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.
Formulators frequently struggle with producing higher protein yogurts without a gritty or grainy mouthfeel and chalkiness. Our IdaPlus 1085 milk protein solves this dilemma with reduced calcium phosphate content, which opens up the structure of casein micelles, allowing for quicker dispersion and hy… Learn More
Our new IdaPlus 1085 is a functional protein that works extremely well in Greek-style and traditional yogurt applications where stronger gel set and less syneresis is desired. Due to proprietary processing, IdaPlus 1085 provides more serum phase casein than a standard MPC. The serum phase casein int… Learn More
Our new IdaPlus 1085 is a functional protein that works extremely well in drinking yogurt applications. In drinking yogurts, even at higher protein levels, it delivers lower viscosity than standard MPCs and maintains it over the shelf life of the product. A reduction of calcium phosphate in IdaPlus … Learn More
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
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
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
We can definitely say that MPC will contribute to a more realistic milky and yogurt flavor than will WPC. Whey proteins are not primary to yogurt…in authentic, old fashioned 3.2% protein yogurt without stabilizers, the whey proteins are present only at a level of 0.58% while casein is present … Learn More
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
If a manufacturer wants to make a Greek-style yogurt with a protein content above 6.4%, we suggest using WPC in combination with MPC to obtain the remainder of desired protein fortification above 6.4%. As with regular yogurt, the MPC will provide realistic yogurt gel texture and bind water for prolo… Learn More
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