Description

Milk Latte fiber has a very interesting history. It was originally developed in the 1930’s in the U.S. and Italy to compete with wool. The project was put on hold with the onset of WWII. today, the milk fiber is produced with milk protein by means of a new bio-engineering technique. There is minimal effect on the environment and no formaldehyde. Milk fiber has the absorption properties of a natural fiber and a ph of 6.8 which is the same as human skin, resulting in the fiber having anti-bacterial properties. Dyes stuffs that work on milk fiber are acid, fiber reactive or cationic dyes.