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.

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 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.

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 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.

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.

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%.

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.

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%.

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.