Table 1. Formulations of sour creams with different levels of MPC and chemical compositions of final products

Ingredients (%) Sample
Control MPC 1% MPC 2% MPC 3%
Dairy cream (38% fat) 50 50 50 50
Whole milk (4% fat) 50 49 48 47
MPC - 1 2 3
Total solid 28.3±0.1a 29.1±0.3b 30.0±0.0c 30.8±0.3d
Fat 21.7±0.3 22.3±0.3 21.5±0.5 21.8±0.3
Protein 2.74±0.02a 3.53±0.04b 4.35±0.06c 5.13±0.04d
Ash 0.56±0.02a 0.62±0.01b 0.68±0.01c 0.74±0.00d
Mean values in the same line with different letters are significantly different (p<0.05).
MPC, milk protein concentrate.