrane filtration process. Membrane Micellar Casein is the first protein from ProteinFactory.com® to be derived from grass-fed cattle. Membrane Micellar Casein is an ultra-high quality protein and is the most highly regarded slow release anti-catabolic protein in the world.
There has been a change in the Micellar Casein. Taste and mixability may be different
Exclusive to ProteinFactory.com®, Membrane Micellar Casein is produced using a proprietary membrane filtration process. Membrane Micellar Casein is the first protein from ProteinFactory.com® to be derived from grass-fed cattle. It possesses a strong milky flavor and is not instantized. A blender or a shaker cup is required.
Key Benefits
27 g Protein per serving
6 g BCAA per serving
6 g Glutamine per serving
Learn the inside information on Casein from Alex:
Bodybuilding and Athletic Supplementation Description
Membrane Micellar Casein is the premier version of the slow-release proteins. Superior to calcium casein and microfiltration micellar casein, Membrane Micellar Casein should be used by anyone that is seeking a slow release anti-catabolic protein or anyone who wishes to use a dairy protein source that is derived from free range, hormone free cattle. Membrane Micellar Casein is the perfect protein to use right before bedtime. A smart combination of protein would be 50% CFM Whey Protein Isolate, 50% Membrane Micellar Casein. This would be the perfect, fast/slow digesting protein, high in protein subfractions. Membrane Micellar Casein does not mix with a spoon. One must use a shaker cup or a blender. Use at least 35% Membrane Micellar Casein to give you this effect.
Note: Membrane Micellar Casein has changed in texture and appearance.
Author: ztecza@verizon.net
I like this stuff. It has a much better taste than whey and its much more satisfying, very satisfying in fact, although it does clump up very easily and does require a blender. I ordered vanilla with no sweetners, I add sugar to my taste, this stuff is like drinking a thick smooth vanila milkshake. Whey protein is like skim milk compared to this protein.
Author: leow@ufl.edu
I've mixed MIC 50/50 with Whey Smash for a few weeks. MIC does clump but I am able to mix successfully using only a spoon and some patience. Now I'm testing MPI (milk protein isolate - 80% casein) and will eventually post some comments about it (not here, but via the MPI product page). At this point in time, I think I like MPI better than MIC. However, I'm not seeking the 'best' casein for body building. I'm just an old guy who lifts weights and enjoys the high quality protein powders available here. So other factors like texture, mixability, taste and price are more important to me than the amino acid profile.
Author: RYAN
It makes a decent shake that is more "filling", but I won't be buying this again. Gives the shakes a more chalky texture, and I've read that Casein can contribute to negative health effects.
Author: Gerard Schiela
You can fluff it, and you can control the flavors.
Author: BC
superior source of calcium without the fat and sugar of milk!
All orders ship in 1-2 business days from date of order!
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