Milk Protein Concentrate (MPC): Opportunities, Challenges, and Innovations

Milk Protein Concentrate (MPC) is one of the most important dairy derivatives with wide applications in the food industry. Produced using membrane technologies such as ultrafiltration (UF) and diafiltration (DF), MPC contains more protein and less lactose and minerals compared to regular milk powder.

Definition of MPC and Its Difference from MPI

MPC refers to milk protein powders with less than 90% protein content, while MPI (Milk Protein Isolate) contains more than 90% protein. MPCs are typically categorized as MPC42, MPC70, MPC80, and MPC85, where the number indicates the percentage of protein in dry matter.

Commercial Importance and Global Market

In recent years, global production of MPC has grown significantly. For example, production increased from 40,000 tons in 2000 to over 270,000 tons in 2012. Leading producers include New Zealand, the European Union, and the United States. Due to its nutritional and functional properties, MPC is a suitable alternative to casein, whey protein, and milk powder in many applications.

Production Process of MPC

The production of MPC involves the following steps:

• Skimming milk to remove fat
• Pasteurization
• Ultrafiltration to concentrate proteins
• Diafiltration to remove lactose and soluble salts
• Spray drying to produce the final powder

Table: Impact of Diafiltration and Ultrafiltration on Protein-to-Total Solids Ratio

Test No.	Concentration Ratio (VR)	Diafiltration (%)	Total Solids (TS)	Protein (%)	Protein/TS Ratio
1	4	20	16.72	11.75	70.3%
5	5	40	17.84	14.40	80.7%

Advantages of MPC Over Regular Milk Powder

MPC offers high protein, low lactose, reduced mineral content, and superior functionality in food products. These features make it ideal for cheese production, sports drinks, nutritional formulas, infant formulas, and diet products.

Solubility Challenges in MPC and Innovative Solutions

One of the most critical technical challenges in producing and using Milk Protein Concentrate (MPC) is its declining solubility over time. This issue is especially prominent in high-protein variants like MPC80 and MPC85. Reduced solubility can lead to sedimentation, turbidity, and diminished performance in food applications.

Causes of Reduced Solubility in MPC

Several factors contribute to the loss of solubility in MPC, including:

• Increased protein-protein interactions during storage
• Structural changes due to spray drying
• Presence of calcium and phosphate forming insoluble complexes
• pH reduction during processing

Strategies to Improve MPC Solubility

Researchers have proposed various methods to enhance MPC solubility, such as:

1. Calcium Reduction via CO₂ Injection

In a study by Marella et al., injecting CO₂ into milk before and during ultrafiltration lowered the pH and dissolved calcium phosphate. This led to reduced ash and calcium in the final MPC, significantly improving solubility at room and elevated temperatures.

2. Addition of Monovalent Salts

Adding salts like NaCl and KCl can reduce protein aggregation and open up protein structures, thereby enhancing solubility.

3. Enzymatic Treatment

Using enzymes such as transglutaminase can modify cross-links between proteins, improving their structure and solubility. This method has shown promising results in lab-scale trials.

4. Ultrasonic and High-Pressure Technologies

Physical treatments like ultrasound and high pressure can break down protein aggregates and restructure them. These methods have potential for industrial application.

5. Optimizing Spray Drying

High temperatures during spray drying can denature proteins. Using lower temperatures or two-stage drying can preserve protein integrity and improve solubility.

Table: Solubility Comparison of MPC Under Different Conditions

Treatment Type	Test Temperature	Solubility (%)	Remarks
Control (No Treatment)	25°C	45%	Low solubility at room temperature
CO₂ Injection	25°C	85%	Significant solubility improvement
NaCl Addition	40°C	75%	Better solubility at elevated temperature

Conclusion of This Section

Solubility is a key factor in MPC’s industrial acceptance and performance. Innovative approaches like CO₂ injection, enzymatic treatment, and optimized drying processes can effectively address this challenge and enhance product quality.

Functional Properties of MPC in the Food Industry

Milk Protein Concentrate (MPC) offers unique protein structures that deliver versatile functionality in food formulations. These properties make MPC a valuable ingredient in dairy, bakery, sports nutrition, dietary products, and more.

1. Viscosity Enhancement and Texture Improvement

Due to its casein and whey protein content, MPC can form gel-like structures. This is especially beneficial in yogurt, cheese, dairy desserts, and protein beverages. MPC80 and MPC85 are particularly effective in creating thick, creamy textures.

2. Emulsification and Stability in Multi-Phase Systems

Milk proteins have emulsifying properties that stabilize oil-in-water mixtures. MPC helps maintain uniformity and prevents phase separation in sauces, creams, and fat-containing beverages.

3. Foaming and Aeration

The whey protein fraction in MPC contributes to stable foam formation. This is useful in bakery products like cakes, waffles, and pancakes, enhancing volume and creating a lighter texture.

4. Nutritional Enrichment

MPC is rich in essential amino acids, calcium, phosphorus, and high-quality proteins. Its inclusion in sports drinks, nutritional supplements, and infant formulas boosts the nutritional profile of the final product.

5. Low Lactose for Sensitive Consumers

During MPC production, a significant portion of lactose is removed. This makes MPC suitable for individuals with lactose intolerance and ideal for dietary and medical nutrition applications.

Table: Comparison of Functional Properties – MPC vs. Regular Milk Powder

Functional Property	MPC80	Regular Milk Powder	Remarks
Viscosity	High	Medium	MPC creates thicker textures
Foaming	Excellent	Weak	Whey protein in MPC enhances aeration
Lactose Content	Low	High	Better for lactose-sensitive consumers

Conclusion of This Section

MPC’s functional properties make it a multi-purpose ingredient in food systems. From texture and flavor enhancement to nutritional enrichment, MPC plays a vital role in developing innovative and health-focused products.

Specialized Applications of MPC in Food and Pharmaceutical Industries

Thanks to its unique functional and nutritional properties, Milk Protein Concentrate (MPC) is widely used across various food and pharmaceutical sectors. It not only replaces traditional milk powder and casein but also plays a key role in innovative formulations.

1. Sports Drinks and Nutritional Supplements

Due to its high protein content and rich amino acid profile, MPC is a core ingredient in sports beverages, protein shakes, and nutritional products for athletes and patients. MPC80 and MPC85 are especially favored in high-protein formulations.

2. Infant Formulas and Medical Nutrition

In infant nutrition, MPC serves as a high-quality protein source with low lactose. It’s also used in medical nutrition products for patients with specific dietary needs, offering digestibility and balanced protein composition.

3. Bakery and Confectionery Products

In baking, MPC acts as a foaming agent, stabilizer, and volume enhancer. It improves texture, increases moisture retention, and enhances the softness of cakes, cookies, pancakes, and waffles.

4. Cheese and Dairy Products

MPC is used in processed cheeses, low-fat cheeses, and high-protein yogurts. It improves yield, enhances texture, and boosts nutritional value in final dairy products.

5. Diet and Low-Calorie Foods

With low lactose and fat content, MPC is ideal for diet foods, low-calorie products, and formulations for diabetics or individuals with food sensitivities. It can effectively replace milk powder in dietary recipes.

6. Sauces, Soups, and Ready Meals

MPC acts as a thickener and emulsifier in sauces, instant soups, and processed meals. It improves stability, enriches flavor, and adds nutritional value to convenience foods.

Table: Applications of MPC Across Industries

Industry	Product Type	Role of MPC
Sports Nutrition	Protein Beverages	Boosts protein and recovery
Medical	Patient Formulas	Easy digestion and high-quality protein
Bakery	Cakes and Waffles	Volume and moisture retention
Dairy	Low-fat Cheese	Texture and yield improvement
Diet Foods	Low-calorie Products	Reduced lactose and fat

Conclusion of This Section

The wide-ranging applications of MPC across industries highlight its potential in developing innovative, healthy, and functional products. From sports drinks to ready meals, MPC plays a central role in elevating product quality and nutritional value.

Impact of Production Processes on Final MPC Quality

The quality of Milk Protein Concentrate (MPC) is heavily influenced by production processes such as ultrafiltration, diafiltration, spray drying, and thermal or enzymatic treatments. Choosing the right technical parameters at each stage can enhance MPC’s functional, nutritional, and sensory properties.

1. Ultrafiltration and Diafiltration

Ultrafiltration (UF) concentrates proteins, while diafiltration (DF) removes lactose and soluble salts. The concentration ratio (VR) and percentage of diafiltration directly affect the protein content, ash level, and total solids in the final product.

2. CO₂ Injection and pH Control

Injecting carbon dioxide into milk before UF lowers the pH and dissolves calcium phosphate. This reduces calcium and ash in the final MPC and improves solubility. However, lower pH can reduce membrane flux and increase fouling.

3. Spray Drying

Spray drying is a critical step in MPC production. High temperatures can denature proteins and reduce solubility. Using controlled temperatures or two-stage drying helps preserve protein structure and improve solubility.

4. Thermal and Enzymatic Treatments

Mild heat treatments stabilize protein structure, while harsh conditions may cause aggregation and reduce functionality. Enzymes like transglutaminase can modify protein cross-links and enhance performance.

5. Moisture Control and Storage Conditions

Relative humidity, ambient temperature, and storage duration directly impact MPC’s solubility and quality. Dry, cool storage conditions help prevent protein aggregation and maintain functionality.

Table: Effects of Production Parameters on MPC Properties

Production Parameter	Positive Effect	Negative Effect
CO₂ Injection	Improved solubility	Reduced membrane flux
High-temperature drying	Faster production	Protein denaturation
Enzymatic treatment	Enhanced protein functionality	Higher production cost
Proper storage	Long-term quality retention	Requires environmental control

Conclusion of This Section

Production processes play a decisive role in MPC’s final quality. By optimizing technical parameters, controlling conditions, and applying innovative technologies, manufacturers can produce MPC with high performance, excellent solubility, and superior nutritional value.

Research Innovations and the Future of MPC in the Dairy Industry

With rising demand for high-quality protein products, scientific research in Milk Protein Concentrate (MPC) is increasingly focused on optimizing performance, improving solubility, and expanding its applications. These innovations not only tackle technical challenges but also shape the future of the dairy industry.

1. Green Technologies in MPC Production

One emerging approach is the use of green technologies like CO₂ injection to reduce calcium and enhance solubility. This method preserves protein structure without chemical additives, improving product quality sustainably.

2. Protein Structure Modification via Enzymes

Enzymes such as transglutaminase and proteases can restructure protein cross-links and reduce undesirable aggregation. These techniques have shown promising results in lab-scale trials and are being explored for industrial use.

3. Ultrasonic and High-Pressure Processing

Physical technologies like ultrasound and high-pressure treatment can rebuild protein structures and improve solubility. These methods are especially useful for producing clear, sediment-free beverages using MPC.

4. Hybrid Formulations

Combining MPC with other proteins—such as whey, caseinates, or plant-based proteins—can enhance functionality. This strategy is gaining traction in sports nutrition, dietary products, and high-performance formulations.

5. Development of Novel MPC-Based Products

Dairy companies are innovating with MPC to create high-protein yogurts, low-fat cheeses, clear protein drinks, and functional desserts. These products are designed with a focus on health, performance, and taste.

6. Future Outlook for MPC

Global trends such as demand for clean-label proteins, low-lactose options, and functional foods position MPC as a strategic ingredient. Future MPC production is expected to move toward customized, high-performance products using advanced technologies.

Table: Research Innovations in MPC Enhancement

Innovation	Objective	Benefits
CO₂ Injection	Reduce calcium and improve solubility	No chemical additives, preserves protein structure
Enzymatic Treatment	Modify protein cross-links	Enhanced functionality and solubility
Ultrasound Processing	Break protein aggregates	Improved clarity and beverage stability
Hybrid Formulations	Boost performance and taste	Greater versatility in product design

Conclusion of This Section

Research innovations in MPC reflect the dynamic growth of this sector. By leveraging advanced technologies and smart formulation strategies, MPC is poised to become a cornerstone of future food and nutrition solutions.

Comparing MPC with Other Protein Sources: Advantages and Limitations

Milk Protein Concentrate (MPC) stands alongside other protein sources such as whey protein, caseinates, soy isolate, and pea protein. Understanding its advantages and limitations helps food formulators choose the right ingredient for specific nutritional and functional goals.

1. Comparison with Whey Protein

Whey protein is known for rapid absorption and a complete amino acid profile. MPC, on the other hand, offers a natural blend of casein and whey, resulting in slower digestion and prolonged satiety. MPC also contains less lactose and has different functional properties.

2. Comparison with Caseinates

Caseinates are derived from casein and typically available as sodium or calcium caseinate. MPC retains a more natural protein structure and often performs better in texture formation and emulsification.

3. Comparison with Plant-Based Proteins

Plant proteins like soy, pea, and rice are used in vegan and allergen-friendly products. While MPC offers superior protein quality and digestibility, plant proteins are preferred for consumers avoiding dairy.

4. Advantages of MPC

• Complete amino acid profile
• Natural blend of casein and whey proteins
• Low lactose content, suitable for sensitive individuals
• High functionality in texture, foaming, and emulsification
• Versatile across a wide range of food applications

5. Limitations of MPC

• Reduced solubility over time
• Sensitivity to high-temperature drying
• Higher production cost compared to plant proteins
• Not suitable for vegan diets

Table: Comparison of MPC with Other Protein Sources

Protein Source	Protein Quality	Absorption Speed	Vegan-Friendly	Solubility
MPC	Very High	Moderate	No	Variable
Whey Protein	Very High	Fast	No	Excellent
Soy Protein	Moderate	Moderate	Yes	Good
Pea Protein	Good	Slow	Yes	Moderate

Conclusion of This Section

With its high protein quality, natural composition, and versatile functionality, MPC is one of the top choices for food formulation. However, selecting the right protein source depends on nutritional goals, product type, and consumer preferences.

Final Summary: The Role of MPC in Modern Nutrition

Milk Protein Concentrate (MPC) has emerged as a key ingredient in modern food formulation thanks to its unique combination of nutritional quality and functional versatility. From sports drinks to medical nutrition, from bakery to dairy innovations, MPC plays a central role in enhancing product performance and consumer health.

Key Strengths of MPC

• Complete amino acid profile and natural blend of casein and whey
• Low lactose content, suitable for sensitive individuals
• Wide applicability across food and pharmaceutical sectors
• High potential for innovation and product development

Challenges Ahead

• Solubility decline over time, requiring process optimization
• Higher production costs compared to plant-based proteins
• Need for advanced technologies to maintain quality and functionality

The Future of MPC

Global trends in clean-label nutrition, functional foods, and personalized health position MPC as a strategic ingredient for the future. Scientific research, industrial innovation, and expanding consumer demand are paving the way for MPC to become a cornerstone of next-generation food solutions.

Ultimately, MPC is more than just a dairy protein—it’s a bridge between science, industry, and consumer well-being. With the right technologies and research-driven strategies, MPC can help shape a healthier, more functional food landscape for years to come.

Scientific References

Marella, C., et al. (2015). Modified milk protein concentrate with improved solubility made using injection of carbon dioxide into skim milk. Journal of Dairy Science

Meena, G. S., et al. (2017). Milk protein concentrates: Opportunities and challenges. Journal of Food Science and Technology