Products

Milk Permeate Powder appears as a homogeneous, fine powder with a creamy color. This product has a dairy smell and flavor and is used as a lactose or whey powder replacement in dairy products. Milk Permeate Powder has a pH (10% a 20ºC) between 6.1-6.5, a fat content of 3.5±2% and a solubility index less than 0.5 ml.

Dry powder obtained by evaporating a mixture of dairy solids treated with heat as part of a process that has at least the same effects as pasteurization, this takes place in liquid form, before or during manufacturing.

Dry powder obtained by evaporating lactose free skimmed milk; the milk is treated with heat as a part of a process that has at least the same effects as pasteurization; this takes place while the milk is still in liquid form, before or during manufacturing.

Dry powder obtained from extracting milk powder by ultrafiltration and treated with heat as a part of a process that has at least the same effects as pasteurization, this takes place while the milk is still in liquid form, before or during manufacturing.

Dry powder obtained by evaporating skimmed milk; the milk is treated with heat as a part of a process that has at least the same effects as pasteurization; this takes place while the milk is still in liquid form, before or during manufacturing.

Proclas 30 is a creamy, yellowish white powder that is obtained through fractioning and recombining of dairy solids. This product contains milky proteins, maltodextrin, stabilizers and anticaking agent. Proclas 30 has a pH (10% at 20ºC) between 6.4-6.8, a fat content of 2,5±1.5% and a Density (g/cm³) of 0.55±0.1.

Dry powder obtained by evaporating buttermilk which comes from butter churning process and treated with heat as a part of a process similar to pasteurization; this takes place while it is in liquid form, before or during manufacturing. Substitution of skimmed milk powder with special emulsifying properties.

Yogmix appears as a creamy, yellowish white powder. This product is used as a replacement for skimmed milk powder in yogurt, improves the sensorial qualities, lowers the cost and reduces fat. Yogmix has a pH (10% at 20ºC) of 6.5±1, a fat content of 0.8±0.3% and a density (g/cm³) of 0.55±0.1.

Dry powder obtained by evaporating lactose free whole milk; the milk is treated with heat as a part of a process that has at least the same effects as pasteurization; this takes place while the milk is still in liquid form, before or during manufacturing. It is lactose free milk powder 26% Fat.

It is a non-hygroscopic powder, highly soluble powder produced by atomization using liquid and fresh rennet whey, whose mineral content has been reduced. Substitution of solids non fat portion on milk.

Proclas 18 appears as a creamy powder with a yellowish white color. This product has a dairy smell and flavor and is used for manufacturing ice creams and dairy desserts. Proclas 18 has a pH (10% at 20ºC) between 6.4-6.8, a fat content of 3±1.5% and a lactose content of 68±3%.

Dry powder obtained by evaporating whole milk; the milk is treated with heat as a part of a process that has at least the same effects as pasteurization; this takes place while the milk is still in liquid form, before or during manufacturing.

Dry powder obtained from extracting milk powder by ultrafiltration and treated with heat as a part of a process that has at least the same effects as pasteurization; this takes place while the milk is still in liquid form, before or during manufacturing.

Dry powder obtained by evaporating dairy solids and vegetable fat treated with heat as a part of a process that has at least the same effects as pasteurization; this takes places while it is in a liquid form, before or during manufacturing. It's essentially dairy solids with butyric fat 26%.

Proclas 20H 50 appears as a creamy powder with a yellowish white color. This product has a dairy smell and flavor and is used as an anticaking agent when manufacturing ice creams and dairy desserts. Proclas 20H 50 has a pH (10% at 20ºC) between 6.4-6.8, a lactose content of 67±3% and a density (g/cm³) of 0.55±0.1.

It is the curled milk by-product obtained by lactic fermentation when Lactobacillus bulgaricus and Streptococcus thermophilus are active. It is made from skimmed pasteurized milk with added milk solids. It is industrial yogurt with 5% protein content. It is used in dairy desserts.