Milk Protein Concentrate 70% features excellent functional characteristics, including foaming, texturizing, water-binding, and coagulating properties. These attributes make it a valuable addition to dairy-based products, baked goods, and feed formulations. The product also improves rennet coagulation, reduces gelation, and enhances cheese curd firmness. With high solubility, thermal stability, and a clean milky flavor, it ensures consistent performance across diverse uses.

Complying with strict quality and safety standards, the product has a water content of ≤5%, fat content between 1.0–1.5%, and a pH range of 6.6–7.0. It is free from antibiotics and inhibitory substances, meeting the needs of demanding production environments.

Because of its high protein to low lactose protein ratio, Milk Protein Concentrate is often used in low-carbohydrate foods and protein-enriched beverages. It can also be added to baked goods, desserts, dairy drinks, sauces, yogurts, ice cream and cheese. It is a popular ingredient in low-fat and low-lactose products. Milk Protein Concentrate can be used as a substitute for whole milk powder or skimmed milk powder, achieving the same protein content.

Milk Protein Concentrate is also used to make pediatric, medical, geriatric, and sports nutrition products, as well as meal replacements and weight control products.

Milk Protein Concentrate 70% has a storage period of up to 24 months. For optimal quality, it should be stored in a clean, dry warehouse environment.