Products

Sheep milk in bulk (organic) is used for cheese processing, curd or yogurt etc.

Goat cheese finds itself in the center of growing interest. The young semi-hard cheese is ready for consumption after only six weeks of ripening. After longer ripening, the cheese will gradually get more taste and character. A distinctive feature is the creamy flavor, with a slight walnut taste and small ‘crystals’.

Organic full cream goat milk powder (OFCMP) is obtained after evaporation and spray drying of liquid organic full cream goat milk.

Full cream goat milk powder (FCMP) is obtained after evaporation and spray drying of liquid full cream goat milk.

Goat whey protein concentrate (WPC) is a by-product in the production of goat cheese from goat milk.

Sheep cheese gets increasingly more popular and not without reason. Not only because it taste wonderful but also because of the extensive assortment and numerous applications.

Goat curd is produced after a fermentation of the milk with lactic acid bacteria and addition of rennet fresh cheese is obtained. Through so-called filtration bags, the fresh cheese can be separated in curd and whey. The resulting whey is collected and processed into whey protein concentrate, WPC.

Full cream sheep milk powder is obtained after evaporation and spray drying of full cream sheep milk.

Demineralised goat whey powder (D90) goat whey powder, better known as Demin90 or D90, produced in contract manufacturing. Demineralised goat whey powder is produced from fresh liquid goat whey. Demin90 or D90 is often applied in the production of infant formula and sports nutrition.

Goat lactose is a sugar found in dairy products. That’s why it is also called milk sugar. In goat milk, about 40% of the solids is lactose.

Goat milk in bulk (organic) is used for cheese processing, curd or yogurt etc. to customers throughout the european union.

Goat butter has a slightly different fatty acid composition from that of cow. It contains slightly more short and medium-chain fatty acids that are easily absorbed by the body, and the size of the milk fat globules is smaller.