Carolina Neves Cunha, Caroline Barroso dos Anjos Pinto, Maria Esther Sad, Vitória Souza Lima, Júlia d'Almeida Francisquini, Igor Lima de Paula, Juliana de Carvalho da Costa, Rodrigo Stephani, Ítalo Tuler Perrone
Currently, market demand indicates a trend towards the use of milk proteins in food products. Technological innovations in milk protein production have facilitated the development of new products that can be adapted to various food systems. Despite the growing use of milk protein concentrates (MPCs), much remains to be understood regarding how the interactions between these proteins can lead to a more cost-effective ratio and better utilization of their properties. Although a variety of MPCs are available in the market, the industry may face difficulties replacing one brand's product with another. This is because although the products have the same protein content, their production history can interfere with their technological properties. Therefore, the objective of this study was (a) to create a protocol for analyses that allows the segregation of MPCs based on their key characteristics and, using these results and statistical treatments, (b) to develop a diagram to guide the industry, research and development sectors, and/or procurement departments on the potential application of these products and even the possible substitution of one MPC for another. To this end, nine MPC brands were classified based on their rehydration capacity, browning potential, foaming ability and thermal stability. The results of each analysis were scored to generate a rating that classified the samples and enabled the creation of a technological application diagram.