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This high-protein low-lactose ratio makes MPC an appealing ingredient for protein-fortified beverages and foods and low-carbohydrate foods. [2] MPC can make products more heat stable, and it can provide solubility and dispersibility when used. [2] This solubility makes MPCs beneficial in dairy-based mixes. [3] MPC is useful in foaming and whipping.
Media Player Classic, a software media player; MPC Computers, a former US computer maker; Multimedia PC, a recommended configuration for a personal computer; Multi-Personal Computer, a line of desktop personal computers released by Columbia Data Products
The reduction of water content has the greatest effect of increasing protein as a proportion of the overall mass of the food in question. Not all protein is equally digestible. Protein Digestibility Corrected Amino Acid Score is a method of evaluating the protein quality based on the amino acid requirements of humans. [1]
This includes casein, caseinates, whey products (including whey butter and whey cream), cultured milk products (including yogurt, sour cream and cultured buttermilk), ultrafiltered milk, milk protein concentrate, milk serum proteins and fats.
It is a 5% solution of lactose in water and contains the water-soluble proteins of milk as well as some lipid content. [2] Processing can be done by simple drying, or the relative protein content can be increased by removing the lactose, lipids and other non-protein materials. [3] The main method to extract protein from whey is membrane ...
Separated from milk through the process of fractionation, it is a functional compound [2] and consists of several milk proteins which are biologically active. The composition is approximately 54% lactoferrin and 41% lactoperoxidase , [ 3 ] with other active proteins, such as Cyastin C and high mobility group-like proteins, making up the ...
Processed cheese is made with the goal of being meltable without the fat separating from the protein. A traditional cheese consists of individual fat globules trapped in a network of casein, with calcium holding the casein molecules together. With prolonged heating, the typical result is a lumpy combination of protein gel and liquid fat on top. [8]
While quantitatively these only represent 1% to 2% of total milk protein content, [16] MFGM proteins are of significant interest because many are known to have bioactive and potentially beneficial properties; almost half of identified proteins have membrane/protein trafficking or cell signaling functions. [17]