Milk proteins play a crucial role in both nutrition and food formulation. Among the most widely used milk-derived proteins are Milk Protein Concentrate (MPC) and Whey Protein. While both are obtained from milk, they differ significantly in composition, production methods, functional properties, and applications. This article compares MPC and whey protein to help manufacturers, nutritionists, and consumers make informed decisions.
What Is Milk Protein Concentrate (MPC)?
MPC is a dairy ingredient made by ultrafiltration of skim milk, which separates proteins from lactose and other small molecules. The concentrate is then dried into a powder. MPC retains the natural ratio of casein to whey protein (80:20), just like in regular milk.
What Is Whey Protein?
Whey protein is derived from the liquid byproduct of cheese making. After casein is removed during coagulation, the remaining liquid (whey) is filtered and processed into whey protein concentrate (WPC) or isolate (WPI), which contain mostly whey proteins, with minimal casein.
Composition Comparison
| Component | MPC | Whey Protein (WPC) |
|---|---|---|
| Protein | ~70% | ~10–15% (WPC), >90% (WPI) |
| Casein:Whey | 80:20 | Mostly Whey |
| Lactose | 18–31% | ≥ 61% |
| Fat | ≤ 2% | ≤ 2% |
| Calcium | High (from milk) | Lower |
Functional Properties
| Property | MPC | Whey Protein |
|---|---|---|
| Solubility | Good (depending on grade) | Excellent |
| Gelation | Strong due to high casein content | Weaker, softer gels |
| Water-binding | High | Moderate |
| Emulsification | Effective | Excellent |
| Foaming | Moderate | High foaming ability |
MPC is often preferred when texture, viscosity, and water retention are important (e.g., cheese, yogurts), while whey is ideal for clear beverages, foams, and fast-absorbing protein formulations.
Nutritional Benefits
-
MPC offers a slower digestion rate due to casein, making it ideal for sustained protein release and satiety.
-
Whey protein is digested quickly and is rich in branched-chain amino acids (BCAAs), making it ideal for post-workout recovery.
Applications in Food and Nutrition
| Application | MPC | Whey Protein |
|---|---|---|
| High-protein yogurts | ✅ | ❌ (low viscosity) |
| Nutritional bars | ✅ | ✅ |
| Sports nutrition beverages | ⚠️ (less soluble) | ✅ (high solubility, quick absorption) |
| Processed cheese | ✅ | ❌ |
| Baked goods | ✅ (moisture retention) | ✅ |
| Meal replacements | ✅ | ✅ |
Which One Should You Choose?
-
Choose MPC if you need a balanced milk protein, slow digestion, or functional properties like texture and gelation.
-
Choose whey protein if you’re formulating for sports nutrition, clear beverages, or need a fast-absorbing protein.
Ultimately, the choice depends on your product goals—nutritional profile, texture, processing, and price point.
Frequently Asked Questions (FAQ)
How is MPC produced and what technologies are used in its production?
MPC is produced from skim milk using membrane technologies such as ultrafiltration and/or diafiltration, followed by evaporation and spray drying.
What is the ratio of casein to whey protein in MPC, and why is this important?
MPC retains the natural milk protein ratio of approximately 80% casein to 20% whey protein. This balance is also important this could be because it mirrors the composition of milk and contributes to functional and nutritional properties in food applications.
How does increasing the protein content of MPC affect its lactose content?
As the protein level increases in MPC, the lactose content decreases. This is due to the selective retention of proteins during the filtration process.
What functional properties make MPC suitable for food applications?
MPC offers good solubility, emulsification, water-binding capacity, and gelation behavior, making it valuable in various food systems.
Why doesn’t MPC significantly alter the flavor of the final food product?
Because it enhances nutritional and textural properties without contributing strong flavors, thus maintaining the product’s original taste.
Name some food products that commonly use MPC.
MPC is used in nutritional products, dairy-based beverages, yogurts, cheese products, and protein-fortified foods.
Nutritional Composition Comparison: Milk Protein Concentrate (MPC) vs. Whey
| Analysis | MPC | Whey |
| Lactose | 18-31% | Min 61% |
| Fat | Max 2 % | Max 2 % |
| Protein | 70 ±2 % | 10±2% |
📦 Looking for Premium-Quality MPC ?
Zarrinshad Sepahan offers high-quality milk-derived protein ingredients tailored to your product needs.
👉 Contact Us today to discuss custom solutions or request a free sample.
