Fonterra has published the Condensed Milk Protein Manual to share 30 years of research.

. Lin Yuchen, reporter of this newspaper, . Aaron Fanning, human nutritionist and senior research scientist in the nutrition team at Fonterra's Global Research and Development Center In November 2016, Fonterra New Zealand, the world's largest dairy exporter and milk processor, released the Condensed Milk Protein Manual in China. The Manual is the first professional and technical manual in the Chinese dairy industry focused on concentrated milk protein ("MPC") and was developed by 12 senior protein researchers and nutritionists with an average of 20 years of experience in protein processing, nutrition and application at Fonterra Group's Global Research and Development Center.
former global research and development center of Fonterra Group is the New Zealand Dairy Research Institute, which has been conducting applied research and testing of concentrated milk protein since 1969. Aaron Fanning, a human nutritionist and senior research scientist with Fonterra's Global Research and Development Center nutrition team, one of the co-authors of the Condensed Milk Protein Manual, said: "The manual details the composition, manufacturing process, functional and nutritional value of milk protein, as well as its application in milk, beverages, fermented foods and re-cheese, as well as current regulations for condensed milk protein in Australia, New Zealand, the European Union, the United States and China. This manual is of great importance to the dairy industry. Fanning was interviewed by this newspaper during the publication of the manual.Reporter: It is understood that the gathering of Fonterra team for many years of experience and knowledge of the Fonterra concentrated milk protein manual released publicly, and carried out a series of Chinese university tour projects, please ask Fonterra public release of the "manual" is the original intention? Where is the most valuable part of the manual?
Fanning: Fonterra has more than 30 years of research and development experience and knowledge in different milk proteins, such as concentrated whey protein and concentrated milk protein products. Previously these experiences were in-house technology, and now, with the release of the Fonterra Condensed Milk Protein Manual in China, Fonterra NZMP Raw Materials has begun to share its experience and technology with the Chinese dairy and food industry, helping market customers and peers to use this technology to develop new products and put them into the market, promoting innovation and development in China's dairy and food industries.
food majors are the future of the dairy industry and the food industry. During the publication of the Manual, Fonterra NZMP Raw Materials Department carried out a series of lectures on the "Concentrated Milk Protein Manual" at Northeast Agricultural University and Jiangnan University. On the one hand, this hopes to help students expand their knowledge and understand cutting-edge technology, on the other hand, they hope to make better use of technology in the development of the industry, further promote the development of China's dairy or food industry, and bring high-quality protein raw materials to consumers.
The Handbook has brought together the efforts and energy of many scholars, including Fonterra's decades of experience with MPC. Its greatest value lies in the integrity of knowledge, covering all aspects of condensed milk protein, and can even be used as a teaching material, many of which have never been published publicly, is the first time in the country to share knowledge of milk protein.
: When it comes to milk protein, we all have some concepts, but for concentrated milk protein is relatively unfamiliar, please introduce condensed milk protein.
Fanning: Fonterra's concentrated milk protein originated in 1969 at Fonterra's Research and Development Center (formerly the New Zealand Dairy Research Institute established in 1927) for the application of concentrated whey protein film development techniques. On the basis of this research, membrane technology was first used in the commercial production of dairy products in 1971. In 1974, research records on milk film technology began in New Zealand, allowing the commercial production of concentrated milk protein in New Zealand in the 1980s.
MPC is the concentration of casein and whey protein in milk, in the process using membrane filtration treatment technology, when skimmed milk through the membrane, large molecules of whey protein, casein is blocked, through the concentration of the retention drying to obtain concentrated milk protein products. MPC contains higher protein, calcium and lower lactose than skimmed milk products. The protein content of skimmed milk powder is about 34%, and the protein content of concentrated milk protein products is as high as 70% to 90%. Most cheeses are made by concentrating casein and fat from milk, where protein is mainly casein, and whey protein products are essentially whey proteins. MPC concentrates milk protein containing both casein and whey protein, perfect for all proteins in milk.: What is the application of MPC? What are the advantages over other products?
Fanning: As you can see from the Manual, Fonterra NZMP has a range of different models of concentrated milk protein products, which we divide into standard and functional categories.
Standard Concentrated Milk Protein (MPCs) was first used in cheese applications, initially MPC56 in the Middle East for ultrafiltration production of Fida cheese, then MPC70 for the production of re-cheese in the United States, MPC80 for the production of processed milk in Japan, MPC85 for cheese production and fermentation products in Europe. Fonterra was the first company in the world to introduce MPC70 into the yogurt making process to produce petit Suisse, which does not require whey.
, due to some limitations of standard condensed milk protein products, Fonterra developed the first cold-soluble functional concentrated milk protein, which was put on the market in 2001. Since then, Fonterra has developed a range of functionally concentrated milk proteins that offer diverse benefits to customers and consumers, particularly its outstanding functionality, flavor, texture and nutrition. Functional concentrated milk protein has a series of functions, such as good emulsification and whitening effect, more efficient to improve output, for the production of high-protein yogurt to provide another innovative production process, to avoid additional capital equipment input and whey waste liquid treatment, both energy-saving and environmentally friendly, very suitable for product upgrades and new product development, such as high-protein yogurt, milk, medical food. At present, concentrated milk protein has matured and used in fresh cheese, re-made cheese, yogurt, liquid milk, beverages and milk powder and other products.
has more than 30 years of experience in MPC production and is able to ensure a large number of stable commercial production and supply of its products. Fonterra's research and development center designs, develops and commercializes functionally concentrated milk proteins to keep up with emerging consumer trends and meet customized customer needs.: How Chinese determine this market when the demand for nutritional function of food is getting higher and higher?
Fanning: There are a variety of protein products on the international market, such as high-protein beverages, yogurt, energy bars and so on. In contrast, China's protein products are still in the early stages of development. In recent years, Chinese consumers' nutritional needs for food have increased, and Fonterra has found opportunities. Data show that there are more applications of high protein products in the field of sports nutrition. In addition, Chinese aging, in order to ensure the healthy and dynamic living conditions of the elderly population, high-quality protein products also have a corresponding demand. That's why Fonterra MPC entered the Chinese market a few years ago and communicates with different universities and customers. In my opinion, the great health of the whole people is the trend of China's development, people should not only be healthy, but also healthy in appearance, appearance and mental state. Fonterra, as one of the most important companies in the dairy industry, will enhance the sharing of advanced technology and scientific research achievements in China's dairy industry.
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