Innovative Uses of Milk Protein Concentrates in Product Development Shantanu Agarwal, Robert L. W. Beausire, Sonia Patel, and Hasmukh Patel Milk protein concentrates (MPCs) are complete dairy proteins (containing both caseins and whey proteins) that are available in protein concentrations ranging from 42% to 85%. As the protein content of MPCs increases, the lactose levels decrease. MPCs are produced by ultrafiltration or by blending different dairy ingredients. Although ultrafiltration is the preferred method for producing MPCs, they also can be produced by precipitating the proteins out of milk or by dry-blending the milk proteins with other milk components. MPCs are used for their nutritional and functional properties. For example, MPC is high in protein content and averages approximately 365 kcal/100 g. Higher-protein MPCs provide protein enhancement and a clean dairy flavor without adding significant amounts of lactose to food and beverage formulations. MPCs also contribute valuable minerals, such as calcium, magnesium, and phosphorus, to formulations, which may reduce the need for additional sources of these minerals. MPCs are multifunctional ingredients and provide benefits, such as water binding, gelling, foaming, emulsification, and heat stability. This article will review the development of MPCs and milk protein isolates including their composition, production, development, functional benefits, and ongoing research. The nutritional and functional attributes of MPCs are discussed in some detail in relation to their application as ingredients in major food categories. Keywords: milk proteins, milk protein concentrate, milk protein isolate, food application, functional properties Introduction Milk protein concentrates (MPCs) and milk protein isolates (MPIs) are milk ingredients that contain high-quality proteins from milk (International Dairy Federation 1994). These protein ingredients, usually sold as dry powders, offer the global food and beverage industry versatile protein ingredients with excellent flavor, functionality, and nutritional properties (Mulvihill and Ennis 2003). The growth and development of the whey industry demonstrates the myriad of potential ingredients that can be developed and produced as separation technologies develop, such as ultrafiltration (UF), diafiltration (DF), and microfiltration (Novak and others 1992; Zydney 1998; Maubois 2002). These technologies are increasingly being applied to skim milk. From a small base in New Zealand and the European Union, a global business in MPCs and MPIs has now developed (Lagrange 2012). Initially, concentrating milk proteins was a means of moving milk solids across international borders at favorable tariff rates. This, however, has now evolved with MPCs finding use in the manufacture of process MS 20141614 Submitted 9/26/2014, Accepted 1/14/2015. Author Agarwal is with Dairy Management Inc., 10255 West Higgins Road, Suite 900, Rosemont, IL 60018-5616, U.S.A. Author Beausire is with KaiNutra LLC, 6617 Apache Ct., Niwot, CO 80503, U.S.A. Author S. Patel is with Inst. for Dairy Ingredient Processing, Dairy Science Dept., College of Agricultural and Biological Sciences, P.O. Box 2104, Alfred Dairy Science 324, SDSU Brookings, SD 57007, U.S.A. Author H. Patel is with Dept. of Food and Dairy Science, South Dakota State Univ., Brookings, SD 57007, U.S.A. Direct inquiries to author Patel (E-mail: [email protected]). Author disclosures: S.A. works for Dairy Management Inc. and is responsible for managing dairy ingredient research at National Dairy Foods Research Centers. R.L.W.B. is president of an independent consulting company, KaiNutra LLC, which provides market development services for a number of ingredient companies. He is remunerated for his participation by Dairy Management Inc. R C 2015 Institute of Food Technologists doi: 10.1111/1750-3841.12807 Further reproduction without permission is prohibited cheese, cream cheese, natural cheese, ice cream, yogurt/fermented dairy products, and nutritional and meal replacement beverages (Lagrange 2012). The number of producers has grown as well as the volume and sophistication in trade and applications. MPCs are now developing into their own niche as providers of high-quality and versatile proteins for numerous applications. This paper outlines the key attributes and applications of these proteins in food systems listed with increasing complexity. MPCs MPCs are the complete dairy protein complexes that contain both casein and whey proteins in the same ratio as milk. These proteins are in their native state; that is, the caseins are still in a form that strongly resembles the initial casein micelles in milk and the whey proteins are largely undenatured, assuming that the heat load is kept to a minimum during processing (Martin and others 2010). When compared to skim milk powder (SMP) or whole milk powder (WMP), MPCs are higher in protein and lower in lactose (Novak 1996; Mulvihill and Ennis 2003). Thus, they provide a concentrated source of protein for nutritional value and sensory and functional properties in final applications (Mulvihill and Ennis 2003). New technologies are often required to develop novel ingredients. Separation technologies provide the basis for adding value to milk by delivering protein ingredients that meet specific functional and nutritional needs that are not achievable with other standard milk powders in food formulations (Huffman and Harper 1999). MPCs are generally manufactured by UF processes that removes the majority of lactose and soluble minerals and retains the milk protein, followed with spray-drying (Novak 1996). Although UF is the preferred method for procuring MPCs (Novak 1996), alternative methods include precipitation of proteins or dry-blending Vol. 80, S1, 2015 r Journal of Food Science A23 Special Supplement (by invite only) Abstract: Application of milk protein concentrates . . . Table 1–Composition of common MPC ingredients. NFDM Protein(dry basis) Lactose Ash Fat 35% 53% 4% 1.5% MPC MPC MPC MPC MPC 42 56 70 80 85 MPI 42% 46% 6% 1.5% 56% 31% 7% 1.5% 70% 16% 7% 1.5% 80% 6% 7% 1.5% 85% 4% 7% 1.5% 90% 1% 6% 1.5% Source: Smith (2014) and commercial specifications. the milk proteins with other milk components (Mulvihill and Fox 1992). MPC Types and Composition Special Supplement (by invite only) At present, there is no standard of identity for MPCs in the United States. Additionally, there are no available compositional standards (such as minimum or maximum standards for protein content) for MPCs in many other countries around the world including the United States. This allows some flexibility and opportunities for manufacturing MPCs with different compositions to meet different product formulation needs. The American Dairy Products Institute and the U.S. Dairy Export Council, filed a Generally Recognized as Safe (GRAS) notification for MPCs and MPIs in 2012 for use as food ingredients for functional or nutritional purposes in multiple food applications, except for infant formula. The Food and Drug Administration has acknowledged the MPC and MPI GRAS notification and does not appear to have any objections and, therefore, has opened the notification for public comments (GRAS Notice No. GRN 000504). The protein content of MPCs is manufactured to range from 42% to 85%. The most common MPC products are MPC-42, MPC-70, MPC-80, and MPC-85, which, as the name implies, contain 42%, 70%, 80%, and 85% protein, respectively. MPC is typically made from skim milk resulting in fat levels of less than 3%. The composition of MPC with different protein concentrations and MPI is shown in Table 1. It is clear that, compared with nonfat dry milk (NFDM), MPCs are rich in protein and depleted of lactose, with ash, fat, and moisture contents reasonably consistent over the varying range of protein content. Production of MPCs and MPIs A typical process for the production of MPC involves starting with skim milk as the base material. The first treatment of the skim milk is usually a legal pasteurization step in order to meet the regulatory requirements to inactivate any potential pathogens, as well as enzymes. The milk is then concentrated by UF. During the UF step, caseins, whey proteins, micellar salts, and residual fat are concentrated in the retentate, whereas a portion of lactose, soluble salts, and nonprotein nitrogen are removed with the permeate (Green and others 1984; Babella 1989; Bastian and others 1991). For high-protein MPCs, such as MPC85, UF alone may not be sufficient to achieve the required protein-to-solids ratio in the retentate and, therefore, DF is commonly applied (Getler and others 1997; Singh 2007). The maximum protein content achievable is limited by the presence of residual fat, as well as by the retention of micellar calcium phosphate (Kelly 2011). Once the desired protein to solids ratio has been achieved, the UF retentate is evaporated and spray-dried. UF retentate, compared with skim milk concentrate, is dried at lower solids level due to significant increases in viscosity that is driven by higher protein concentration in the UF. The feed to the spray-drier commonly has a solids content of about 50% for skim milk concentrate and about 30% A24 Journal of Food Science r Vol. 80, S1, 2015 for MPC70. The solids of liquid concentrate will be even lower for MPCs with increased protein content. During the manufacture of MPCs the protein content of skim milk is concentrated and the lactose is filtered out using membrane filtration. For example, NFDM contains about 34% to 36% protein and 52% lactose, whereas MPC42 contains 42% protein and 46% lactose and MPC80 contains 80% protein and 5% to 6% lactose (Smith 2014). MPCs with even higher protein content are also available, and are generally known as MPIs with more than 90% protein (generally in the range of 90% to 91% protein; Smith 2014). MPC Research Some research areas regarding the functional properties of MPCs include solubility, heat stability, water binding capacity, and viscosity (Singh 2012). Generally, MPC retain solubility for about 6 to 8 mo especially when stored at ambient to cool temperatures (4 °C to 20 °C) and low humidity. Solubility of higher protein MPCs, however, can be severely impacted (De Castro-Morel and Harper 2002; Sikand and others 2011) by processing (Lucey 2012; Sikand and others 2012) when stored at temperatures above 40 °C (Mistry and Pulgar 1996; Mistry 2002; Anema and others 2006; Fang and others 2011) and at high moisture content and water activity (Baldwin and Truong 2007). Since the dissolution of powdered milk proteins is necessary for the expression of their functional properties, the solubility of MPC is regarded as a critical property by the manufacturers and end users of MPC. Hence, maintaining solubility of MPC has been the main focus of researchers and food scientists. Some of the key mechanisms for loss of solubility in high protein MPCs reported in literature include (a) excessive protein–protein interactions on the surface of the powder particle (Anema and others 2006; Havea 2006) and (b) protein conformational modifications and water–protein interactions (Haque et al. 2010). It is important to note that divalent cataions, such as calcium, can form a bridge between different caseins and hinder protein rehydration (Bhaskar and others 2005; Marella and others 2013a; Sikand and others 2013). Reducing the calcium content or changing the mineral profile of MPCs tends to maintain solubility of MPCs (Bhaskar and others 2007; Marella and others 2013b; Sikand and others 2013; Li and Corredig 2014). There are different approaches to produce reduced calcium MPCs including ion exchange of calcium with sodium or potassium salts and filtration/DF of acidified milk (Bhaskar and others 2007; Mao and others 2012; Marella and others 2013b). Researchers and MPC manufacturers continue to explore new ways to increase the functional performance of MPCs and create differentiated MPCs that have unique applications. Some other additional areas of research include heat stability, water binding, and viscosity. Researchers are using different tools, such as heat, pH, enzymes, and mineral concentration, to manage interactions between caseins and whey protein to change functional properties, such as gelation, water binding capacity, and viscosity of MPCs (Horak and others 2014). These modifications allow MPCs to be used in applications, such as beverages, yogurt, cheeses, sauces, and puddings. Attributes and Benefits of MPCs MPCs are ideal ingredients for a wide range of applications, due to their concentrated source of protein, excellent functionality, and clean dairy flavor. Benefits of the nutritional profile of MPCs include concentrated source of protein, that easily attains high ileal Application of milk protein concentrates . . . Table 2–Mean true ileal digestibility of essential amino acids for Table 3–Protein quality ranking. dairy and soy protein. Protein Net Protein efficiency Biological protein digestibility corrected Whey protein Milk protein Soy protein Protein ratio value utilization amino acids score Amino acid concentrate concentrate concentrate type 98.2 100.0 99.6 98.1 99.1 98.3 100.0 97.8 94.9 98.9 97.3 95.3 86.9 96.4 95.7 Adapted from: Rutherfurd and Moughan (1997). digestibility of selected essential amino acids (Table 2; Rutherfurd and Moughan 1997) and high protein-quality ranking (Table 3; Sarwar 1997). MPCs like skim milk offer a combination of slowacting protein, such as casein, and fast-acting protein, such as whey, providing sustained amino acids, making them ideal for various nutritional products (McGregor and Poppitt 2013). Many patents have been filed by major food companies, universities, and research organizations on processing and applications of MPC in various products, including processed cheese, cream cheese, natural cheese, ice cream, and beverages (Bhaskar and others 2001, 2005; Carr 2002). The many applications driving global demand for MPC are summarized in Figure 1. The growth in these applications has developed because of increasing availability, few regulations to impede MPC use, its favorable tariff classifications, and flexibility concerning labeling. A focus of the dairy industry has also been quality and shelf-life of the ingredients, including further development of ingredients to meet application-specific requirements. An analysis of new product launches that contain MPC and MPI provides insight to the industry on the increasing uses of these ingredients. Figure 1 shows the number of global product launches of products containing MPI and MPC within their ingredient labels (Innova 2015). As expected, the most activity for MPC has been in the yogurt and cheese categories an area in which products benefit from the addition of dairy solids and proteins to improve functionality and texture and can utilize the lower protein MPCs (MPCs 70% and below) without increasing the lactose levels. MPI usage is more focused where specific nutritional benefits are desired, such as sports performance, nutrition supplements and bars, and medical foods, where the constraints of the formulations can benefit from very low lactose levels and extremely high protein levels. There are specific benefits or functional properties of MPC (Jimenez-Flores and Kosikowski 1986) which attract product developer to use MPC in their formulations and applications (Table 4). Some of these benefits are: (i) Nutrition: The demand for exciting new food products in global consumer markets is driving the development of new products at an everincreasing pace (Innova 2015). MPCs are used in these new products for their nutritional and functional properties. They are high in protein content and have approximately 360 kcal/100 g. MPCs also contribute valuable minerals like calcium, magnesium, and phosphorus to formulations, which may reduce the need for additional fortification. MPCs are now widely used in many protein-fortified foods, but primarily in meal replacements, nutritional beverages, and bars (Harper 2009). High-protein MPC is used for its nutritional qualities in pediatric nutrition, medical nutrition (enteral foods), weight management products, geriatric Casein Whey protein Milk protein Soy protein Egg Beef Black beans Peanuts Wheat gluten 2.5 3.2 2.5 2.2 3.9 2.9 0 1.8 0.8 77 104 91 74 100 80 64 76 92 82 61 94 73 0 67 1.00 1.00 1.00 1.00 1.00 0.92 0.75 0.52 0.25 Adapted from: U.S. Dairy Export Council. (1999). Reference manual for U.S. whey products. 2nd ed. and Sarwar (1997). nutrition, powdered dietary supplements, and sports nutrition products (Moughan 2009). It is common to find both MPC and whey protein ingredients used alone or in combination with other proteins in these applications. (ii) High-protein/low-lactose products: The demand for high-protein and low-lactose beverages and foods has been increasing rapidly in recent years. MPCs with higher protein content can be used to enhance the protein content of foods and beverages by imparting a clean dairy flavor without adding significant levels of lactose and allowing food and beverage formulators to develop lactose-free products, avoid product defects, such as browning due to Maillard reaction and sandiness due to lactose crystallization. Therefore, high-protein MPCs are finding application in low-lactose, high-protein products, such as Greek style yogurts, process cheese, meal replacement beverages, and nutritional bars. MPC can also be used to increase the protein content of ice cream without increasing its lactose content (Patel and others 2006). (iii) Excellent functional properties: MPCs are also highly functional ingredients. Incorporation of MPC in food and beverage formulations can provide a range of benefits, such as water binding, viscosity, gelling, foaming/ whipping, emulsification, and heat stability (Ye 2011; Huppertz and Patel 2012). In addition, MPCs in formulations can provide opacity and a pleasant milk flavor profile. Considering their excellent functional properties, MPC may be suitable for many applications in the food industry (Table 4). Applications Some key applications of MPCs and MPIs are discussed further to explain benefits and challenges in using these ingredients in various applications. Milk replacement MPC can be used as a replacer for WMP and SMP on an equivalent protein or milk solids nonfat basis, helping to formulate products with higher protein and low lactose and similar mineral profile as milk. Lactose-free fermented milks can also be produced using MPC (Szigeti and others 2006). Cheese milk and processed cheese MPCs have been used to standardize milk to make cheese without a nonstandard of identity, such as pizza cheese or certain Mexican-style cheeses. Researchers have also studied use of MPC in manufacture of mozzarella (Harvey 2006; Francolino and others 2010), feta (Kuo and Harper 2003; Harvey 2006), Gouda Vol. 80, S1, 2015 r Journal of Food Science A25 Special Supplement (by invite only) Lysine Methionine Cysteine Isoleucine Leucine Application of milk protein concentrates . . . Table 4–Key applications of milk protein concentrate. Product category Functional properties Key benefits Performance and nutritional beverages, meal replacement beverages Yogurt/ fermented dairy products Desserts, baked goods, toppings, low-fat spreads, dairy-based dry mixes Soups, sauces, salad dressing Heat stability, flavor, color Protein, low/no lactose, flavor Gelation, water binding, viscosity, thickening Gelation, water binding, viscosity, emulsification, thickening, foaming and whipping Emulsification, water binding, thickening and viscosity Viscosity, heat stability Texture, protein, stability Flavor, emulsification, foaming, Foaming and whipping, viscosity, water binding, emulsification Heat stability, flavor and color Heat stability, flavor and color Gelation, emulsification Water binding, foaming and whipping Water binding, thickening, viscosity, emulsification, color and flavor Gelation Protein, emulsification, stability Protein, flavor Protein, low/no lactose, opacity, flavor Milk solids, emulsification, texture Protein, Texture Milk solids alternative, reduced lactose Heat stability, water binding viscosity and flavor Protein, flavor Geriatric nutrition, medical and clinical nutrition products Ice cream/frozen desserts Special Supplement (by invite only) Follow-up formula, Growing-up milks Low-lactose products and beverages Cheese: Processed, cream and fresh Nutrition bars SMP and NFDM replacement in various food formulations Standardization of protein content in cheese milk, cheese milk extension Weight management food and beverages (Mistry and Pulgar 1996), and Cheddar cheeses (Rehman and others 2003; Harvey 2006). Cheese milk standardized by MPCs or ultrafiltered milk offers cheese processors an opportunity to produce consistent cheese throughout the year (Rehman and others 2003). Caro and others (2011) studied the effect of adding either skim milk or a commercial MPC to whole milk on the composition, yield, and functional properties of Mexican oaxaca and found that actual dry matter, and moisture-adjusted cheese yields significantly decreased with SMP addition, but increased Protein, flavor, low/no lactose, opacity Protein, Yield, Consistency with MPC addition. Possible reason for increase in dry matter yield in cheeses using MPC addition compared to SMP addition can be less loss of minerals, such as calcium phosphates from casein matrix; this also explains the reasons for why cheeses made with MPC fortification or UF skim milk have a curdy matrix (Guinee and others 1994). Francolino and others (2010) also found that standardization of cheese milk with MPC increased the yield of cheese from 13.8% to 16.7% due to the higher recovery of total milk solids and proteins in MPC cheese and due to slightly Figure 1–Number of global new product launches containing MPC and MPI in 2013. Source: Innova (2015). New Product Database. A26 Journal of Food Science r Vol. 80, S1, 2015 Emulsification, flavor, protein fortification Application of milk protein concentrates . . . Performance and health nutrition High-protein supplements and diets are an increasing market opportunity and are consumed for sports performance, development, muscle recovery, and for general health (Mintel 2013; Euromonitor International 2014). While whey protein is well known and documented for its protein quality and rapid digestibility, the benefits of casein in MPCs or MPIs are becoming increasingly recognized due to its ability to coagulate in the stomach; thus allowing for slow digestion and extended release of amino acids over time (Hall and others 2003; Lacroix and others 2006). One R of the initial nutritional products formulated by MetRx , a sports nutrition company formed in the early 1990s, used MPI and MPC as key ingredients, followed by whey ingredients. Most weight loss nutritional blends are formulated to provide high protein-tocarbohydrate (lactose) ratio (Layman and others 2003), such as R MetRx , in order to provide the required protein level in the finished product. Many products now contain “micellar” casein or MPI that have increased casein-to-whey protein ratio (often 95% casein and 5% whey protein). One challenge of using high concentrations of standard MPCs and isolates is their viscosity when in solution, which can lead to quality defects, such as thickening, and make consumption of the beverage challenging (Hemar and others 2001). Some of the key strategies processors use to lower viscosity of MPC is by managing the size casein micelle and controlling the whey protein denaturation (Horak and others 2014; Lucey 2012; Singh 2012). Manufacturers, however, continue to develop lower-viscosity products to help develop this market further. A key use for MPC and MPI is the development of high-protein nutrition bars (>15 g protein per serving). A documented issue with using high levels of functional dairy and nondairy proteins as an ingredient in bars is that they affect texture, generally hardening the bar during shelf-life (Loveday and others 2009). Typically food formulators will use a combination of different sources of protein to address bar hardness (Loveday and others 2009). Specialized MPCs have been developed where the functionality has been changed either through processing changes or partial hydrolysis in order to better control this phenomenon, but new ways are always being examined, such as the use of high-pressure processing, extrusion, and hydrolysis (Banach 2012; Udabage and others 2012; Banach and others 2014). Most of these dairy-based products were originally formulated using casein ingredients, primarily sodium, and calcium caseinate. The ability of caseinate to meet very precise nutritional profiles, while providing limited viscosity, meant they were ideal. More recently, however, the development of very-high-protein MPCs and MPIs that can meet stringent specifications, together with lower cost and improved flavor, has resulted in the growth of sales in these areas. Ice cream/frozen yogurt For ice cream mixes, it has been demonstrated that traditional skim milk ingredients can be readily replaced, on a similar protein basis, using MPC56 or MPC80 without compromising the desirable physical properties of the ice cream mix (Alvarez and others 2005), which suggests MPC is a suitable ingredient for the production of reduced-lactose ice cream. With the growth of the high-protein market, processors have been looking to increase the protein content of many products including ice cream. In addition, the growth of Greek yogurt has made the lateral move into Frozen Greek yogurt an obvious choice. Both these applications need to increase the protein without significantly increasing lactose or the result might yield in quality defects, such as sandiness, due to lactose crystallization (Patel and others 2006). Cultured dairy products It has been shown that MPCs can be used as replacements for traditional skim milk ingredients, such as NFDM, and are generally added to increase the protein content and to improve texture, minimize whey separation, and to improve the stability of yogurt (De Castro-Morel and Harper 2002). Replacing NFDM with MPC had no negative effect on the desirable textural properties of yogurt (Mistry and Hassan 1992; Guzmán-Gonzáles and others 1999). Protein fortification is one of the approaches to make high-protein Greek style yogurt without production of acid whey. Processors have successfully used MPCs to fortify protein and achieve desirable texture for high protein Greek style yogurts. U.S. Greek yogurt and Greek style yogurt continue to gain volume with category growth of more than 10% and with volume share of more than 35% of 2014 yogurt sales in retail (IRI 2014). Greek yogurt is not bound to a standard of identity at this point, except as a yogurt and the use of MPCs in yogurt production is well accepted. High-protein beverages MPC and MPI can provide a protein boost necessary to meet nutrient content claims, such as “excellent” or “good sources of protein,” as well as providing milky flavor and opacity to products. MPCs are typically used in neutral pH beverages but in combination with certain stabilizer system, can easily be used to fortify protein in smoothies and cultured beverages. The caseins in MPCs tend to precipitate near isoelectric point of casein (pH 4.6) or the protein will become extremely viscous, particularly if the product is to be stored for a long time. Manufacturers have been able to overcome some of the above challenges with use of certain polysaccharides, such as pectin, cellulose gum, and processing steps, such as homogenization to achieve a stable suspension (Jurlina 2014). Current research continues to develop lower-viscosity systems, and often combinations with WPCs provide the needed protein and mineral nutritional requirement and shelf-life requirements. Emulsion systems: low-fat spreads, soups, salad dressings MPCs offer food and beverage formulators a unique opportunity to develop lower fat emulsion systems especially where creaminess and opacity is desired without the need of starches and gums, such as low fat spreads, soups, and salad dressing (Dybowska 2001). MPCs provides viscosity, emulsification, waterbinding, gelling, foaming/whipping, and heat stability, together with a pleasant dairy flavor. In addition, food formulators can formulate products to meet the needs of high-protein products (Mintel 2013). Vol. 80, S1, 2015 r Journal of Food Science A27 Special Supplement (by invite only) higher cheese moisture. It has also been reported that increasing the milk protein content decreases the fat-to-protein ratio and eliminates the need for cream separation. This practice improves the ability of the casein matrix to retain more fat, and also causes higher fat recoveries for Cheddar cheese when the fat-to-protein ratio is optimized (Guinee and others 2006). Application of MPC in cheese products includes nonstandard cheeses, such as baker’s cheese, ricotta, feta, and Hispanic cheeses, processed cheese and cheese products and other fresh cheeses. However, MPCs are not permitted as an ingredient in cheese with a U.S. federal standard of identity (for example, Cheddar and others). Application of milk protein concentrates . . . Conclusion Dairy ingredient categories continue to evolve and grow as new technologies are developed, implemented, and become main stream. As separation technologies have become commonplace, they have been increasingly applied to concentrating milk proteins with the result that MPCs and MPIs have developed, and continue to develop, into an array of increasingly sophisticated and specific applications. Food scientists working in food development around the world benefit from the concentrated natural source of highquality proteins, from their exceptional functionality, and their superior dairy flavor. Acknowledgment We would like to thank Nicole S. Litwin for her assistance with the preparation of this manuscript. Special Supplement (by invite only) Author Contributions H. Patel, S. Patel, and R. L. W. Beausire drafted the manuscript. S. Agarwal had primary responsibility for the final content. References Alvarez VB, Wolters CL, Vodovotz Y, Ji T. 2005. Physical properties of ice cream containing milk protein concentrates. J Dairy Sci 88:862–71. Anema SG, Pinder DN, Hunter RJ, Hemar Y. 2006. 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