Milk Protein Concentrate MPC 70
Milk Protein Concentrate MPC 70 is a functional dairy protein ingredient containing approximately 70% total milk proteins (casein + whey proteins), with low lactose and moderate milk fat and mineral content. It is produced from cow’s milk using membrane processes with minimal protein denaturation, providing excellent functional properties: good solubility, water-binding capacity, emulsification and foam stabilization. It is ideal for products requiring high levels of complete protein, improved texture and stability, with controlled lactose and fat content.
Source
The primary source of MPC 70 is fresh, standard-quality cow’s milk. The milk is first separated and standardized, then processed by ultrafiltration and diafiltration to remove lactose and part of the minerals while concentrating milk proteins. This is followed by pasteurization and spray drying into a fine powder. Such processing preserves the natural essential amino acid profile and the biological value of the proteins, while ensuring high microbiological stability and extended shelf-life.
Variations
Besides MPC 70, other grades of milk protein concentrates are used in the industry, differing in protein content:
- MPC 40–55 – medium protein content, higher levels of lactose and milk fat
- MPC 70 – standard for many applications: balanced protein, lactose and functionality
- MPC 80–85 – high protein content, lower lactose, suitable for high‑protein, reduced‑carbohydrate products
The choice of MPC type depends on the desired nutritional profile, texture, and processing behavior of the final product.
Applications In The Food Industry
Dairy Industry
MPC 70 is widely used to standardize solids and protein levels in yogurts, fermented beverages, cheeses and milk powders. It provides stable viscosity, creamy texture, improved syneresis control in yogurt and increased cheese yield. In UHT and sterilized dairy drinks, it contributes to shelf stability and heat resistance.
Sports And Functional Nutrition Industry
In protein powders, shakes and bars, MPC 70 delivers high levels of complete milk protein with a favorable amino acid profile and reduced lactose content. It is used in protein beverages for recreational and professional athletes, meal replacements and high-protein formulas, where good solubility, creamy mouthfeel and neutral flavor are essential.
Bakery Industry
In bakery and pastry products, MPC 70 improves both nutritional profile and functional properties of dough. It increases volume, refines crumb structure and enhances moisture retention in breads, rolls and cakes. It also supports formation of a more stable crust and prolongs freshness, while boosting the content of high-quality proteins.
Beverage Industry
In protein, diet and dairy–fruit drinks, MPC 70 is used to increase protein content with minimal impact on processability, viscosity and product stability. It enables the formulation of high-protein, low-lactose beverages with smooth texture, stable protein suspension and reduced sedimentation during storage.
Benefits Of Use
The use of MPC 70 provides several key advantages in industrial applications:
- Increased content of high-quality milk proteins without significantly increasing lactose
- Improved texture, viscosity, creaminess and water-holding capacity
- Higher yield and better raw material utilization in dairy and bakery products
- Stability under thermal processing and storage, with extended product freshness
- Flexibility in formulating high-protein, better-for-you products targeted to athletes and consumers with specific nutritional needs
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