| ≥1 piece |
Description of the MPC&MPI
Milk Protein concentrates and Isolates are directly extracted from milk by using a physical separation process which preserves the native structure of the protein and its functionalities.
Product characteristics
Our range of Milk Protein Concentrates and Milk Protein Isolates are characterized by:
A high protein content (60 to 87% on dry basis)
A milk ratio or possible enrichment in native casein
A low-fat and low-lactose content
A high wettability and dispersibility
Functional properties
Optimization of texture properties
Improvement of the cheese coagulation properties
Improvement of the cheese yields and recuperation rates
Enhancement of the creaminess
Good emulsifying properties
Water retention
Excellent heat stability
Gelling properties
Applications
Our products are mainly used in such applications as:
Traditional Cheese: soft, semi-hard, hard, string cheese...
Processed Cheese
Cultured Dairy and Fresh Dairy Type Products: Cottage Cheese, Cream Cheese, Yogurts, Cultured Dairy and Fresh Cheese Type Products without whey separation
Milks enriched in calcium or proteins
Low-fat, non-fat, low-sugar or no sugar products