Milk and whey products are important nutritional food ingredients that can be used in many different applications.
Dairy: in a number of different processes in cheese production, use of these products not only results in optimum quality of the end products; it also permits tighter control of the costs. Protein supplementation with natural milk proteins leads to better fat utilization and thus a higher yield.
Meat: the product solutions enable to meet the requirements of individual customers and specific applications. They include longer shelf life, better firmness, prevention of gel precipitation in scalded sausage, temperature resistance in the cutter and during preparation, browning capacity and many other attributes.
Grosery: whether for soups, sauces, dressings or mayonnaises: the outstanding attributes of these products for use in delicatessen foods include their ability to ensure emulsion stability, heat stability and freeze-thaw resistance as well standardized viscosity and optimal colour of the end product.
Bakery: the products make it possible to define requirements and find solutions, for example for cost reduction, egg replacement, even browning or gloss. The types of application may differ greatly: muffins, wafers, pancakes, bread rolls or other baked goods – practically anything is possible.
- milk protein concentrate
- whey protein concentrate
- caseinates
- milk powder
- yoghurt stabilizers
- dessert stabilizers