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MPC contains micellar casein, whey proteins, and bioactive proteins in the same ratio found in milk. As the protein content of MPC increases, the lactose levels decrease. This high-protein low-lactose ratio makes MPC an appealing ingredient for protein-fortified beverages and foods and low-carbohydrate foods. [2]
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.
Below is a list organised by food group and given in measurements of grams of protein per 100 grams of food portion. 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.
Rather they refer to what percentage of the total weight is milk fat. For example, one cup of milk weighs about 225 grams. Of that weight, 2% milk holds 5 grams of fat and whole milk contains 8 grams.
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