Milk protein concentrates
(MPCs) and milk protein isolates (MPIs) are high-quality protein sources derived from milk. They are versatile food ingredients that offer the food and beverage industry great functionality and nutrition. This article breaks down MPCs, discussing their applications, market, and formulation challenges.
What are milk protein concentrates (MPCs)?
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.
Common MPC products include:
- MPC 40
- MPC 42
- MPC 56
- MPC 70
- MPC 80
- MPC 85
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.
Here’s a comparison among the various MPCs:
Table 1 Composition of MPCs. Adopted from American Dairy Products Institute Standards.2
| MPC | PROTEIN % | FAT % (MAX) | LACTOSE % (MAX) | ASH % (MAX) | MOISTURE % (MAX) |
| MPC 40 | 40 | 1.25 | 52.0 | 10.0 | 5.0 |
| MPC 42 | 42 | 1.25 | 51.0 | 10.0 | 5.0 |
| MPC 56 | 56 | 1.50 | 36.0 | 10.0 | 5.0 |
| MPC 70 | 70 | 2.50 | 20.0 | 10.0 | 5.0 |
| MPC 80 | 80 | 2.50 | 9.0 | 8.0 | 6.0 |
| MPC 85 | 85 | 2.50 | 8.0 | 8.0 | 6.0 |
MPC 70 functionality and applications
Because MPCs remain largely in their native states, they deliver a variety of functional properties, including:
- Solubility
- Emulsification
- Foaming
- Water binding
- Viscosity
- Heat stability
- Acid stability
- Freeze-thaw stability
- Opacity
- Pleasant milky taste profile
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.
Market and challenges
According to Allied Market Research, the global MPC market is projected to grow at a compounded annual growth rate (CAGR) of 5.3% from 2021 to 2027.3 The demand for targeted health solutions surrounding wellness and healthy aging is expected to drive the demand for MPCs. At the same time, however, an increased adoption of plant-based dairy alternatives is expected to grow and challenge MPC market growth.
The poor solubility of MPC 70 and higher-protein MPCs is a large deterrent in their wider applications as compared with other protein-rich dried products like whey protein concentrates and isolates.1 The reduced solubility of high-protein MPCs has been suggested to be related to excessive protein-protein interactions and protein conformational or structure modifications of casein proteins.
Some reports suggest that the solubility of high-protein MPC can be improved by adding monovalent salts, such as sodium chloride and potassium chloride, which possess hygroscopic effects and enhance electrostatic repulsive forces between casein micelles.1
The solubility of high-protein MPCs can also be improved by reconstituting at elevated temperatures (90–140 °F) for 30–40 minutes to allow for better milk protein rehydration and by using a high-speed mixer for better reconstitution.4
The bottom line
MPCs are high-quality dairy proteins that contain 40–89% of protein by dry weight. As a concentrated source of protein and potentially low lactose levels, MPCs provide strong functional, nutritional, and sensory properties to their final applications.
The increased awareness surrounding the benefits of protein for wellness and healthy aging is expected to drive the global MPC market, while the increased adoption of plant-based dairy alternatives is expected to hinder growth.
Challenges still remain surrounding the solubility of MPC, namely MPC 70 and higher-protein MPCs, but an increased understanding around the potential mechanisms has led to interventions that can improve solubility, helping to improve product functionality and expand MPC applications.
References
- Meena GS, Singh AK, Panjagari NR, Arora S. Milk protein concentrates: opportunities and challenges. J Food Sci Technol. September 2017;54(10):3010-3024.
- Dairy Ingredient Standards Booklet. American Dairy Products Institute website. Accessed March 8, 2022.
- Kumar S, Deshmukh R. Milk Protein Concentrate Market by Application (Packaged Products, Nutritional Products, Infant Formula, and Others) and Concentration (Low, Medium, and High): Global Opportunity Analysis and Industry Forecast, 2021–2027. Allied Market Research website. Accessed March 8, 2022.
- Patel H, Patel S. Technical Report: Milk Protein Concentrates: Manufacturing and Applications. U.S. Dairy Export Council website. Accessed March 8, 2022.
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