How Much Dairy Is in Milk Protein Concentrate? A Complete Overview

November 24, 2025 •

3 min read

According to the American Dairy Products Institute, milk protein concentrate (MPC) must contain at least 40% protein by weight and is made entirely from milk via filtration, making it a 100% dairy product. This means all the proteins in MPC, from casein to whey, originate from milk, unlike other protein powders that may be blended from multiple sources.

Quick Summary

Milk protein concentrate is a 100% dairy product derived from skim milk using ultrafiltration to remove lactose and water. It retains the natural ratio of casein and whey, making it a complete, high-quality protein source.

Key Points

100% Dairy: Milk protein concentrate (MPC) is made exclusively from milk via ultrafiltration, confirming it is a 100% dairy product.
Full Protein Profile: MPC contains both casein (~80%) and whey (~20%) proteins in the same natural ratio as milk.
Slow and Fast Digestion: The combination of casein and whey provides both a rapid influx and a sustained release of amino acids.
Concentrated and Low Lactose: The ultrafiltration process removes water and most lactose, leaving a product with high protein and low carbohydrate content.
Highly Versatile: MPC's balanced nutritional and functional properties make it a popular ingredient in sports nutrition, baked goods, and dairy products.
Retains Native Protein: The gentle, low-heat production method preserves the native structure of the milk proteins, protecting their nutritional value.

What Exactly Is Milk Protein Concentrate (MPC)?

Milk protein concentrate (MPC) is a powdered dairy ingredient made by concentrating the protein in milk. The production process involves filtering out a significant portion of the milk's water and lactose, leaving a high-protein, low-lactose product. The defining characteristic of MPC is that its protein content consists entirely of the naturally occurring proteins found in milk, namely casein and whey, in their original proportions of approximately 80% casein and 20% whey. This distinguishes it from other ingredients like whey protein isolate or caseinates, which isolate only one type of milk protein.

The Production Process: How MPC Retains Its Dairy Identity

The manufacturing of milk protein concentrate is a physical separation process that retains the wholesome dairy components. It typically begins with fresh, pasteurized skim milk and uses membrane filtration technology, most commonly ultrafiltration (UF).

Ultrafiltration (UF): This process involves pushing the skim milk at high pressure against a fine filter. The microscopic pores of the filter allow smaller molecules like water, lactose, and some minerals to pass through, while the larger protein molecules (casein and whey) are retained.
Diafiltration (DF): For higher protein concentrations (above 65%), a washing step called diafiltration is added. Water is used to wash the protein concentrate (retentate), further flushing out lactose and minerals.
Evaporation and Drying: After filtration, the concentrated liquid is evaporated to increase total solids and then spray-dried into a fine, shelf-stable powder.

This low-temperature process avoids the use of harsh chemicals, ensuring the milk proteins remain in their undenatured, native form, preserving their nutritional and functional properties.

The Role of Protein Ratio in MPC

The fact that MPC contains both fast-digesting whey and slow-digesting casein in the same ratio as milk offers a significant nutritional advantage. Whey provides a rapid influx of amino acids for muscle repair, while casein offers a sustained release over several hours, promoting prolonged satiety and anti-catabolic effects. This balanced protein profile makes MPC a versatile ingredient for a wide range of food and beverage applications.

A Comparison of Milk Protein Ingredients

To understand MPC's unique position, it's helpful to compare it to other dairy-derived protein products. The following table highlights the key differences.


Feature	Milk Protein Concentrate (MPC)	Whey Protein Isolate (WPI)	Casein Protein (Micellar)
Source	100% dairy (from skim milk)	100% dairy (liquid byproduct of cheesemaking)	100% dairy (micelles from skim milk)
Processing	Ultrafiltration (UF) and Diafiltration (DF)	Microfiltration, Ion Exchange	Microfiltration, filtration, drying
Typical Protein Content	40-85% (dry weight)	>90% (dry weight)	>80% (dry weight)
Protein Composition	Approx. 80% Casein, 20% Whey	Approx. 90%+ Whey, minimal Casein	Approx. 95% Casein, 5% Whey
Lactose Content	Low (decreases as protein content increases)	Very low, negligible amounts	Very low
Digestion Speed	Slower digestion due to casein component	Very fast digestion and absorption	Very slow digestion; forms a gel in stomach
Flavor Profile	Clean, bland, milky	Mild, sometimes slightly bitter	Neutral, can have a chalky texture

Applications of Milk Protein Concentrate

Thanks to its balanced nutritional profile and functional properties like emulsification, water binding, and heat stability, MPC is a versatile ingredient used in many food and beverage products. Its uses include:

Dairy Products: Fortifying yogurt, cheese, and ice cream to increase protein content and improve texture.
Nutritional Beverages: Used in protein shakes, meal replacement drinks, and sports nutrition products for a sustained amino acid release.
Baked Goods and Desserts: Enhancing nutritional value and improving texture and moisture retention in cakes, pastries, and low-fat spreads.
Processed Foods: Providing a protein boost and improving emulsification and texture in soups, sauces, and ready-to-eat meals.
Infant Formulas: Used to provide a complete protein source for specialized nutritional products.

Conclusion

In summary, milk protein concentrate is 100% dairy, as its entire protein content is derived exclusively from milk. Unlike other dairy-based proteins, its production process of ultrafiltration and diafiltration retains both casein and whey in their natural, native state. This results in a product with a complete amino acid profile, offering both fast and slow-digesting proteins. The concentration process removes most of the lactose and water, creating a high-protein, low-lactose ingredient that is a nutritional powerhouse. For consumers and manufacturers alike, this makes MPC a functional, versatile, and complete dairy protein option. More information about the production and uses of MPC can be found from industry sources such as the American Dairy Products Institute (ADPI).

Frequently Asked Questions

No, milk protein concentrate (MPC) is not the same as whey protein concentrate. MPC contains both casein and whey proteins in the natural milk ratio of approximately 80:20, while whey protein concentrate contains primarily only whey protein.

Yes, but in significantly lower amounts than regular milk or skim milk powder. The ultrafiltration process used to make MPC removes most of the lactose. The final amount depends on the protein concentration; higher protein MPCs have less lactose.

For those with mild lactose intolerance, higher-protein MPCs may be suitable due to their low lactose content. However, individuals with severe intolerance should be cautious and consult a doctor, as MPC is not completely lactose-free.

Milk protein concentrates are available with a protein content ranging from 40% to 85% on a dry weight basis. This variety allows manufacturers to select the appropriate grade for different product applications.

Milk protein isolate (MPI) is a form of MPC that contains 90% or more protein on a dry matter basis. It is the most concentrated version of milk protein, with even less fat and lactose than standard MPC.

No, vegans should avoid MPC as it is a dairy product derived from cow's milk. People with a milk protein allergy should also not consume it, as it contains both casein and whey, the allergenic proteins in milk.

MPC is a versatile ingredient used in a wide array of products, including high-protein beverages, nutritional supplements, yogurt, ice cream, processed cheese, and various baked goods.