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Milk Protein Concentrate (MPC)

A complete range of Milk Protein Concentrate (MPC)

Milk Protein Concentrate, a product with high protein content

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.

Ultrafiltration is a technology of choice for extracting and valuing the protein fraction

Two preparation methods are to be distinguished:

  • Co-precipitation: heat treatment (usually above 85°C during one to twenty minutes) applied to skimmed milk, then either an acidification or a calcium enrichment. This second step causes aggregation and sedimentation of caseins and serum proteins.
  • Division by ultrafiltration: concentration of skimmed milk proteins thanks to screening without denaturing. This concentration process uses pressure (4 to 5 bars) to force the liquid through a porous membrane. Such membranes have such small openings that they only let through water, minerals and organic molecules smaller than proteins. Proteins are too big to be let through. These protein concentrates undergo also evaporation and spray drying steps. The resulting powder is a versatile ingredient that may be used in many formulations thanks to both its nutritional and functional qualities.

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.

Product information

Technological factors influence milk protein concentrate qualities

  • Raw milk quality and operating parameters during pasteurisation
  • Protein concentration level, thanks to ultrafiltration it is possible to control protein content. Such control allows manufacturing of various protein concentrates.
  • Operating parameters during evaporation and drying
  • Storage conditions of the finished product

Various advantages and functional properties of MPC according to industrial applications

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:

  • Dairy produce: cheese, yoghurts, sauces, dairy beverages, creamy desserts:
    • Gelation properties (thickening, hydrophilic agent): water is captured in a protein structure increasing viscosity.
  • Bakery (dough, cakes)
    • Browning properties: Maillard reaction between lactose and proteins
  • Desserts, icing: meringues, mousses, cakes, ice creams:
    • Foamability: creates a stable film of bubbles (proteins act as interface air/water)
  • Meat-salting, pork, sausage industries:
    • Emulsifier: creates and stabilises fat emulsion (proteins act as interface oil/water)
  • Cheese industry:
    • Improves the performance by using MPC with milk to increase protein content.

MPC offered by FIT

FIT may offer:

  • MPC 70: skimmed cow milk retentate powder from native pasteurised skimmed milk, obtained by ultrafiltration, concentrated by partial vacuum evaporation and spray dried. The milcrofiltration allows a casein / serum protein ratio of 90%

15 kg bags, 500 to 600 kg big bags

  • MPC 80: soluble skimmed milk protein concentrate, obtained from skimmed milk with ultrafiltration that prevents any protein denaturation. Functional dairy ingredient with gelant, foaming and texturing properties as well as a creamy note for the following applications:
    • Yoghurts: to replace fat, texture improvement
    • Light cheese (fresh, refined, melted cheese): to replace fat
    • Milk and cream: texture improvement
    • Ice creams: to replace stabiliser

Product also widely used in formulation of diet products (hyperproteinated, energy drink, meal replacement)

20 kg bags, 700 kg big bags

  • MPC 85: Functional milk protein

Used in yoghurts manufacturing, excellent mouthfeel (milky taste), smooth and creamy taste

20 kg bags

  • Milk and soy protein concentrate: total milk protein with addition of soy protein, spray dried.

20 kg bags

Products' advantages

Soluble, stable to heat treatment
Coagulation property
Help preserving taste
Gelation properties
Browning properties

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