Effective strategies for elevating the techno-functional properties of milk protein concentrate

Milk protein concentrate (MPC) is a high-potential source of milk proteins with significant functional, nutritional, and market appeal. Although many factors affecting MPC's techno-functional properties have been studied, an updated review is still necessary to comprehensively understand MPC's diversification potential and identify research gaps. This review highlights the crucial factors, mechanisms, and strategies to enhance MPC's techno-functional properties, including physical, enzymatic, compositional, and chemical modifications. The review targets three major components for enhancing techno-functional properties: the ionic environment (Ca depletion – colloidal & soluble Ca), casein micelles (solubilization, interaction, association, & aggregation), and powder particle makeup. The partial acidification of skim milk, retentate pH restoration and physical treatment enhance hydration properties. This review provides valuable insights for future research and development of MPC.