How might a person formulating an enteral nutrition RTD improve heat stability when using MPC?

Milk protein concentrates (MPC) are becoming a preferred source of protein in ready-to-drink dairy beverages. Calcium-mediated aggregation of proteins during storage is one of the main reasons for the failure of these beverages. A recent study shows the possibility of improved heat stability usage of reduced levels of phosphate when calcium reduced MPC was used in enteral dairy beverage formulation.  Click here to view a copy of the abstract for the study.