Boilie ingredients: Milk and dairy protein
Ingredients in the library: 7 · Milk-derived proteins and dairy powders
How to use them in boilies
Milk proteins are the backbone of classic milk-protein boilies and of many pop-ups. Casein and caseinates bind strongly and give a firm, rubbery skin; whey protein and lactalbumin are more soluble and leak faster; skimmed milk powder and sweet whey are cheaper, add sugars and help the paste stay smooth.
Typical amounts are 5 to 15 % of the dry mix for casein or whey proteins and up to 15 % for milk powder. High casein levels make baits hard and slow to break down, so mix it with more soluble milk proteins or cereals. Milk proteins are digestible and work in cold water as well as warm, and they carry sweet or creamy flavours particularly well.
Ingredients in this category
Acid casein
90% protein · 1.5% fat
Milk and dairy proteinCalcium caseinate
90% protein · 1% fat
Milk and dairy proteinLactalbumin
85% protein · 4% fat
Milk and dairy proteinMilk replacer powder
No nutrition data
Milk and dairy proteinSkimmed milk powder
35% protein · 1% fat
Milk and dairy proteinSweet whey powder
12.9% protein · 1.1% fat
Milk and dairy proteinWhey protein concentrate (WPC 80)
80% protein · 6% fat
Questions and answers
Milk and dairy protein: how much goes into a boilie mix?
Typical doses in the library run from 5 to 10 % of the dry mix. Each ingredient page lists its own minimum, typical and maximum dose.
Milk and dairy protein: which one has the most protein?
Acid casein has the most, at 90 % protein. The cards above compare protein, fat, binding and attraction.
Can I build my own recipe with these ingredients?
Yes. Open the free calculator, add any of these ingredients and the analysis shows nutrition, binding and cost per kilo as you go.
Build a recipe with these ingredients