Lili Cheese introduces muscle milk whey protein with National Science Foundation assistance

National Science Foundation Chairman Professor Ranjith Senaratne, National Science Foundation Director General Dr. Thamara Dias and Lili Cheese Chairman Sunil Rodrigo at the launch 

Whey protein has become a popular source of nutrition for sportswomen and children in a variety of forms. 

Taking into consideration the importance of whey beverage, product development of ready to serve whey protein beverage was initiated in Sri Lanka as a joint effort of the National Science Foundation and Lili Cheese (www.lilidairy.com) which is a pioneer farmhouse cheese manufacturer in Sri Lanka.

The intent of the research was to produce a whey beverage rich in natural protein as the liquid base for a beverage and utilisation of natural fresh fruit extracts to formulate an acceptable product consistent with high organoleptic characters for all age groups. A broad and informal market evaluation was carried out before finalising the formulas, which were tested and certified for nutrition content.

The beverage helps keep your body in positive protein balance to promote exercise recovery, provide sustained energy and build lean muscle. These products also deliver nutrients and high-quality proteins to conveniently help you bridge the gap between meals, more suitable for sportsmen and women.

Lili brand is ready to serve natural whey protein, introducing for the first time in Sri Lanka a product developed with the assistance of the National Science Foundation, made with whey protein extracted from fresh milk and fresh fruit extract. It is a 100% natural product without added water, artificial flavours, colours and preservatives. 

National Science Foundation Chairman Professor Ranjith Senaratne stated at the launch: “It is a milestone of the efforts of National Science Foundation and Sri Lankan dairy industry.”