What it is
The simplest way to think about MPC is as skim milk with the lactose and much of the mineral load removed. Skim milk is ultrafiltered, the retentate is diafiltered to the target protein level, then concentrated and spray dried. Nothing is added and no acid or enzyme step is involved, so the casein remains in micellar form alongside the native whey proteins. This gives the powder a composition and functional character much closer to milk than either a whey concentrate or a caseinate.
Formulation considerations
Behaviour sits between micellar casein and whey. Dispersion is slower than whey protein but faster than pure micellar casein, and viscosity development is moderate rather than steep. At neutral pH the protein system tolerates pasteurisation and UHT conditions reasonably well, although protein-to-mineral balance governs sediment and age gelation in long-shelf-life beverages and should be checked with the specific stabiliser blend. The powder is sensitive to acid, with aggregation near pH 4.6, so low-pH drinks are not an application. Calcium and phosphorus levels are meaningful and need to be carried into nutritional and mineral-interaction calculations.
Applications
MPC80 is specified in blended protein powders where a mixed digestion profile is desired, high-protein neutral beverages, yoghurt and fresh cheese fortification, processed cheese, nutrition bars, bakery fillings and enteral formulations. Available in bulk quantities, with pricing on application.
Applications
- Blended protein powders
- High-protein beverages and RTDs
- Yoghurt and fermented dairy
- Processed cheese and cheese analogues
- Nutritional bars
- Clinical and medical nutrition
Handling and storage
Store unopened sacks below 25°C in a dry area with relative humidity under 65%. Typical shelf life is 24 months from the date of manufacture. Solubility of high-protein MPC declines gradually over long storage and more rapidly at elevated temperature, so keep stock turnover tight where full dispersion is critical.
Common questions
What is the difference between MPC and whey protein concentrate?
MPC is made from skim milk and retains both casein and whey in milk's natural ratio. Whey protein concentrate is made from the whey stream alone and contains no casein, so it disperses faster and builds far less viscosity.
What protein levels is milk protein concentrate available in?
MPC is manufactured across a range, commonly 70%, 80% and 85% protein on a dry basis, with lower-protein grades carrying proportionally more lactose. MPC80 is the most widely specified grade.
Does MPC work in fermented dairy products?
Yes. It is widely used to raise protein and total solids in yoghurt, where the casein fraction contributes to gel firmness and reduced whey separation. Use level and heat treatment should be trialled against the starter culture and target texture.
What documentation is supplied with each lot?
A lot-specific Certificate of Analysis is issued with each consignment, together with the Technical Data Sheet, Safety Data Sheet and allergen declaration.