What makes goat MPCs superior to conventional MPCs?
Goat MPCs offer numerous benefits for infant formulas and food applications, making them a popular choice among manufacturers and consumers alike. From differentiating factors to nutritional advantages, here are some properties that make it a superior source of protein in various applications:
- Superior nutritional profile: Goat milk protein is a good source of branched chain amino acids (BCAAs)1,2 that play important roles in muscle metabolism and protein synthesis. Goat milk protein is also highly digestible2, which means the body can efficiently absorb and utilise the protein it contains. Additionally, goat milk is known to naturally contain a higher proportion of A2 beta-casein3. This makes it an attractive option for individuals who may experience discomfort or digestive issues when consuming A1 beta-casein dominant milk.
- Versatility and product innovation: Goat MPCs can be incorporated into a wide range of applications including nutritional powders, dietary beverages, protein shakes and bars, drinking and spoonable yoghurts, dairy snacks and confectionery, and even infant formulas. This easy-to-use versatile ingredient opens up avenues for product innovation, allowing manufacturers to create unique and appealing offerings to cater to various consumer preferences and dietary needs.
- Superior taste profile: A “goaty” flavour product is not desirable, and. h aving such notes is worrisome for manufacturers. Prolactal’s goat MPCs have a very neutral and pleasant taste, free from notes typically referred to as “goaty”. Compared to industry benchmark products, Prolactal’s products have a low mineral content, further contributing to being the best tasting goat protein ingredients available on the market. This is particularly advantageous in dairy-based products where a desirable experience is crucial for consumer acceptance.
- Low fat and protein-dense ingredient: Prolactal’s goat MPCs has a lower fat content compared to whole goat milk. As a result, it can provide a concentrated source of protein while reducing the intake of fat. This can be beneficial for individuals who are looking to increase their protein intake without significantly increasing their fat consumption.
The use of goat milk protein concentrates in food applications brings numerous advantages, from nutritional benefits to an enhanced taste profile. It’s a valuable ingredient for formulators aiming to create high-quality, nutritious, and marketable food products.
Harness the power of Prolactal’s goat MPCs:
Manufactured to the highest quality standards and sourced from high quality European goat milk, Prolactal offers goat MPCs in two variations:
| Goat MPC 80 | Goatmilk Protein Powder 60 |
|---|---|
| 80% protein in dry matter. | 60% protein in dry matter. |
| Low lactose and fat content. | Low fat content. |
| Suitable for infant formulas, premium nutritional powders, low carb protein shakes, meal replacement products and more. | Suitable for nutritional powders, protein shakes and bars, drinking and spoonable yoghurts, dairy beverages, snacks and more. |
| Superior source of A2 protein. | |
| Superior taste profile. | |
| Made from 100% goat’s milk. | |
Prolactal’s quality process:
Prolactal is a well-recognised brand name in the dairy ingredients industry and has a long history of producing MPCs.
The plant in Hartberg has a robust multi-step process that produces high quality dairy ingredients. Goat MPCs are typically processed through a series of steps. After collection, the raw goat milk undergoes gentle processing within the state-of-the art production facilities in Hartberg. Once the resulting goat milk protein concentrate is processed in either Prolactal’s Goat MPC 80 or Prolactal’s Goatmilk Protein Powder 60, it is carefully packaged for distribution and used in various food applications.
Prolactal also offers other goat products and various organic dairy speciality ingredients. Get in touch now to learn more about our dairy ingredients portfolio.
- Ceballos, L. S., Morales, E. R., Advare, G. T., Castro, J. D., Marinez, L. P., & Sampelayo, M. R. S. (2009). Composition of goat and cow milk produced under similar conditions and analyzed by identical methodology. Journal of Food Composition and Analysis, 22, 322–329. https://doi.org/10.1016/j.jfca.2008.10.020
- Roy, D., Ye, A., Moughan, P. J., & Singh, H. (2020). Composition, Structure, and Digestive Dynamics of Milk From Different Species-A Review. Frontiers in nutrition, 7, 577759.
- Park Y. W., Juárez M., Ramosc M., Haenlein G. F. W. Physico-chemical characteristics of goat and sheep milk. Small Ruminant Res. 2007;68:88–113. doi: 10.1016/j.smallrumres.2006.09.013
