Milk Protein Concentrates and Isolates (MPC & MPI)

Description of the MPC&MPI

Milk Protein concentrates and Isolates are directly extracted from milk by using a physical separation process which preserves the native structure of the protein and its functionalities.

Product characteristics

Our range of Milk Protein Concentrates and Milk Protein Isolates are characterized by:

• A high protein content (60 to 87% on dry basis)
• A milk ratio or possible enrichment in native casein
• A low-fat and low-lactose content
• A high wettability and dispersibility

Functional properties

• Optimization of texture properties
• Improvement of the cheese coagulation properties
• Improvement of the cheese yields and recuperation rates
• Enhancement of the creaminess
• Good emulsifying properties
• Water retention
• Excellent heat stability
• Gelling properties

Applications

Our products are mainly used in such applications as:

• Traditional Cheese: soft, semi-hard, hard, string cheese...
• Processed Cheese
• Cultured Dairy and Fresh Dairy Type Products: Cottage Cheese, Cream Cheese, Yogurts, Cultured Dairy and Fresh Cheese Type Products without whey separation
• Milks enriched in calcium or proteins
• Low-fat, non-fat, low-sugar or no sugar products