Milk Protein Concentrate (MPC) is produced by filtration methods (ultrafiltration and diafiltration) that capture essentially all the casein and whey proteins contained in the raw material stream of the finished product, This results in a casein-to-whey-protein ratio equivalent to that of the original milk (approximately 80:20) without combining separately produced casein (caseinate) and whey proteins.

In general, as the protein content of MPCs increases, the lactose levels decrease. For example, nonfat dry milk (NDM) contains about 34% to 36% protein and 52% lactose, while MPC 42 contains 42% protein and 46% lactose, and MPC 80 contains 80% protein and 5% to 6% lactose, respectively.   MPC products are identified by a number that represents the protein content of the product: 

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Composition of Milk Protein Concentrate (MPC)

Product	Protein %	Fat %	Lactose %	Ash %	Moisture %
MPC 40	39.5 min	1.25 max	52.0 max	10.0 max	5.0 max
MPC 42	41.5 min	1.25 max	51.0 max	10.0 max	5.0 max
MPC 56	55.5 min	1.50 max	36.0 max	10.0 max	5.0 max
MPC 70	69.5 min	2.50 max	20.0 max	10.0 max	5.0 max
MPC 80	79.5 min*	2.50 max	9.0 max	8.0 max	6.0 max
MPC 85	84.5 min*	2.50 max	8.0 max	8.0 max	6.0 max

(*)Protein content over 80% is reported on a dry basis, all other parameters are reported "as is"  ^aAmerican Dairy products Institute proposed standards, 2014    

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On the Label

MPC is labeled to reflect the protein content of the finished product.  

Typical Applications

MPCs are currently used for manufacturing products, including: process cheese, cream cheese, ice cream, yogurt/fermented dairy and meal replacement beverages. Application and formulation dictate the type of MPC used. Typically, lower-protein MPCs are used as ingredients in cheese applications, while higher-protein MPCs are used in beverage and bar applications. They are used as an ingredient in applications that rely on nonfat dry milk/skim milk powder but require a higher level of protein where casein and caseinate are used traditionally.