company tower banner
Baltmilk Company Logo

LACTOPRIMA PRO MPC85 LF

1 of 12 products in this brand
LACTOPRIMA PRO MPC85 LF is the powder produced from cow’s pasteurized skimmed milk by ultrafiltration and spray drying process. Lactose is hydrolyzed by the enzymatic method.

Ingredient Name: Milk Protein Concentrate

Ingredient Origin: Dairy Origin

Labeling Claims: Lactose-free

Physical Form: Powder, Solid

    Knowde Enhanced TDS

    Identification & Functionality

    Ingredient Origin
    Ingredients
    Milk Protein Concentrate
    Functionality
    • Solubility.
    • Heat stability.
    • Milky and slightly sweet taste.
    • Browning.
    • Emulsification.
    • Foamability.
    • Coagulation.

    Features & Benefits

    Labeling Claims

    Applications & Uses

    Applications

    Dairy

    • Usage
      • Lactose free products:
        • Yogurts: stirred, greek-style, set, drinking
        • Other fermented dairy
    • Benefits
      • High Milky and slightly sweet smell and flavor.
      • Low Lactose content.
      • High Protein content.
      • High Calcium.
      • High Nutritional value.
      • High Viscosity.
      • High Water binding.
      • High Texture.
      • High Smoothness.
      • High Creaminess.
      • High Thickness.
      • Low Sandiness.
      • Low Syneresis.
      • Stabilizer replacer.
      • Heat stability.
      • Good solubility.
      • Low Sugar in recipe.

    Sport Nutrition

    • Usage​​​​​​​

      • Lactose free products:
        • Protein powders.
        • Bars.
        • Cereals.
        • Tablets.
        • Meal replacement.
    • Benefits​​​​​​​
      • Low Lactose content.
      • High Protein content.
      • High BCAA.
      • High Calcium.
      • High Muscle mass growth.
      • Good solubility.
      • Low Sugar in recipe.

    Weight Management

    • Usage​​​​​​​

      • Lactose free products:
        • Protein powders.
        • Bars.
        • Cereals.
        • Tablets.
        • Meal replacement
    • Benefits​​​​​​​
      • Low Lactose content.
      • High Protein content.
      • High Satiety.

    Beverages

    • Usage​​​​​​​
      • Lactose free nutritional  beverages
    • Benefits​​​​​​​
      • Low Lactose content.
      • High Protein content.
      • High Nutritional value.
      • High Milky and slightly sweet smell and flavor.
      • High Viscosity.
      • High Emulsification.

    Confectionery

    • Usage​​​​​​​
      • Coatings.
      • Creams.
      • Puddings.
      • Meringues.
      • Chocolate.
      • Mousses.
      • Toffees.
    • Benefits​​​​​​​
      • High Emulsification.
      • High Texture.
      • Heat stability.
      • High Foamability.
      • High Smoothness.
      • High Lightness.
      • Low Sugar in recipe.

    Bakery

    • Usage​​​​​​​
      • Cakes
      • Breads
      • Cookies
      • Muffins
      • Fortified food
      • Blends
      • Bars
    • Benefits
      • High Emulsification.
      • High Texture.
      • High Protein content.
      • Low Carbohydrates.
      • Lactose.
      • Low Content.
      • High Flavor and color formation.
      • High Milk & egg substitution.
      • Heat stability.
      • Low Sugar in recipe.

    Properties

    Physical Form
    Typical Properties
    ValueUnitsTest Method / Conditions
    Fat Contentmax 2--
    Protein Content (in dry matter)min 85%-
    Lactose max 0.1%-
    Moisture Contentmax 6%-
    Ash Contentmax 8.5%-
    pH Value6.7 - 7.0--

    Packaging & Availability

    Packaging Type
    Packaging

    Packaged in multiply paper bags with polyethylene liner inside (20 kg net). Also available in big bag with polyethylene liner (1000 kg net).