Milk Protein Concentrates (MPCs) have emerged as multifunctional dairy ingredients that bridge nutritional adequacy with technological performance. Produced through advanced membrane filtration processes, MPCs retain native casein–whey protein ratios and deliver high protein density with reduced lactose, making them suitable for diverse food and nutrition applications. Their compositional attributes—including complete amino acid profile, calcium-binding capacity, and balanced mineral distribution—support both health benefits and functional properties such as solubility, emulsification, foaming, water-binding, and heat stability.
This review highlights the evolution of MPCs from basic protein fortifiers to engineered functional ingredients tailored for high-protein beverages, fermented dairy systems, bakery products, sports nutrition, clinical feeding, and geriatric diets. It also examines processing challenges such as solubility constraints, heat-induced aggregation, mineral imbalance, and storage-related deterioration, alongside emerging technological strategies to enhance performance.
From an industry perspective, EnNutrica (Dindigul Farm Product Limited) exemplifies the application-driven approach to MPC manufacturing, offering customized grades optimized for specific end-use requirements. By aligning nutritional completeness with functional versatility, MPCs are positioned as strategic ingredients in advancing clean-label, sustainable, and personalized nutrition solutions. Collectively, scientific insights and industrial practices underscore MPCs as pivotal tools in shaping the future of dairy-based protein fortification and innovation.
