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were being sold with packaging that described it as a "Pasteurized
Process Cheese" and "Pasteurized Process Cheese Spread" respectively, which the FDA claimed were misbranded because the products declared milk protein concentrate (MPC) in its ingredients listing. Both products are now sold in the US
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and dispersibility when used. This solubility makes MPCs beneficial in dairy-based mixes. MPC is useful in foaming and whipping. The proteins in MPC act at air/water interface to form a stable film of air bubbles. This stabilizes meringues, mousses, cakes, ice creams, whipped cream and soufflés. The
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further concentrate the remaining materials to form a powder. Depending on the purpose of the final product, different heat treatments can be used to process ultrafiltered or blended varieties of MPC. An MPC product processed with low heat will maintain higher nutritional value.
111:, cultured products, frozen desserts, bakery and confection applications. MPC can be financially advantageous to producers of milk for cheese production, as its addition increases the protein level of the product achieving greater cheese yield for less capital investment.
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to make a skim concentrate that is lactose-reduced. This process separates milk components according to their molecular size. Milk then passes through a membrane that allows some of the
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78:, however, will not pass through the membrane due to their larger molecular size. The proteins, lactose, and minerals that do not go through the membrane are then spray dried.
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in sausages and other processed meats, dairy drinks, soups, vinaigerettes, sauces and bakery products. Essential in many of its applications, an MPC can increase the
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on imports. MPCs however are not subject to a tariff rate quota, so most MPCs used are imported. US dairy producer groups claim that foreign manufacturers using
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products, the MPC classification includes concentrates made through other processes, such as blending nonfat dry milk with highly concentrated proteins, such as
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levels decrease. This high-protein low-lactose ratio makes MPC an appealing ingredient for protein-fortified beverages and foods and low-carbohydrate foods.
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as a "Pasteurized
Prepared Cheese Product", a term for which the FDA does not maintain a standard of identity, and which therefore may contain MPC.
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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
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341:, U.S. Food and Drug Administration to Kraft Foods North America, Inc. 18 December 2002. Accessed 9 February 2010.
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Applications of MPC include: use in nutritional beverages, nutritional and dietary products, aged care products,
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In the US dairy farmers are protected from international competitors with a range of measures, including
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of a food product due to its interior protein structure. The lactose and proteins in MPC undergo
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Report for
Congress: Agriculture: A Glossary of Terms, Programs, and Laws, 2005 Edition
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in the production of MPC are circumventing existing quotas on nonfat dry milk.
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34:) concentrate that is 40 percent or more protein by weight." In addition to
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26:. The United States officially defines MPC as "any complete milk protein (
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proteins in MPC act at the oil/water interface to form and stabilize fat
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MPC can make products more heat stable, and it can provide
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16:Concentrated milk product of 40-90% milk protein
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444:United States Department of Agriculture
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369:, Senator Charles E. Schumer's website
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50:To make milk protein concentrate,
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379:Hickey, Bernard (23 March 2010).
410: This article incorporates
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427:Congressional Research Service
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351:"What Is 'Real Kraft Cheese'?"
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381:"Why bother with a US FTA?"
142:Impact on the United States
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254:"Milk Protein Concentrate"
367:"Schumer Urges Clampdown"
62:. The skim milk is then
54:is first separated into
20:Milk protein concentrate
337:10 January 2011 at the
332:WARNING LETTER CHI-6-03
412:public domain material
386:The New Zealand Herald
91:Functionality in food
36:ultrafiltered milk
136:Maillard browning
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101:protein bars
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80:Spray drying
64:fractionated
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24:milk protein
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303:14 February
215:14 February
156:Kraft Foods
84:evaporation
32:lactalbumin
438:Categories
392:25 October
260:20 October
182:References
123:solubility
52:whole milk
46:Processing
150:issued a
132:viscosity
128:emulsions
60:skim milk
335:Archived
313:cite web
225:cite web
164:Velveeta
172:tariffs
116:lactose
109:cheeses
105:yogurts
72:lactose
66:using
40:casein
28:casein
423:(PDF)
414:from
297:(PDF)
290:(PDF)
209:(PDF)
202:(PDF)
158:that
56:cream
30:plus
449:Milk
394:2011
319:link
305:2011
262:2011
231:link
217:2011
162:and
82:and
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154:to
148:FDA
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