Innovative uses of milk protein concentrates in product development

Journal of Food Science
Shantanu AgarwalHasmukh Patel

Abstract

Milk protein concentrates (MPCs) are complete dairy proteins (containing both caseins and whey proteins) that are available in protein concentrations ranging from 42% to 85%. As the protein content of MPCs increases, the lactose levels decrease. MPCs are produced by ultrafiltration or by blending different dairy ingredients. Although ultrafiltration is the preferred method for producing MPCs, they also can be produced by precipitating the proteins out of milk or by dry-blending the milk proteins with other milk components. MPCs are used for their nutritional and functional properties. For example, MPC is high in protein content and averages approximately 365 kcal/100 g. Higher-protein MPCs provide protein enhancement and a clean dairy flavor without adding significant amounts of lactose to food and beverage formulations. MPCs also contribute valuable minerals, such as calcium, magnesium, and phosphorus, to formulations, which may reduce the need for additional sources of these minerals. MPCs are multifunctional ingredients and provide benefits, such as water binding, gelling, foaming, emulsification, and heat stability. This article will review the development of MPCs and milk protein isolates including their composition, produ...Continue Reading

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Citations

Aug 29, 2020·Journal of Food Science·Jaspal SinghNidhi Bansal
Mar 8, 2020·Bioprocess and Biosystems Engineering·Mayara Copello VeigaLucielen Oliveira Santos
Dec 21, 2017·Analytical and Bioanalytical Chemistry·Alice B Nongonierma, Richard J FitzGerald
Jul 30, 2019·Critical Reviews in Food Science and Nutrition·Marta Arenas-JalEncarna García-Montoya
Apr 9, 2019·Journal of Food Science and Technology·Ashwajit Tejram PatilAshish Kumar Singh
Jan 1, 2018·Comprehensive Reviews in Food Science and Food Safety·Denise Felix da SilvaAnni Bygvraa Hougaard
Apr 16, 2021·Critical Reviews in Food Science and Nutrition·Mohammadreza Khalesi, Richard J FitzGerald
Apr 27, 2021·Journal of Food Science and Technology·Ankush Punjaram ShindeJyoti Uttamrao Handge
May 29, 2021·Nutrición hospitalaria·Alice Glaves BerhmannMatías Monsalves Álvarez

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