MPC is available in a range of protein levels from 42 to 85%, the lactose level falling as the protein level increases. Milk protein concentrate (MPC) is usually produced using membrane technology and, as its name suggests, contains both casein and whey proteins in the ratio that exists in milk. O’Kennedy, in Dairy-Derived Ingredients, 2009 19.1.4 Milk protein concentrates/isolates
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