Innovative Uses of Milk Protein Concentrates in Product Development

Abstract

Milk protein concentrates (MPCs) are complete dairy proteins (containing both caseins and whey proteins) that are available in protein concentrations ranging from 42% to 85%. As the protein content of MPCs increases, the lactose levels decrease. MPCs are produced by ultrafiltration or by blending different dairy ingredients. Although ultrafiltration is the preferred method for producing MPCs, they also can be produced by precipitating the proteins out of milk or by dry-blending the milk proteins with other milk components. MPCs are used for their nutritional and functional properties. For example, MPC is high in protein content and averages approximately 365 kcal/100 g. Higher-protein MPCs provide protein enhancement and a clean dairy flavor without adding significant amounts of lactose to food and beverage formulations. MPCs also contribute valuable minerals, such as calcium, magnesium, and phosphorus, to formulations, which may reduce the need for additional sources of these minerals. MPCs are multifunctional ingredients and provide benefits, such as water binding, gelling, foaming, emulsification, and heat stability. This article will review the development of MPCs and milk protein isolates including their composition, production, development, functional benefits, and ongoing research. The nutritional and functional attributes of MPCs are discussed in some detail in relation to their application as ingredients in major food categories.

Casein‐Based Powders: Characteristics and Rehydration Properties

“…MPC, MCI, NaCas, and CaCas are all casein‐based ingredients that have substantial value due to their protein functionality, and they are most often sold commercially as a spray‐dried powder (Dalgleish ; Gaiani and others ; Mimouni and others ). Generally, these protein‐rich powders can be used in the formulation of high‐protein nutrition bars, meal replacements, ice cream, bread, processed meat, beverages, and medical nutrition products (Parsons and others ; Gallagher and others ; Kilic ; Agarwal and others ).…”

“…Caseins are present in micellar structure and whey proteins in their native globular form or with some degree of denaturation due to the thermal treatment during processing. MPCs have been developed with different compositions and used as ingredients in a broad range of dairy products, such as milk for cheese making, ice cream, yogurt, beverages, soups, and salad dressings (Shakeel‐Ur‐Rehman and others ; Guinee and others ; Harvey ; Patel and others ; Caro and others ; Jana and Mandal ; Agarwal, and others ). The ratio of casein to whey proteins in the final dairy ingredient depends on the separation process prior to the drying (Petit and others ).…”

Physico-chemical, functional and rheological properties of milk protein concentrate 60 as affected by disodium phosphate addition, diafiltration and homogenization

“…Launching of about 900 different (high protein and low lactose, specialty foods, sports drinks, energy and nutrition bars and other) products in market using MPCs as a key ingredient, indicate their popularity among stakeholders (Agarwal et al 2015). It has been estimated that production of MPCs will grow more than 40,000 MT by 2020 and the same may expand its market volume by displacing casein in specific applications (Lagrange et al 2015).…”

The case for milk protein standardisation using membrane filtration for improving cheese consistency and quality

“…Other factors may also provide incentives for milk protein standardisation. Such factors are highly plant specific and include the following: the adaptability of the membrane filtration plant to other uses within the plant; the product mix of the plant/ company; product price; the use of LCFUF permeate for milk protein standardisation of SMP; or, in the case of LCFMF, permeate for the manufacture of whey protein isolates or fractions, or use for nutritional beverages and other products (Agarwal et al 2015;Lagrange et al 2015).…”