How does MPC eliminate acid whey waste?

High-protein or Greek-style yogurt made with MPC eliminates acid whey waste by straining skim milk solids before making yogurt and eliminating the need for a second straining step that generates acid whey after the yogurt is manufactured. When used at the optimal levels, the water binding properties and flavor attributes of MPC result in creamy, great tasting yogurt without the need of adding an extra centrifuging step at the conclusion of the yogurt making process.