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As it is derived from milk, MPC is not vegan. However, dairy products are considered vegetarian. A vegan avoids all animal products, including eggs and dairy, while vegetarians tend to consume dairy products and eggs. Vegetarianism is usually a diet, while veganism is a lifestyle.

What are the flavor differences between MPC/MPI and WPC/WPI?

MPCs/MPIs have a clean, light, milky flavor compared to WPCs/WPIs. As WPC/WPIs are a byproduct of cheese production, they can have various off-flavors due to processing such as sourness, bitterness, and broth-like. These off-flavors result from high usage levels of sodium, potassium, and chlorine. W… Learn More

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… Learn More

What is Acid Whey?

Acid whey is a byproduct of making acid types of dairy products including high-protein or Greek-style yogurts made with a centrifuge method. In order to concentrate the yogurt, the whey is “strained” off. While acid whey can be used in limited quantities in many applications including animal fee… Learn More

What ratio of MPC and WPC is best for Greek-style yogurt?

It depends entirely on the desired yogurt protein content. We would recommend: 6.4% Protein Greek-style yogurt: 3.2% protein from the yogurt milk, 3.2% protein from MPC or an MPC/WPC blend. 100% MPC or a 90% MPC/10% WPC blend. 7.0% Protein Greek-style yogurt: 3.2% protein from the yogurt milk, 3.0% … Learn More