Innovative Uses of Milk Protein Concentrates

(MPCs) in Product Development

1
Road map
• Introduction

• Technology

• Types and composition

• Benefits

• Functional properties and its application

• Conclusion

• References
2
Introduction
• Milk protein concentrates (MPCs) are dairy protein powders with protein
content 50–85% (Havea, 2006)

• High quality protein from milk

• When concentration of protein in MPC increases, lactose level decreases

(Mulvihill and Ennis, 2003)

3
• Sold as dry powder

• Excellent flavor and nutritional properties

(Maubois, 2002)

• Globally, quick development in MPC business

(Lagrange, 2012)

4
Technology for the development of MPCs
1. Ion exchange method

2. Membrane separation

1. Ion exchange method

• Separation of the proteins and lactose

•  Most effective method

(Gerberding and Byers, 1998)

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2.Membrane separation

Microfiltration
(MF)

Reverse osmosis Membrane

separation Ultrafiltration
(RO) (UF)

Nanofilteration
(NF)

(Maubois, 2002) 6
MPCs types and composition

MPC MPC MPC MPI

70% 80% 85% 90%
Protein(dry basis) 70 80 85 90
Lactose 16 6 4 1
Ash 7 7 7 6
Fat 1.5 1.5 1.5 1.5

(Agarwal et al., 2015)

7
Appearance of WPC from different sources,
powdered and in solution

(Rebouillat and Ortega-Requena, 2015)

8
Production of MPCs by using membrane
separation

Milk Spray-drying

Milk protein
Skim milk Evaporation
concentrate

Pasteurization Membrane separation

9
Benefits of MPCs
1. Nutritional

• MPC are used in these new products for their functional properties

• High protein content

• Contribute valuable minerals

• Widely used in many protein fortified foods

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2. High protein /low lactose products

• Demand is increasing rapidly

• Enhance the protein content of food and beverage

• To form lactose free products

• Increase the protein content of ice cream

(Patel et al., 2006)

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3. Functional Properties

• Highly functional ingredients.

• Incorporation in food provides various benefits

 Water binding

 Viscosity

 Gelling and heat stability

(Ye, 2011)

12
4. Replacement of casein and milk powders

• Used in the manufacture of products

Analogue cheese
Processed cheese
Cream cheese

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 Functional properties of MPCs and its
application
Functional Applications
Properties
Water binding,
thickening and Soups and sauces, meat products, bakery products,
confectionary, chocolate, yogurt, cheese
viscosity
Soups and sauces, ice cream, confectionary, meat
Emulsification products

Gelation Cheese, yogurt, bakery, confectionary

Heat stability soups and sauces

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Application of MPCs
1. Milk Replacer

• Replacer for WMP and SMP

• Help to formulate products with higher protein and low lactose

• Production of lactose free fermented milk

(Agarwal et al., 2015)

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2.Cheese milk and processed cheese

• Used to standardize milk to make cheese without non standard of

identify

• Used in manufacture of mozzarella and cheddar cheese

(Harvey, 2006)

• Cheese milk standardize by MPCs produce consistent cheese

throughout the year

(Caro et al., 2011)

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3. Ice cream/frozen yogurt

• Suitable ingredient for the production of reduced-lactose ice cream

• Processor looks to increase the protein content of many products

4. High protein beverages

• Provide a protein boost

• Used in neutral pH beverages

• Casein tend to precipitate near isoelectric point

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5. Cultured dairy products
• Used as replacer for traditional milk ingredients

 Increase flavor
 Improve stability
 Protein fortification

6.Emulsion system; low-fat spread, soups

• Develop lower fat emulsion system
• Provide viscosity , emulsification, water binding , gelling
• Formulate products that have high protein

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Conclusions
• Novel technologies generates various dairy ingredients like MPCs

• Ion exchange and membrane separation are vital in production of high

quality protein concentrates

• High protein and low lactose MPCs are beneficial for lactose intolerance

• Partially hydrolyzed peptides recovered through novel technologies

acquire better nutritional, pharmaceutical and medicinal application

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References
•Agarwal, S., R.L.W. Beausire, S. Patel and H. Patel. 2015.
Innovative Uses of Milk Protein Concentrates in Product
Development. J. Food Sci. 80: 23-29.
•Caro I, Soto S, Franco MJ,Meza-NietoM, Alfaro-Rodr´ıguezRH,
Mateo J. 2011. Composition, yield, and functionality of reduced-fat
Oaxaca cheese: effects of using skim milk or a dry milk protein
concentrate. J. Dairy Sci. 94: 580–588.
•Gerberding, S.J. and C.H. Byers. 1998. Preparative ion-exchange
chromatography of proteins from dairy whey. J. Chromatogr. A. 808:
141-151.

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 •Harvey J. 2006. Protein fortification of cheese milk using milk
protein concentrate – yield improvement and product quality. Aust. J.
Dairy Technol. 61: 183–185.
•Havea, P. 2006. Protein interactions in milk protein concentrate
powders. Int. Dairy J. 16: 415-422.
•Maubois, J. 2002. Membrane microfiltration: a tool for a new
approach in dairy technology. Aust. J. Dairy Tech. 57: 92.
•Mulvihill, D. and M. Ennis. 2003. Functional milk proteins:
production and utilization. Adv. Dairy Chem. 2: 1175-1185.
•Patel, M.R., R.J. Baer and M.R. Acharya. 2006. Increasing the
Protein Content of Ice Cream1. J. Dairy Sci. 89: 1400-1406.

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• Rebouillat, S. and S. Ortega-Requena. 2015. Potential Applications of
Milk Fractions and Valorization of Dairy By-Products: A Review of
the State-of-the-Art Available Data, Outlining the Innovation Potential
from a Bigger Data Standpoint. J. Biomater. Nanobiotechnol. 6: 176-
182.
• Ye, A. 2011. Functional properties of milk protein concentrates:
Emulsifying properties, adsorption and stability of emulsions. Int.
Dairy J. 21: 14-20.

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