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Milk Protein Concentrates also called MPC are concentrates of skimmed milk, whose protein content (caseins and serum proteins) in dry matter is higher than 42% and preferably even higher than 75%. Protein content varies according to the membrane concentration level: 42% to 85%.
Ratio between casein and serum protein is almost identical to the one of the skimmed milk of origin. However MPC have different lactose content depending on protein concentration.
MPC may also have modified casein / serum protein ratios that are obtained by assembling liquids. For applications in cheese manufacturing, casein ratio will be increased whereas for diet or sport nutrition, serum proteins will be increased to boost nutritional value.
Ultrafiltration allows indeed a concentration of caseins and soluble milk proteins to a reduction factor of 6 to 7, this means a protein content of 18 to 20% and a dry matter rate of 25% (resulting in a 80% protein/dry matter ratio) with a mineral filler of 2%. One may obtain a higher purity grade with a protein/dry matter ratio around 90% through diafiltration in order to eliminate lactose and soluble minerals.
Protein concentrates are widely used to standardise milk in cheese manufacturing, for their functional properties in second transformation industry and for their nutritional properties in diet products.
Two preparation methods are to be distinguished:
Ultrafiltration allows a concentration up to a factor of 6 to 7, this means a protein content of 18 to 20% and a dry matter rate of 25% with a mineral filler of 2%. It is difficult to have higher characteristics because of the product viscosity.
The different processes eliminate part of the lactose and the minerals.
MPC properties are solubility, stability to heat treatment and coagulation. They also help preserving taste, which is one of the reasons why they are widely used in dairy and cheese industry, sometimes even with very high dosage in cheese manufacturing without serum separation. In dairy industry MPC are used in milks, dairy beverages and fermented milks (texture and gel strength) in order to either adapt protein composition of milk for an expected texture or to manufacture dairy beverages with little to no milk.
MPC are used as dairy ingredients in food formulation. In cheese manufacturing, MPC are added to the milk to increase protein content and improve performance.
The main advantage of MPC is that structure and amino acid content of milk protein remain intact during separation and concentration. But MPC are also widely used for their numerous functional properties:
FIT may offer:
15 kg bags, 500 to 600 kg big bags
Product also widely used in formulation of diet products (hyperproteinated, energy drink, meal replacement)
20 kg bags, 700 kg big bags
Used in yoghurts manufacturing, excellent mouthfeel (milky taste), smooth and creamy taste
20 kg bags
20 kg bags
Soluble, stable to heat treatment
Help preserving taste