Milk protein adds softening properties to wool blend
07/03/2016
The fibres “have a lot in common”, so are easily blended, according to the company.
Casein protein appears once the milk turns sour, water is added and the mixture ground into a paste. The pulp is pushed through a spinneret to form the fibre. It uses milk deemed not fit for consumption and therefore classed as waste.
The milk protein adds softness and cooling properties to the wool, according to QMilk.
See ‘Innovators – Anke Domaske’ (WSA July-Aug 15) for a closer look at the company. Available to non-subscribers as a pdf in the Technical Library for £1.
Image: QMilk CEO Anke Domaske’
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