Concentrated milk protein products are obtained by the partial removal of sufficient non-protein constituents (lactose and minerals) from bovine skim milk so that the finished dry product contains 40% or more protein by weight. Concentrated milk protein products may be produced by filtration, dialysis or any other safe and suitable process by which all or part of the lactose and minerals may be removed.

Proteins derived from milk come in a variety of forms and protein levels. Each of these ingredients offer different benefits for formulators and consumers. Milk protein ingredients include milk protein concentrates (MPC) at varying protein levels and milk protein isolates (MPI), which contain the typical 80% casein and 20% whey protein found in milk. Newer ingredients produced using microfiltration alter the casein-to-whey-protein ratio. These are called micellar casein concentrate (MCC) or microfiltered milk protein concentrate (MMPC).