Besto MPC 85 is obtained by increasing the protein ratio of fresh skimmed milk to 85% through ultrafiltration and spray drying. It contains both casein and whey proteins in their natural proportions. With its low lactose content and high functionality, it is used as a texture enhancer and nutritional component in a wide range of products from cheese production to sports nutrition.
It increases cheese yield by standardizing the protein content of the production milk and provides a creamy texture, especially in low-fat products.
Minimizes serum separation (syneresis) in yogurt and cheeses thanks to its excellent water-binding capacity.
Stabilizes fat and water phases, creating a smooth structure in products such as ice cream and sauces.
An ideal protein source for dietetic and functional foods with its very low lactose content.
| Parameter | Value | Application Advantage |
|---|---|---|
| Protein (Dry Basis) | Min. 85% | Maximum protein enrichment |
| Lactose | Max. 4% | Low calorie and special diet products |
| Fat | Max. 2% | Non-fat dry matter control |
| Moisture | Max. 5% | Stable shelf life |
| Solubility | Excellent | Fast process integration |
To gain efficiency and cost advantages using MPC 85 in your production recipes, you can get support from our technical team and request samples.
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