Milk protein concentrate (MPC) and micellar casein concentrate (MCC) powders are increasingly popular dairy products due to their ability to enrich the protein in native milk and other food and nutritional products. However, during storage, MPC and MCC solubility is reduced, which impacts the functionality and usage in food applications and limits export material. This project aims to improve their solubility by using a novel method of adding the original milk minerals lost during the membrane fractionation process back into the powder. This would improve the quality and functionality of milk powders while also reducing water usage.