SESSION 2 - DAIRY INGREDIENTS FOR CHEESE Use of MPC or Micellar Casein as an Ingredient in Process Cheese or in Cheese Milk Extension

Milk protein concentrate (MPC) manufacture utilizes ultrafiltration to produce partially or completely delactosed high protein dairy ingredients. A variety of products are available in the liquid or dried form and range in protein content on a dry basis from 56 to 85%. The protein in MPC is a mixture of native casein and whey protein at a concentration of 80 and 20% of the total protein, respectively. Essentially, MPC is skim milk powder with a portion of the lactose and soluble minerals removed. Consequently, MPC has an advantage over condensed skim milk or skim milk powder in applications that require a maximum amount of highly soluble protein and a limited amount of lactose and is routinely used as an ingredient in process cheese products or to fortify milk prior to natural cheese manufacture. Micellar casein concentrate (MCC) is similar to MPC except it is produced by microfiltration of skim milk instead of ultrafiltration. Microfiltration of skim milk results in the removal of whey protein, lactose and soluble minerals. Consequently micellar casein has an increased ratio of casein to whey protein as compared to MPC. MCC typically has >92% casein as a percentage of protein and greater than 80% protein on a dry basis. As a result of the increased ratio of casein: total protein in MCC, when it is used in process cheese, a modification in functional properties (firmness, melt and viscosity) is observed relative to MPC. These modified functional properties provide increased flexibility in a process cheese formation and provides an opportunity to optimize the cost of formation. Additionally MCC can be used to fortify milk prior to natural cheese production. In this application MCC again has advantages as compared to MPC that result in increased yield and improved ripening.