Milk Protein Concentrate 70%

MPCs are complete proteins that contain micellar casein and whey protein in the same (80:20) or similar ratio as milk. MPCs are different from whey protein concentrates and isolates, which contain only whey proteins. They are generally manufactured from skim milk using low-temperature filtration processes that remove the majority of lactose and soluble minerals while retaining the milk protein, followed by spray drying. The protein in MPC remains largely undenatured since the production process does not involve severe heat treatment and pH adjustment. Different membrane concentrations levels are used to adjust the desired protein content of MPCs, which can range from 40% to 89% of protein by dry weight. In contrast, milk protein isolate (MPI) contains a minimum of 90% protein.

Based on protein content, MPCs can be categorized into three types: low-protein powder (≤ 40% protein content), medium-protein powder (60–70%), and high-protein powder (≥ 80% protein content).1 The protein content is inversely related to the lactose content. For example, MPC 42 contains 42% protein and around 46% lactose, and MPC 80 contains 80% protein and around 5% lactose. Still, MPCs are higher in protein and lower in lactose compared with skim or whole milk powder.

Lower-protein MPCs are primarily used in cheese, yogurt, and soup applications, whereas MPC 70 and higher-protein MPCs are commonly used in sports and nutritional beverages, medical foods, enteral formulas, and protein bar applications. MPCs contribute a high-quality protein source that supports several targeted health solutions related to wellness and healthy aging. MPCs also contribute valuable minerals, including calcium, magnesium, and phosphorus.