Besto MPC 70 is a functional milk protein concentrate with 70% protein content, produced by preserving the natural components of milk. It has been specifically developed to enhance the structural integrity of fermented dairy products and fresh cheeses while ensuring cost efficiency. By offering lower lactose and higher protein compared to standard milk powder, it standardizes process quality.
MPC 70 creates a firmer gel structure in yogurts by balancing the protein content of the production milk and maximizes yield in cheese production.
Prevents serum separation (syneresis) in products like yogurt and labneh thanks to its excellent water-binding properties.
Ensures no off-flavors in the final product thanks to high-purity production stages, preserving the pure taste of milk.
Optimizes production costs by offering a more efficient protein-cost balance compared to milk powder for dry matter increase.
| Product Property | Analysis Value | Application Area | Advantage |
|---|---|---|---|
| Protein (on Dry Basis) | Min. 70% | Yogurt and Ayran | Texture and structure development |
| Fat | Max. 2.0% | Diet Products | Non-fat dry matter control |
| Lactose | Max. 18% | Fermented Products | Balanced acidification rate |
| Moisture | Max. 5.0% | All Food Groups | Stable shelf life and storage |
| Solubility | High | Industrial Mixers | Fast and homogeneous dispersion |
Contact our expert team to calculate the yield increase you will achieve by using MPC 70 in your production recipe and to request samples.
Request Quote & Sample