Part of
Milk
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Typical dose
10-50 grams per serving, mixed into beverages, s...
About this supplement
Milk Protein Concentrate 80 (MPC 80) is a dairy-derived protein powder containing approximately 80% protein by weight, with the remaining 20% consisting primarily of lactose, minerals (ash), and milk fat. It is produced by ultrafiltration of skim milk, which concentrates the native milk proteins—casein (~80%) and whey proteins (~20%)—in their natural ratio. This form retains the functional properties and amino acid profile of whole milk protein, including high levels of branched-chain amino acids (BCAAs), particularly leucine, and essential amino acids. MPC 80 is valued for its high protein content, moderate lactose content, and applications in sports nutrition, clinical nutrition, and functional foods due to its solubility, emulsification, and gelation properties.
How much to take
- Typical amount
- 10-50 grams per serving, mixed into beverages, shakes, or foods, typically 1-3 times daily depending on protein goals.
- 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 70
High-quality complete protein; contains both fast (whey) and slow (casein) diges...
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), varies for specific MPC blends
Physical properties
Typically a fine, off-white to cream-colored powder. Mild dairy odor and flavor. Soluble in water, forming slightly opaque solutions. Hygroscopic. Functional properties include water binding, emulsification, foaming, and gelation.
How it’s made
Produced via membrane filtration (typically ultrafiltration and diafiltration) of pasteurized skim milk. This process removes water, lactose, and some minerals, concentrating the protein fraction while maintaining the native protein structure. The concentrate is then spray-dried into a powder.