Milk Protein Concentrate (MPC) is made by removing the fat from fresh Grade A milk through separation, then removing a portion of the Lactose and milk minerals using ultra-filtration. The resulting product is then pasteurized and spray dried to a moisture content of 4% maximum. Milk protein concentrate powder is made from fresh, sweet milk to which no preservative, alkali, neutralizing agent or other chemical has been added and which has been pasteurized.

 

Physical & Chemical Specifications:

 

                                   MPC 40%       MPC 56%       MPC 70%

Protein (as is)          40.0% min         56.0% min      70.0% min

Lactose                     56.5% min        30.5% min      16.5% min

Fat                                1.5% max      1.5% max         1.5% max

Ash                                  8% max        8% max             8% max

Moisture                       4.0% max      4.0% max          4.0% max

Antibiotics                Not Detected  Not Detected  Not detected

 

Microbiological Specifications:

 

Aerobic plate count : 50,000 cfu/g max

Coliforms    : 10 cfu/g max

Yeasts and Mold    : 50 cfu/g max

E. Coli  : 10 cfu/g max

Salmonella  : Negative

Staphylococcus  : 10 cfu/g max

Aerobic Thermophilic Spores  : 1000

 

Shelf Life:

12 months under optimal storage conditions. 

 

Packaging:

20 or 25kg bags Kraft paper multi-wall with inner polyethylene liner.