MPC is a valuable functional ingredient in Greek-style yogurt. The lowest protein content of the Greek yogurts for sale in the USA are 2 times regular yogurt protein content. If we look at regular yogurt as 3.2% protein, then Greek- style yogurts would have protein contents of 6.4% and up. If one wants to manufacture Greek-style yogurt without also manufacturing the undesirable and hard-to-dispose-of acid whey, then the only solution available is to fortify the Greek-style yogurt milk to a desired protein content prior to culturing/fermentation. MPC can be used to fortify Greek-style yogurt milk with added solids and protein. Once the Greek-style yogurt milk is at desired protein content, a manufacturer is able to make Greek-style yogurt without generating acid whey that is fast becoming a disposal problem.
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