A milk protein concentrate is suggested, obtainable or obtained by: (i) skimming the cream from raw milk, obtaining a skimmed milk fraction having a dry matter content of about 5 to about 15% by weight, and particularly about 10% by weight; (ii) concentrating the skimmed milk fraction of step (i) to a dry matter content of about 45 to about 60% by weight; (iii) standardising the skimmed milk concentrate of step (ii) by adding a milk fraction; and (iv) drying the standardised skimmed milk concentrate to a powder having a dry matter content of at least 95% by weight, with the proviso that a milk permeate is employed for standardisation, which was previously subjected to electrodialysis.