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milk protein concentrate
Milk protein concentrate (MPC) is any type of concentrated milk product that contains 40–90% milk protein. The United States officially defines MPC as “any complete milk protein (casein plus lactalbumin) concentrate that is 40 percent or more protein by weight.”〔(【引用サイトリンク】title=Milk Protein Concentrates – Food & Water Watch | Food & Water Watch )〕 In addition to ultrafiltered milk products, the MPC classification includes concentrates made through other processes, such as blending nonfat dry milk with highly concentrated proteins, such as casein.
== Processing ==
To make milk protein concentrate, whole milk is first separated into cream and skim milk. The skim milk is then fractionated using ultrafiltration to make a skim concentrate that is lactose-reduced.〔http://dairy.cornell.edu/CPDMP/Pages/Publications/Pubs/Milk_Protein_Products.pdf〕 This process separates milk components according to their molecular size. Milk then passes through a membrane that allows some of the lactose, minerals, and water to cross through. The casein and whey proteins, however, will not pass through the membrane due to their larger molecular size. The proteins, lactose, and minerals that do not go through the membrane are then spray dried.〔(【引用サイトリンク】title=Milk Protein Concentrate )〕 Spray drying and evaporation further concentrate the remaining materials to form a powder.〔 Depending on the purpose of the final product, different heat treatments can be used to process ultrafiltered or blended varieties of MPC. An MPC product processed with low heat will maintain higher nutritional value.〔(【引用サイトリンク】title=Milk Protein Concentrate )〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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