Products

Vilvi Sour cream and vegetable fat blend is produced from cream using the very same method as with the sour cream, only replacing some of dairy fat with vegetable fat. Source cream and vegetable fat blend has the flavor and appearance that are characteristic of sour cream. This product is intended for direct consumption. It is ideal for making and seasoning cold or hot dishes and sauces.

Vilvi Curd is a high-protein sour dairy product made from high-quality cow milk by fermenting it with specially selected pure lactic acid cultures and then removing some of the whey. Vilvi Group produces traditional low-fat (0,5 % fat), medium-fat (9 % fat) and, by applying separation method, high-fat (21,5 % and 32,5 % fat) curd, specifically suitable for production of other products, such as curd spreads or cheese snacks of various flavors. This fresh and versatile curd perfectly meets today’s nutritional needs – low-fat and high-protein curd products are popular with consumers cultivating a healthy and active lifestyle.

Vilvi Mozzarella cheese product with vegetable fat is produced in accordance with the latest technological standards, which allows us to offer a premium product, satisfying the needs of even the most demanding customers. It comes in several forms – hard blocks or shredded. Using state-of-the-art equipment, we can produce a MOZZARELLA cheese product, properties and value of which are determined by our highest production standards – the product has a firm structure, it melts perfectly and can be chopped with minimal effort, which is particularly important for making pizza. MOZZARELLA cheese product with vegetable fat is also perfect for making or seasoning pasta and other cold and hot dishes. MOZZARELLA cheese product with vegetable fat is produced using the very same traditional cheese-making technique used for making the regular MOZZARELLA – with no additive preservatives – and is intended for direct consumption. The main difference between this cheese product and the traditional MOZZARELA is that the animal fat is replaced with vegetable fat.

Vilvi Butter is produced from sweet pasteurized matured cream, obtained from fresh cow milk, using the method of beating. Its fat content is 82 %, with moisture not exceeding 16 %. During the production of butter, buttermilk, a valuable by-product, is obtained. Butter is intended for direct consumption, for instance, as sandwich spread, and is also wildly used as an ingredient for other products and dishes, such as cakes, hot dishes, and other confectionery products.

Vilvi Curd product with vegetable fat is produced from high-quality cow milk using the very same method as with the regular curd, only replacing some of dairy fat with vegetable fat, giving the product a flavor and qualities characteristic of the traditional curd. 25,5 % fat curd product with vegetable fat may be used for production of curd spreads and cheese snacks of various flavors and is particularly suitable for production of glazed deserts.

Vilvi Whey protein concentrate powder (WPC80) is produced from high-quality whey  formed during our cheese-making process and contains more than 80 % protein in its dry matter. We can ensure WPC powder’s premium quality by controlling every step of its production process – from procurement of the raw material, production of cheese, and whey concentration to obtaining of whey protein concentrate powder intended for consumption. The WPC powder produced by Vilvi Group contains both non-essential and essential amino acids (EAA), including all branched-chain amino acids (BCAA).

Vilvi Tilsit cheese product with vegetable fat has special properties, allowing for easy cutting and grating. This cheese product has a subtly mild flavor, is slight creamy and suitable for daily consumption in preparation of sandwiches. Due to its spicy aftertastes, it is used as a garnish for salads or for seasoning hot dishes. TILSIT cheese product with vegetable fat is produced from high-quality cow milk using the very same method as with the traditional TILSIT cheese, only replacing dairy fat with vegetable fat. TILSIT cheese product, full of small holes, can be used universally in preparation of dishes or snacks.

Vilvi Sweet whey powder (SWP) is produced from fresh, sweet cheese whey by ultrafiltration, crystallization, and drying. Sweet whey powder has a high nutritional value.

Vilvi Edam cheese product with vegetable fat is produced from high-quality cow milk using the very same production method as with traditional EDAM cheese, only replacing dairy fat with vegetable fat. It is reminiscent of semi-hard Dutch cheese that is easy to cut or split, which makes it ideal for sandwiches as well as sauces, soups, rolls, pizzas, and other hot dishes.

Vilvi Whey permeate powder (WPP) from permeate concentrate, which is obtained from whey formed during our cheese-making process. Vilvi Group’s whey permeate powder is highly soluble, with a lower protein content and a higher lactose content when compared to conventional whey powder. Whey permeate powder is an excellent substance for production of confectionary, beverages and dry mixes, as well as a source of carbohydrates in dietary foods and feeds.

Vilvi Cagliata unripened cheese is a great raw material for making your own MOZZARELLA. It is a great option when the supply of raw milk in the market is limited. Our CAGLIATA cheese is produced in accordance with the highest standards – it has a soft flavor and an elastic texture. The product is not intended for direct consumption.

Vilvi Protein for athletes enters the bloodstream faster when compared to other protein. Whey protein is also referred to as complete protein as it contains a balanced and complete combination of both non-essential and essential amino acids (EAA), including branched-chain amino acids (BCAA) – isoleucine, leucine, and valine. Our whey drying plant, most modern in all of Northern Europe, is capable of preserving even more natural properties of protein, enabling us to produce a distinctly biologically active product of great value. Easy-to-absorb and effective protein for athletes, produced by the “Vilvi Group”, is intended for those seeking to build or maintain muscle mass, more quickly recover after a workout, balance their diet, or control their body weight.

Vilvi Blended fat spread uses the same method of beating as in the production of the butter, only replacing some of dairy fat with vegetable fat. Blended fat spread has a buttery flavor and is very easy to spread. It is intended for direct consumption, for instance, for spreading on sandwiches, and also wildly used as an ingredient for other products and dishes, such as cakes, hot dishes, and confectionery.

Vilvi Sour cream is produced by fermenting normalized pasteurized cream with specifically selected pure lactic lactococci and streptococci cultures. The product is ideal for making and seasoning salads, other cold or hot dishes, and sauces.

Vilvi Skimmed milk powder (SMP) is produced from skimmed milk. The main ingredient in the powder is fresh cow milk, which is then separated from cream, pasteurized, thickened, and eventually dried. Skimmed milk powder contains about 1 % milk fat.

Vilvi Cagliata unripened cheese product with vegetable fat is a great raw material for making your own MOZZARELLA cheese. This is a particularly relevant option in cases where the supply of raw milk in the market is limited. CAGLIATA unripened cheese product with vegetable fat is marked by soft flavor and elastic structure. It is produced from high-quality cow milk using the very same traditional method as with the regular CAGLIATA, only replacing dairy fat with vegetable fat. Not intended for direct consumption.

Vilvi Gouda cheese product with vegetable fat is produced from high-quality cow milk using the very same method as with traditional GOUDA cheese, only replacing dairy fat with vegetable fat. It is reminiscent of semi-hard Dutch cheese, it is easy to chop and it melts easily, which makes it ideal for sauces, soups, or pizzas. It is also great for making sandwiches and enjoying together with crackers or bread. It goes well with red wine or bitter beer.

Vilvi Cream is a fluid emulsion of milk fat in skimmed milk with a fat content of at least 10 % and an active acidity of at least 6.6 pH, separated from milk using the separation method. Cream is subjected to different pasteurization regimes, depending on its intended use. The cream is used in the production of yogurt, sour cream, butter, curd (except for lean curd), cheese snacks, spreads, and other dairy products.