We can definitely say that MPC will contribute to a more realistic milky and yogurt flavor than will WPC. Whey proteins are not primary to yogurt…in authentic, old fashioned 3.2% protein yogurt without stabilizers, the whey proteins are present only at a level of 0.58% while casein is present in the yogurt at a level of 2.62%. To increase whey protein levels above their naturally occurring levels in yogurt, the whey proteins would then start to “add” to the overall flavor of the yogurt, and not in a realistic way. MPC, being concentrated skim milk solids and containing milk proteins in their natural ratios as found in milk, would only “add” milk flavor to yogurt. MPC would impart a more realistic flavor when added to yogurt as a functional ingredient.
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