Abstract
Milk protein concentrates (MPCs) are dried milk protein powders manufactured by membrane filtration processes such as ultrafiltration and diafiltration followed by spray-drying. Due to their excellent nutritional qualities and physicochemical functionalities, MPCs are becoming widely recognized for their potential applications in the formulation of a variety of food products including protein-fortified nutritional bars and beverages, and dairy foods such as cheese, yogurt, and ice cream. This review describes functional and hydration properties of MPCs, focusing on its rennet gelation behavior, stabilization of oil-in-water emulsions, decreases in the solubility during storage, and potential approaches to remedy the reduced solubility. Similarities and differences in functional properties between MPC and other dairy ingredients such as non fat dry milk (NFDM), skim milk powder (SMP), and caseinates are highlighted. The effect of temperature and moisture during storage on the development of insolubility of MPC and its implications on the molecular mechanism of the solubility loss are discussed.
