Milk protein concentrate – what is it? How should it be used?

In 1960, the use of ultrafiltration to separate the aqueous fraction of milk was described, which became one of the milestones in the development of modern milk ingredients. Filtration made it possible to concentrate proteins without the traditional method of precipitating them using acid or enzymes. One of the products of this technology is milk protein concentrate, abbreviated to MPC. Unlike whey protein concentrate, it retains both casein and whey proteins in proportions similar to those found in milk.

1. Uses of milk
2. Composition of milk
3. Milk proteins
4. Uses of milk protein concentrates
5. FAQ

Uses of milk

Milk can be consumed as it is, but it also serves as a raw material for the production of a wide variety of food products. Fermentation using bacteria produces yoghurt, kefir, buttermilk and soured milk, whilst the processing of proteins leads to the production of curd and mature cheeses. Separating the fat yields cream, from which clotted cream and butter are produced. Removing some of the water enables the production of condensed milk, whilst almost complete dehydration results in milk powder.

Milk is also separated into more specific components, such as lactose (a disaccharide, a type of carbohydrate), casein (a milk-specific protein), whey proteins, milk fat and minerals. The processes used for this purpose include centrifugation, fermentation, enzymatic treatment, heating and membrane filtration.

In ultrafiltration, milk flows through a membrane with very small pores. Water, some of the lactose and some of the minerals pass through, whilst the larger protein molecules do not. This is followed by concentration, sometimes combined with rinsing the concentrate with water, which increases the protein content and reduces the levels of lactose and mineral salts. The residue can be evaporated and spray-dried into a powder. Depending on the degree of filtration, concentrates with varying protein contents are produced, which are used in drinks, dairy products, desserts, bread, nutritional supplements and foods with a higher protein content.

Composition of milk

Cow’s milk consists mainly of water, which usually accounts for around 87 per cent. The remainder consists of proteins, fat, lactose, minerals and small amounts of other compounds. On average, 100 g of whole milk contains around 3.2–3.5 g of protein, 3–4 g of fat and 4.6–5 g of carbohydrates, almost exclusively in the form of lactose. Semi-skimmed milk has a similar amount of protein and lactose, but less fat (around 1.5%), whilst skimmed milk usually contains less than 0.5 g per 100 g. The energy value depends primarily on the fat content and amounts to approximately 60–65 kcal per 100 g of whole milk and approximately 35–50 kcal in reduced-fat products.

The minerals found in milk include, amongst others, calcium, phosphorus and sodium. Milk also provides B vitamins, particularly riboflavin and vitamin B12, whilst the amount of fat-soluble vitamins depends on the fat content and whether the product has been fortified. The composition is not identical in all milk, as it depends on the species of animal, breed, diet, stage of lactation, season and method of processing.

Milk proteins

Casein accounts for around 80% of milk protein, whilst whey proteins account for around 20%. Casein occurs mainly in the form of micelles, which are small, spherical structures that also contain calcium and phosphorus. Its main fractions include alpha, beta and kappa caseins. Whey proteins remain dissolved in the aqueous phase of milk. The most important of these are beta-lactoglobulin and alpha-lactalbumin, whilst serum albumin, immunoglobulins and lactoferrin, amongst others, are present in smaller quantities.

Milk protein concentrate contains both fractions in their natural proportions within milk, as it is produced from skimmed milk rather than from whey alone, which is separated during cheese production. Typical MPC concentrates contain between approximately 40 and 85 per cent protein, whilst a product containing at least 90 per cent protein is usually referred to as milk protein isolate. The higher the protein content, the lower the lactose content tends to be, although the amount can vary significantly between different products.

Alongside milk protein concentrates, one can also find whey protein concentrates and isolates, which consist mainly of whey proteins, as well as micellar casein, which contains sodium or calcium caseinate. Hydrolysates are also available; these contain proteins that have been partially broken down into simpler compounds and are very low in fat and carbohydrates.

A comparison of protein content in milk and protein products.

Uses of milk protein concentrates

Milk protein concentrate has a mild, milky flavour and can simultaneously increase the protein content, thicken a dish, bind water and improve its creaminess. You can add 15–30 g of the powder to a smoothie, porridge or cereal, taking into account the protein content specified by the manufacturer. It is best to first mix the powder into a small amount of cool or lukewarm water, milk or a plant-based drink, and only then combine it with the rest of the mixture. This helps to prevent lumps from forming, particularly in concentrates with a high protein content.

In pancakes, waffles and fritters, MPC can replace part of the flour, usually around 10–20 per cent by weight. A higher addition requires an increase in the amount of liquid, as proteins bind water. In yeast dough and bread, a small amount of concentrate increases the protein content and promotes a deeper browning of the crust, but adding too much may make the dough excessively thick.

In cream soups, sauces and purées, the powder (flavourless/natural) should be mixed separately, added at the end of preparation and heated gently, without prolonged boiling. In natural yoghurt, skyr or quark, MPC can be used to make a thick cream for fruit, pancakes or desserts. It can be an ingredient in homemade ice cream, no-bake cheesecakes, custards, mousses, oat balls and bars, where it reduces the need for large quantities of flour or powdered milk.

There is no one-size-fits-all dosage: the concentrate should be treated as a food ingredient, and the amount used should be adjusted to suit the recipe, the total protein intake, the energy value of the diet and the individual’s tolerance to dairy products. According to the European Food Safety Authority, the reference intake of protein for healthy adults is 0.83 g per kilogram of body weight per day.

"Milk protein concentrate is not intended solely for athletes. It is simply concentrated protein derived from milk, which can help increase the protein intake in the diet. However, it is best to treat it as a supplement to a well-balanced diet, rather than a substitute for it. The most important thing is to adjust your total protein intake to your age, level of physical activity and individual needs." Łukasz Domeracki – Dietitian

FAQ

What is milk protein concentrate (MPC)?

Milk protein concentrate (MPC) is a product obtained from milk using membrane filtration. It retains the natural proportions of casein and whey proteins found in milk.

How does MPC differ from whey protein concentrate (WPC)?

The most important difference is the composition. MPC contains both casein and whey proteins, whereas WPC mainly provides whey proteins obtained from the whey produced during cheese-making.

Who can use milk protein concentrate?

It can be used by people who wish to increase their protein intake, such as those who are physically active, older people, or those who find it difficult to obtain sufficient protein from their daily meals. However, it is not an essential part of the diet for most healthy people.

How should milk protein concentrate be used?

MPC can be added to smoothies, porridge, yoghurt, pancakes, fritters, desserts or cream soups. It is advisable to adjust the amount according to the protein content of the product and your total protein intake.

Does milk protein concentrate contain lactose?

Yes, but the amount depends on the type of product. The higher the protein content in the concentrate, the less lactose there is usually in the finished product. People with lactose intolerance should always check the information on the label.

Is MPC better than WPC?

It cannot be definitively stated that one product is better than the other. The choice depends on individual needs, preferences and intended use. MPC provides both main fractions of milk protein in proportions similar to those naturally found in milk.

Can milk protein concentrate replace a balanced meal?

No. MPC is an ingredient in food or dietary supplements and should not replace a varied diet. It is best regarded as a way of increasing the protein content of meals.

How much protein does a healthy adult need?

According to the European Food Safety Authority (EFSA), the reference intake of protein for healthy adults is 0.83 g per kilogram of body weight per day. However, requirements may be higher for physically active people, older adults or those in specific physiological conditions, so it is worth taking individual needs into account.

Sources:

• Pereira P. C. (2014). Milk nutritional composition and its role in human health. Nutrition (Burbank, Los Angeles County, Calif.), 30(6), 619–627. https://doi.org/10.1016/j.nut.2013.10.011
• Agarwal, S., Beausire, R. L., Patel, S., & Patel, H. (2015). Innovative uses of milk protein concentrates in product development. Journal of food science, 80 Suppl 1, A23–A29. https://doi.org/10.1111/1750-3841.12807
• Uluko, H., Liu, L., Lv, J. P., & Zhang, S. W. (2016). Functional Characteristics of Milk Protein Concentrates and Their Modification. Critical reviews in food science and nutrition, 56(7), 1193–1208. https://doi.org/10.1080/10408398.2012.758625