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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

Is there a limit to how much MPC can be added to yogurt?

Yes. When MPC is utilized at higher levels in yogurt formulas, the casein starts to impart a gritty, grainy texture to the yogurt gel. This is not a significant problem with regular yogurts here in the USA or in Europe, as it is highly unlikely that a manufacturer would add MPC to their yogurt milk.… Learn More

Is MPC a good functional ingredient for use in Greek yogurt?

MPC is a valuable functional ingredient in Greek-style yogurt. The lowest protein content of the Greek yogurts for sale in the USA are 2 times regular yogurt protein content. If we look at regular yogurt as 3.2% protein, then Greek- style yogurts would have protein contents of 6.4% and up. If one wa… Learn More