Part of
Milk
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Typical dose
15-40 grams per serving, typically 1-2 times dai...
About this supplement
Milk Protein Concentrate 70 (MPC 70) is a dairy-derived protein powder containing approximately 70% protein by weight. It is produced by removing a significant portion of lactose, minerals, and water from skim milk, resulting in a concentrated protein product that retains the native ratio of casein (~80%) to whey proteins (~20%). This ratio provides a sustained-release amino acid profile due to the slower-digesting casein and faster-digesting whey. MPC 70 is valued for its high biological value, complete amino acid profile (including all essential amino acids and high levels of branched-chain amino acids like leucine), and excellent functional properties such as solubility, emulsification, and water binding. It is commonly used in sports nutrition, clinical nutrition, functional foods, and as a general protein fortifier.
How much to take
- Typical amount
- 15-40 grams per serving, typically 1-2 times daily, often post-workout or as a meal replacement.
- Suggested range
- 15-40 g per serving
Potential benefits
Benefits linked to this supplement form:
Things to watch for
Possible side effects linked to this form:
Health goals
Needs and goals this form may help with:
Other forms of Milk
Compare absorption and active amounts with sibling forms:
Milk
Milk Basic Protein
Milk fat
Milk Protein
Milk protein
Milk Protein Concentrate
Complete protein source; contains casein & whey; common in sports nutrition & me...
Milk Protein Concentrate 80
High-protein dairy concentrate; contains both casein and whey.
Milk Protein Concentrate 85
High-quality dairy protein supporting muscle recovery and satiety
Milk Thistle
Milk Thistle (Silymarin)
Technical details â–¼
Chemical ID (CAS)
9000-71-9 (for casein); 84082-51-9 (for whey protein concentrate). Note: MPC is a blend, not a single CAS.
Physical properties
Typically a fine, off-white to cream-colored powder. Mild dairy odor and flavor. Soluble in water, forming colloidal dispersions. Hygroscopic.
How it’s made
Produced via ultrafiltration and diafiltration of pasteurized skim milk. This membrane process selectively removes lactose, minerals, and water, concentrating the native milk proteins while maintaining their micellar (casein) and globular (whey) structures. The retentate is then spray-dried to create a stable powder.