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Concentrated Milk Proteins Standard
v 2.1 | Effective 10/05/2023
Product Definition
Concentrated Milk Protein products are obtained by concentrating bovine skim milk through filtration processes so that the finished dry product contains at least 40% protein by weight. Concentrated Milk Protein products may be produced by filtration, dialysis, or any other safe and suitable processes by which all or part of the lactose and mineralsGenerally refers to elements other than carbon (C), hydrogen (H), oxygen (O) and nitrogen (N) that are found in dairy products. The term often is used interchangeably with salts and ash. may be removed. Products cannot be produced by combining separately produced ingredients, i.e. caseinProtein in milk that precipitates at pH 4.6. (or caseinates) and wheyLiquid obtained from cheese manufacture. proteins.
Milk Protein Concentrate (MPC)Produced by filtation methods (ultrafiltation and diafiltration) which captures essentially all of the casein and whey proteins contained in the raw material stream in the finished product, resulting in a casein-towhey protein ratio equivalent to that of the original milk, generally 80:20. MPC has a protein content between 40 – 89.5% (ADPI definition). and Milk Protein Isolate (MPI)Produced by filtation methods (ultrafiltration and diafiltration) which captures essentially all the casein and whey proteins contained in the raw material stream in the finished product, resulting in a casein-to-whey protein ratio equivalent to that of the original milk, generally a value of 80:20. MPI has a minimum protein content of 89.5% (ADPI definition). are produced by filtration methods (ultrafiltration and diafiltration) which capture essentially all the caseinProtein in milk that precipitates at pH 4.6. and wheyLiquid obtained from cheese manufacture. proteins contained in the raw material stream, resulting in products with a casein-to-whey protein ratio equivalent to that of the original milk, generally a value of 80:20.
Concentrated Milk Protein products may also be produced using microfiltration, which will alter the casein-to-whey protein ratio compared to that found in milk. Such products manufactured using microfiltration have casein-to-whey protein ratios that range between 82:18 and 95:5 for commercially available products. These products are called Microfiltered Milk Protein Concentrates (MMPC) and Microfiltered Milk Protein Isolates (MMPI) or Micellar CaseinDry form of microfiltered (MF) milk. A portion of the whey proteins have been removed so that the casein to whey protein ratio is no longer the 80:20 ratio typical in milk. Ratio of casein to whey proteins typically ranges between 82:18 and 95:5. Product may also be referred to as native phosphocasein. Concentrates (MCC) and Micellar CaseinDry form of microfiltered (MF) milk. A portion of the whey proteins have been removed so that the casein to whey protein ratio is no longer the 80:20 ratio typical in milk. Ratio of casein to whey proteins typically ranges between 82:18 and 95:5. Product may also be referred to as native phosphocasein. Isolates (MCI).
Concentrated Milk Proteins comply with all provisions of the U.S. Federal Food, Drug, and Cosmetic Act.
MPC 25-50%
MPC 51-70%
MPC 71-89%
Milk Protein Isolate 90+%
Micellar Casein
Composition: Milk Protein Concentrates (MPCs) and Milk Protein Isolate (MPI)
| MPC 40 | MPC 42 | MPC 56 | MPC 70 | MPC 80 | MPC 85 | MPI | ||
|---|---|---|---|---|---|---|---|---|
| Parameter | Units of Measure | Limits (protein limits are minima; all other limits are maxima) | ||||||
| Protein (1) | % | 39.5 | 41.5 | 55.5 | 69.5 | 79.5 | 85.0 | 89.5 |
| Lactose | % | 52.0 | 51.0 | 36.0 | 20.0 | 9.0 | 8.0 | 5.0 |
| Fat | % | 1.25 | 1.25 | 1.50 | 2.50 | 2.50 | 2.50 | 2.50 |
| Total moisture | % | 5.0 | 5.0 | 5.0 | 6.0 | 6.0 | 6.0 | 6.0 |
| Ash | % | 10.0 | 10.0 | 10.0 | 10.0 | 6.0 | 6.0 | 6.0 |
Composition: Microfiltered Milk Protein Concentrates (MMPCs) and Isolates (MMPIs); and Micellar Casein Concentrates (MCCs) and Isolates (MCIs)
Several different MMPC, MMPI, MCC and MCI products are commercially available, each of which is identified by a number which represents the protein content of the product. These include:
| 42 | 70 | 80 | 85 | MMPI or MCI | ||
|---|---|---|---|---|---|---|
| Parameter | Units of Measure | Limits (protein limits are minima; all other limits are maxima) | ||||
| Protein (2) | % | 41.5 | 69.5 | 79.5 | 85.0 | 89.5 |
| Lactose | % | 51.0 | 16.0 | 10.0 | 3.0 | 1.0 |
| Fat | % | 1.25 | 2.50 | 3.00 | 3.00 | 3.00 |
| Total moisture | % | 5.0 | 6.0 | 6.0 | 6.0 | 7.0 |
| Ash | % | 6.0 | 8.0 | 8.0 | 8.0 | 8.0 |
(2) For the 85 and isolate products, the protein limits are on a dry basis instead of the as-is basis. All other units in the table are on the as-is basis.
Other Characteristics
No additional physico-chemical requirements are defined for Concentrated Milk ProteinsObtained by concentrating bovine skim milk through filtration processes so that the finished dry product contains 40% or more protein by weight. Concentrated milk protein products may be produced by filtration, dialysis or any other safe and suitable process by which all or part of the lactose and minerals may be removed. Products cannot be produced by combining separately produced casein (caseinate) and whey proteins (ADPI definition). Microbiological requirements are as follows:
Microbiological Analysis
| Parameter | Units of Measure | Limits |
|---|---|---|
| Standard plate count | CFU/g | 30,000 maximum |
| Yeast and mold | CFU/g | 100 maximum |
| Coliforms (3) | CFU/g | 10 maximum |
| Enterobacteriaceae (3) | CFU/g | 10 maximum |
| Salmonella genus | CFU/sample (4) | not detected |
| Listeria genus | CFU/g | not detected |
(3) The food industry is trending toward Enterobacteriaceae (“EB”) as the most commonly used category of indicator organisms for gauging general process sanitation. For compliance with this Standard, either coliformsRod shaped, Gram negative bacteria that are found in the digestive tract of warm-blooded animals, and in plant and soil material. Coliforms often are used as an indicator organism for possible fecal contamination. See also total and fecal coliforms. and/or EB shall be utilized, at the discretion of the manufacturer.
(4) Typical minimum sample size for Salmonella testing is 25 g, but the exact sample size and methodology is left to the discretion of the manufacturer.
Methods of Analysis
| Parameter | Reference Method |
|---|---|
| Protein | SMEDP 15.132 (N x 6.38) |
| Lactose | SMEDP 15.092 |
| Fat | AOAC 989.05 |
| Moisture | AOAC 927.05 |
| Ash | AOAC 900.02 |
| Coliforms | AOAC 989.10 |
| Microbiological tests | FDA BAM |
Product Labeling
Recommended identifications:
Milk Protein Concentrate: where the % protein is declared
Milk Protein Isolate: where the protein content conforms to the limit defined herein
Microfiltered Milk Protein Concentrate: where the % protein is declared
Microfiltered Milk Protein Isolate: where the protein content conforms to the limit defined herein
Micellar CaseinDry form of microfiltered (MF) milk. A portion of the whey proteins have been removed so that the casein to whey protein ratio is no longer the 80:20 ratio typical in milk. Ratio of casein to whey proteins typically ranges between 82:18 and 95:5. Product may also be referred to as native phosphocasein. Concentrate: where the % protein is declared
Micellar CaseinDry form of microfiltered (MF) milk. A portion of the whey proteins have been removed so that the casein to whey protein ratio is no longer the 80:20 ratio typical in milk. Ratio of casein to whey proteins typically ranges between 82:18 and 95:5. Product may also be referred to as native phosphocasein. Isolate: where the protein content conforms to the limit defined herein
Concentrated Milk ProteinsObtained by concentrating bovine skim milk through filtration processes so that the finished dry product contains 40% or more protein by weight. Concentrated milk protein products may be produced by filtration, dialysis or any other safe and suitable process by which all or part of the lactose and minerals may be removed. Products cannot be produced by combining separately produced casein (caseinate) and whey proteins (ADPI definition) can be used as food ingredients in a variety of food categories. Depending on the food category of use, they can serve as emulsifiersCompounds that stabilize an emulsion. Examples: Egg yolk, glycerin esters and sugar esters, flavor enhancers, flavoring agents, formulation aids, humectants, stabilizersBind water molecules or form networks that keep water from moving freely. Examples: gelatin, modified cellulose, starch, agar-agar, pectin, casein and whey proteins., thickeners, and texturizers; and as sources of high-quality protein.
Product should be stored, shipped, and utilized according to the manufacturer’s established recommendations. As guidance, product should be stored and shipped in a cool, dry environment with temperature below 80°F and relative humidity below 65%. Stocks should be rotated and utilized in accordance with the manufacturer’s established date of expiration or retest.
Multiwall kraft bags with polyolefin inner liner, or other suitable closed containers (e.g., totes) are typical.
In no event shall ADPI be liable for any direct, indirect, incidental, special, exemplary, or consequential damages (including, but not limited to: the need to procure substitute goods or services; loss of use, data, or profits; or business interruption) however caused and on any theory of liability, whether in contract, strict liability, or tort (including negligence or otherwise) arising in any way out of the publication, use of, or reliance upon any standard, even if advised of the possibility of such damage and regardless of whether such damage was foreseeable.
