Storage Instructions for Hydrolyzed Milk (Casein) Protein

It appears there is conflicting information between the website and the product label regarding the storage of Hydrolyzed Milk (Casein) Protein. However, based on the expert advice provided and the general properties of protein ingredients, the correct storage method is to keep it in the refrigerator.

• Why refrigeration? Proteins, especially in liquid form, are susceptible to degradation and microbial growth at room temperature. Refrigeration (typically 4-8°C) significantly slows down these processes, helping to maintain the stability and shelf life of the product.
• Avoiding heat and light: The label's instruction to avoid heat and light is also correct. High temperatures and exposure to light can denature proteins and degrade the product. Refrigeration naturally helps in avoiding heat.
• Liquid vs. Powder: As mentioned in the reply, if the product is in powder form, it is generally more stable and can be stored for a longer period. However, once it is in liquid form or reconstituted, refrigeration becomes crucial.
• Sedimentation: If the liquid form is stored in very cold conditions, sedimentation might occur. This is often reversible. As advised, you can bring it to room temperature and mix it before use.

Therefore, despite the label mentioning avoiding heat and light (which is true), the primary and most important storage instruction for Hydrolyzed Milk (Casein) Protein, especially in liquid form, is to store it in the refrigerator at 6-8°C as indicated on the website and confirmed by expert advice. This ensures the product's quality and longevity.