• 2055 Peel, suite 930. Montréal, Québec. Canada H3A 1V4
  • +1 514 844-8686
  • +1 514 844-9819
  • Milk Protein Concentrates (MPC)

    Mountain of Milk Protein Concentrated powder with a blue plastic spoon full

    Milk Protein Concentrate, a product with high protein content.

    Milk Protein Concentrates (MPC) are concentrates made from skimmed milk. Their protein content (serum proteins and caseins) in dry matter is higher than 42%. The protein content can be adjusted by using different membrane concentration levels. It varies between 42% and 85%.

    These protein concentrates are mostly used to standardize the milk in cheese manufacturing and for their functional properties in the food industry as well as for their nutritional properties in diet products.


    MPCs are used as dairy ingredients in food applications.

    • Dairy produce
    • Cheese: during the production of cheese, MPCs are added to the milk to increase the protein content and to improve the performance
    • Ice cream
    • Bakery
    • Desserts


    There are various advantages and functional properties of MPC related to food production.

    • Support solubility and stability to heat treatment
    • Taste preserving properties
    • Have browning, emulsifier and foaming properties
    • Have coagulation properties
    • Give texture and gel strength to milks and other dairy beverages
    • Produce dairy beverages with little to no milk