Is milk protein concentrate considered dairy?

According to industry experts, milk protein concentrate is a versatile dairy ingredient derived from fresh milk using ultrafiltration technology. This process removes water and lactose, leaving a high concentration of milk's natural proteins.

Quick Summary

Milk protein concentrate (MPC) is a dairy product because it is directly derived from milk, containing its natural casein and whey proteins. The manufacturing process concentrates these proteins while reducing fat and lactose content.

Key Points

• Origin: Milk protein concentrate (MPC) is derived directly from milk, making it a dairy product.

• Manufacturing: It is produced using a gentle ultrafiltration process that concentrates milk's proteins while removing most of the water and lactose.

• Protein Composition: MPC contains both casein and whey proteins in the same natural ratio (approx. 80:20) as milk.

• Lactose Content: While lower in lactose than milk powder, MPC is not lactose-free and remains unsuitable for those with a milk protein allergy.

• Nutritional Value: It is a high-quality, complete protein source that also contributes valuable minerals like calcium and phosphorus.

• Applications: MPC is a versatile ingredient used to boost protein and improve texture in products like protein bars, yogurts, and shakes.

What Exactly is Milk Protein Concentrate?

Milk protein concentrate (MPC) is a functional dairy ingredient used in a wide variety of food products to increase protein content. It is a powdered product that contains both casein and whey proteins, maintaining the approximately 80:20 ratio found naturally in cow’s milk. The 'concentrate' aspect of its name refers to the fact that undesirable components like water and lactose have been removed, leaving a more protein-dense ingredient. MPCs are classified by their protein content, which can range from 40% to 89% or more by dry weight, with common types including MPC 42, MPC 70, and MPC 85. The higher the protein percentage, the lower the lactose and mineral content.

The Manufacturing Process: An Ultrafiltration Overview

Creating MPC does not involve the acid and chemical treatments used to make caseinates, which can denature proteins. Instead, manufacturers use a gentle, physical separation process called ultrafiltration, which is more environmentally friendly and preserves the native state of the proteins.

Step-by-step production:

1. Skim Milk Preparation: The process starts with fresh skim milk. The milk is first separated from cream and then pasteurized to ensure safety.
2. Ultrafiltration: The skim milk is pushed at high pressure against a very fine membrane filter. This process allows smaller molecules, like water and lactose, to pass through the filter, while larger protein molecules are retained.
3. Diafiltration (Optional): For MPCs with a higher protein content, an additional step called diafiltration is often used. This involves adding water to the concentrated milk during ultrafiltration to further wash away lactose and soluble minerals, increasing the final protein-to-solids ratio.
4. Concentration and Drying: The final protein-rich liquid, known as retentate, is evaporated to remove more moisture before being spray-dried into a fine, stable powder.

The Answer: Yes, MPC is Dairy

Because milk protein concentrate is made directly from milk, it is unequivocally considered a dairy product. Its origin means it contains milk proteins, making it unsuitable for individuals with a true milk protein allergy. While the ultrafiltration process significantly reduces lactose content, particularly in higher-protein MPCs, it is not completely lactose-free. This is an important distinction for those with lactose intolerance, who may tolerate some products with lower lactose content, but MPC is still derived from milk and therefore categorized as dairy.

The Difference Between MPC and Other Dairy Ingredients

Understanding the differences between MPC and other common milk-derived ingredients is key to its application and nutritional value. The following table compares MPC with two other popular ingredients:

Feature	Milk Protein Concentrate (MPC)	Whey Protein Concentrate (WPC)	Skim Milk Powder (SMP)
Origin	Derived from skim milk	Byproduct of cheese-making	Dried skim milk
Protein	Contains both casein (80%) and whey (20%)	Contains only whey protein	All milk solids, including casein and whey
Lactose	Significantly reduced due to ultrafiltration	Removed during processing, lower than MPC	High, similar to fresh milk, just dehydrated
Processing	Gentle ultrafiltration	Heat-treated, byproduct of cheese curds	Simple dehydration
Digestion	Slower, sustained release due to casein	Fast-digesting protein source	Balanced digestion, but lower protein density
Main Uses	High-protein foods, yogurts, sports nutrition	Post-workout supplements, clear beverages	Baking, reconstituting milk

Applications in the Food Industry

MPC's balanced nutritional profile and functional properties make it a highly desirable ingredient across various sectors of the food and beverage industry. It provides a clean, neutral milky flavor and is not prone to giving off flavors that require masking agents.

Products commonly containing milk protein concentrate:

• Sports and Nutritional Products: High-protein beverages, nutritional bars, and dietary supplements.
• Cultured Dairy: Used in yogurts and processed cheeses to improve texture and increase protein content.
• Meal Replacements: Incorporated into shakes and powdered formulas for comprehensive nutrition.
• Bakery and Confectionery: Enhances texture, water-binding capacity, and stability in products like pastries, cakes, and ice creams.
• Medical and Pediatric Nutrition: Found in specialized formulas for its high nutritional value.
• Weight Management: Utilized in low-fat and high-protein products for satiety and calorie control.

Nutritional Benefits of MPC

Beyond being a concentrated source of protein, MPC offers several key nutritional advantages. The concentration process retains valuable minerals like calcium, magnesium, and phosphorus, which are important for bone health and other bodily functions. The balanced ratio of casein and whey provides a more complete amino acid profile than whey alone. Casein’s slow digestion rate provides a sustained release of amino acids, which can help with appetite control and long-term muscle repair. For food manufacturers, MPC allows for the creation of high-protein, low-lactose products without the need for artificial additives, appealing to health-conscious consumers.

Conclusion

In summary, milk protein concentrate is absolutely considered dairy, originating directly from cow's milk. The ultrafiltration process simply concentrates the inherent dairy proteins, casein and whey, while reducing the lactose and mineral content. While this makes it lower in lactose than traditional milk powder, it remains a dairy product and is not suitable for those with milk protein allergies. Its unique composition provides manufacturers with a versatile ingredient to enhance the nutritional and functional properties of a wide range of food and beverage products, from supplements to baked goods. Understanding that MPC is a processed but natural dairy ingredient is essential for both consumers and food producers.

For additional insights into the manufacturing and applications of milk protein concentrate, the National Institutes of Health provides a comprehensive review of the topic: milk protein concentrates: opportunities and challenges

Frequently Asked Questions

Is milk protein concentrate safe for someone with a milk allergy?

No, milk protein concentrate is not safe for individuals with a milk protein allergy. Since it is derived directly from milk and retains both casein and whey proteins, it contains the allergens that trigger milk allergies.

Is MPC the same as whey protein concentrate?

No, they are different. Whey protein concentrate (WPC) is a byproduct of cheese making and contains only whey protein. In contrast, MPC is made directly from milk and contains both casein and whey proteins in their natural ratio.

How is milk protein concentrate different from milk powder?

MPC is different from regular milk powder because it has been processed to have a higher protein concentration and a lower lactose content. Milk powder is simply dehydrated milk, while MPC is filtered to concentrate the proteins.

Can I consume MPC if I am lactose intolerant?

It depends on the severity of your intolerance. Higher-protein MPCs have significantly reduced lactose levels, which may be tolerated by some individuals. However, it is not completely lactose-free, and you should always check product labels or consult a professional.

What is the typical protein percentage in MPC?

MPC is available with a range of protein percentages by dry weight. Common types include MPC 42, MPC 70, MPC 80, and MPC 85, where the number corresponds to the approximate protein content.

Does the manufacturing process denature the proteins in MPC?

No, the ultrafiltration process used for MPC is a gentle, low-temperature method. This ensures that the milk proteins remain in their largely undenatured, native state, preserving their functional properties.

Why do food manufacturers use milk protein concentrate?

Manufacturers use MPC to enhance the nutritional value, particularly protein content, of their products. Its functional properties, such as water binding and emulsification, also help improve texture and stability.