[1] Depending on the purpose of the final product, different heat treatments can be used to process ultrafiltered or blended varieties of MPC.
[3] The proteins in MPC act at the oil/water interface to form and stabilize fat emulsions in sausages and other processed meats, dairy drinks, soups, vinaigerettes, sauces and bakery products.
[3] Essential in many of its applications, an MPC can increase the viscosity of a food product due to its interior protein structure.
[3] The lactose and proteins in MPC undergo Maillard browning, resulting in an appealing color for bakery products such as pastries, cakes and muffins.
[3] In 2002, the FDA issued a Warning Letter to Kraft Foods that Kraft Singles and Velveeta were being sold with packaging that described it as a "Pasteurized Process Cheese" and "Pasteurized Process Cheese Spread" respectively,[4] which the FDA claimed were misbranded because the products declared milk protein concentrate (MPC) in its ingredients listing.
In the US dairy farmers are protected from international competitors with a range of measures, including tariffs on imports.