Milk protein concentrate
Milk protein concentrate (MPC) is made by ultrafiltering pasteurized skim milk so that both casein and whey proteins are kept while much of the lactose and soluble minerals are removed, then spray drying the retained portion. Because it keeps both protein fractions in roughly the ratio found in milk, it behaves more like milk than whey or casein alone. Grades are named by protein on a dry basis, typically from about 40% to 85%, and are used in protein drinks, bars, yogurt and cheese products.
Suppliers sell different products under the same name. Specify the one you need.
Mid-protein grades with more lactose, used in dairy foods, processed cheese and baked goods.
High-protein grades used in ready-to-drink shakes, bars and powders.
MPC with part of the calcium removed by ion exchange, which changes solubility and heat stability in drinks.
Made from certified organic or grass-fed milk, with the certificate tied to each lot.
Compare each result with your own specification when the lot arrives.
Store sealed, cool and dry, away from odors. High-protein MPC loses solubility faster when stored warm, so temperature control matters more than for most dairy powders. Shelf life follows the supplier's specification, and older lots for beverage use are usually retested for solubility as well as micro.
Record protein and solubility for each lot and check the manufacture date, since solubility drifts with age. Rotate first-expired, first-out, especially for beverage applications.
Facts from regulators and standards bodies, each linked to its source.
GRN 504, for milk protein concentrate and milk protein isolate notified by the American Dairy Products Institute and U.S. Dairy Export Council, closed on Nov 21, 2014 with FDA having no questions.
Source: hfpappexternal.fda.gov (opens in a new tab)Health Canada's Workout Supplements monograph lists milk protein concentrate with cow's milk (Bos taurus) as the source material.
Source: webprod.hc-sc.gc.ca (opens in a new tab)This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Manufacturers and distributors whose own websites say they sell it.
Manufacturer · Eden Prairie, MN
US dairy ingredient maker, formerly Milk Specialties Global, producing whey proteins, milk protein concentrates and isolates, and caseins and caseinates for food and nutrition brands.
Suppliers are in alphabetical order and none pays to appear. Each claim is checked against the supplier’s own website on the date shown. Ask for the specification sheet and a recent COA before you order, and confirm details with the supplier.
Common forms include mPC 40 to 70, mPC 80 to 85, calcium-reduced MPC and organic and grass-fed. Ask each supplier for the specification sheet of the exact grade they quote.
Expect protein (Kjeldahl or Dumas), moisture, fat, ash and lactose, solubility index, microbiology and heavy metals, each with its method, specification and result for that lot.
Store sealed, cool and dry, away from odors. High-protein MPC loses solubility faster when stored warm, so temperature control matters more than for most dairy powders. Shelf life follows the supplier's specification, and older lots for beverage use are usually retested for solubility as well as micro.
GRN 504, for milk protein concentrate and milk protein isolate notified by the American Dairy Products Institute and U.S. Dairy Export Council, closed on Nov 21, 2014 with FDA having no questions. Health Canada's Workout Supplements monograph lists milk protein concentrate with cow's milk (Bos taurus) as the source material.
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