The milk protein makes pigments stick to a porous surface, like wood.
But food analysts have speculated for several days that the company has a new fat substitute derived from a milk protein.
A third human milk protein called alpha-lactalbumin was also produced by the cows.
What we've done is taken milk protein and added a small amount of butter fat.
The milk protein continues to undergo further deterioration during processing and storage.
And by breaking down some milk proteins into smaller pieces, they give yogurt its distinctive flavor.
Instead, it split milk proteins and absorbed the amino acids.
It is unusual to develop an allergy to milk proteins later in life.
Crying also may occur if your child is sensitive to milk protein.
The milk contents about 6% milk fat and 4.6% protein.