Dry Milk Ingredients
Concentrated Milk Proteins
Concentrated Milk Protein products are obtained concentrating bovine skim milk through filtration processes so that the finished dry product contains 40% or more protein by weight. Concentrated Milk Protein products may be produced by filtration, dialysis or any other safe and suitable process by which all or part of the lactose and minerals may be removed. Concentrated Milk Proteins cannot be produced by combining separately produced casein (caseinate) and whey proteins.
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Milk Protein Concentrate
Milk Protein Concentrate (MPC) is produced by filtration methods (Ultrafiltration and Diafiltration) which capture essentially all the casein and whey proteins contained in the raw material stream in the finished product, resulting in a casein-to-whey protein ratio equivalent to that of the original milk, generally a value of 80:20. MPC has a protein content between 40–89.5% milk protein.
MPC contains micellar casein, whey proteins, and bioactive proteins in the same ratio found in milk. As the protein content of MPC increases, the lactose levels decrease. This high-protein low-lactose ratio makes MPC an excellent ingredient for protein-fortified beverages and foods and low-carbohydrate foods.
MPC is typically made from skim milk resulting in fat levels of less than 3%. Common MPC products are MPC-42, MPC-70 and MPC-80, which contain 42%, 70% or 80% protein respectively.
Milk Protein Concentrates are ideal for a large range of applications, including cheese products, cultured products, dairy-based beverages, pediatric nutrition, medical nutrition (enteral foods), weight management products, powdered dietary supplements and sports nutrition products. In general, MPCs provide a concentrated source of protein for nutritional value, sensory and functional properties in the final application.
Milk Protein Isolate
Milk Protein Isolate (MPI) is produced by filtration methods (Ultrafiltration and Diafiltration) which capture essentially all the casein and whey proteins contained in the raw material stream in the finished product, resulting in a casein-to-whey protein ratio equivalent to that of the original milk, generally a value of 80:20. MPI has a minimum protein content of 89.5%.
The substance obtained by the partial removal of sufficient non-protein constituents (lactose and minerals) from skim milk so that the finished dry product contains 90% or more protein by weight. MPI may be produced by filtration (Microfiltration, Ultrafiltration & Diafiltration), dialysis or any other process by which all or part of the lactose is removed by a safe and suitable procedure. It contains the casein and whey proteins in their original proportions found in milk, without combining separately produced casein (caseinate) and whey proteins.
It contains very little fat (typically less than 3%), carbohydrates or lactose and can be used as a daily supplement for those who do not consume the recommended amount of protein in their diet or those who are lactose intolerant. Milk Protein Isolate has very high amino acid composition that makes it ideal for use in protein bars and meal replacement powders.
In general it is used for protein fortification of foods. Add ready to mix and low acid ready to drink beverages
Also known as: Microfiltered Milk Protein.
Micellar Casein is produced using Microfiltration, which will alter the casein-to-whey protein ratio compared to that found in milk. The casein-to-whey protein ratio typically ranges between 82:18 and 95:5 for commercially available products.
Product should be stored and shipping in a cool, dry environment with temperatures below 80°F and relative humidity below 65%. Stocks should be rotated and utilized within 1-2 years.
Multiwall kraft bags with polyethylene inner liner or other suitable closed container – i.e., “tote bins”, etc.