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Is MPC a functional ingredient for use in yogurt?

Yes. MPC is an excellent functional yogurt ingredient. MPC, having the same protein ratios as the milk from which yogurt is made, will not change the expected yogurt gel texture. It imparts the standard casein polymer gel that natural yogurt displays and not the starchy, gummy, custardy, pudding gel… Learn More

Is there a problem with adding too much Whey Protein to yogurt?

Yes. There are two primary problems: When whey proteins heat denature, disulfide cross bridging between molecules occurs and, with extreme heat, a release of sulfur also occurs. The yogurt pasteurizing step of 195° F for 8 to 10 minutes is extreme and can promote a release of sulfur. The released s… Learn More

Does WPC bind water as well as MPC?

No. Anyone who has seen 10% solids WPC dispersions knows that they’re water thin. So, yogurt manufacturers heat denature the added whey protein along with the whey proteins that are present in the yogurt milk. Heat denatured whey proteins bind significantly more water than do undenatured whey … Learn More

How do MPC and WPC compare in yogurt applications?

Prior to the introduction of MPC, WPC was commonly used throughout the yogurt industry as the functional protein ingredient to increase yogurt gel strength and decrease gel syneresis (wheying off). A number of dairy industry studies throughout the years have found an increase in yogurt gel strength … Learn More

What is the purpose of adding milk proteins to yogurt?

People add Milk Protein Concentrate (MPC) and/or Whey Protein Concentrate (WPC) to yogurt as functional ingredients. They are sometimes erroneously referred to as “stabilizers”. Prior to MPC being plentiful, it was noted that adding a protein product to yogurt milk did improve yogurt gel… Learn More

What percentage of rennet casein can be replaced with MPC/MPI in processed cheese type applications? What happens if you replace too much? When replacing rennet casein does it have to be MPI-85?

The amount of rennet casein that can be replaced with MPC/MPI depends on the type of processed cheese application and the expertise of the manufacturer. In general, almost every manufacturer should be able to replace one-third of their rennet casein requirement with MPC/MPI without any noticeable ch… Learn More

Why do we measure glutamic acid and not L-glutamine?

By the method used to run an amino acid assay, the amide group on glutamine is sheared off during the breaking of peptide bonds, changing the glutamine into glutamic acid. They are not the same thing…but by an amino acid assay, glutamine always shows up as glutamic acid. Unfortunately, it does… Learn More