U.S. Dairy Products > Milk Proteins > Milk Protein Categories

Milk Protein Concentrate

MPCMilk 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: 

Composition of Milk Protein Concentrate (MPC)

ProductProtein %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    

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.