FRESHNESS, FLAVOR, AND CONSISTENCY SETS OUR PERMEATE APART

MPP

IDAPRO MILK PERMEATE POWDER

IdaPro Milk Permeate Powder (MPP) is manufactured from fresh pasteurized skim milk using a proven low-heat membrane filtration process. Ultra-filtration and dia-filtration effectively separate proteins and carbohydrates along with a portion of the water soluble vitamins and minerals that flow into the milk permeate product. Unlike whey permeate which is made from byproducts of the cheese making process, IdaPro MPP contains only what is found in fresh milk.

Milk permeate powder is typically 85 percent lactose (minimum 80 percent), 3 percent protein, 9 percent ash, and free moisture levels at 1.5 percent or lower. The total moisture level averages 5 percent with free moisture at 1.5 percent or lower. IdaPro MPP was designed to be the highest quality milk permeate available on the market. In contrast to whey permeate, IdaPro MPP is non-hygroscopic, with a near-neutral pH and a sweet, bland, milky flavor and aroma. It is Grade A and manufactured for the food market. A few of the major uses of Idaho Milk Products Milk Permeate are:

  • Standardization of skim milk powder and dairy blends
  • Bakery and confectionery
  • Dairy-based blends
  • Frozen desserts and novelties
  • Cultured dairy products
  • Maltodextrin replacement as fillers in nutrition products

IdaPro MPP is packaged in multi-walled paper bags with a double polyethylene liner (net content 25 kilograms). Also available in polyethylene lined totes (net weight 1000 kilograms).

Contact us today to learn how milk permeate can enhance your products.

 

BAKERY AND CONFECTIONERY

IdaPro MPP is a great alternative ingredient to skim milk powders, whey powder, and lactose. In most bakery applications, milk permeate can replace sweet whey powder on a 1:1 basis and at a discount to sweet whey. Milk permeate provides the same browning characteristics and has a superior flavor profile to whey powder. In addition, the minerals in milk permeate can assist with sodium reduction without sacrificing flavor. From compound coatings and caramels to cookies and cakes, IdaPro MPP is an excellent choice to reduce cost and improve yield and flavor.

 

DAIRY-BASED BLENDS

Milk-based blends cover a multitude of products, including ice cream blends, bakery blends, nonfat dried milk, milk protein concentrates for specific applications, and more. There are two major milk components in these blends that are adjusted to enhance functionality: protein and carbohydrate. Both Idaho Milk Products IdaPro Milk Protein Concentrate (MPC) and IdaPro MPP are designed for use in the entire spectrum of dairy-based blends. 

IdaPro MPP is unique because it is filtered from fresh skim milk and dried separately, as opposed to whey permeate powder which is derived from the cheese making process. The lactose portion of milk permeate is a minimum of 80 percent, with a remainder of naturally occurring minerals and vitamins with slight amounts of protein and fat. Milk permeate is added to dairy-based blends as a dairy-based bulking agent, especially in blends where protein is being standardized. The International Codex Standards adopted by the international community allow only milk permeate and lactose for use in standardizing nonfat dried milk and skim milk protein levels. IdaPro MPP is a coveted ingredient in many dairy blends because of its mild, sweet, milky flavor, non-hygroscopic nature, and uniform crystal size. These characteristics enhance ease of blending for the manufacturer and ease of use for the end user.