Milk Protein Concentrate (MPC)

Milk protein concentrate (MPC) is any type of concentrated milk product that contains 40–90% milk protein. MPC defines as “any complete milk protein (casein plus lactalbumin) concentrate that is 40 percent or more protein by weight. In addition to ultrafiltered milk products, the MPC classification includes concentrates made through other processes, such as blending nonfat dry Milk with highly concentrated proteins, such as casein.
To make milk protein concentrate, whole milk is first separated into cream and skim milk. The skim milk is then fractionated using ultrafiltration to make a skim concentrate that is lactose-reduced.An MPC product processed with low heat will maintain higher nutritional value. Applications of MPC include: use in nutritional beverages, nutritional and dietary products, aged care products, infant formulas, protein bars, yogurts, recombined cheeses, cultured products, frozen desserts, bakery and confection applications. MPC can be financially advantageous to producers of milk for cheese production, as its addition increases the protein level of the product achieving greater cheese yield for less capital investment.

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