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Milk powder is a polyvalent ingredient, helping to improve the quality and nutritional value of food products. It is obtained with a spray-drying process.
Lactose powder is often used for its binding and textural properties, and as an easily digestible energy source. Available in different mesh sizes to suit specific applications.
Whey is obtained by coagulating milk and rennet, then drying. It is rich in minerals and vitamins.
Permeates are milk or whey by-products. They are obtained by filtration to remove proteins and fats and are rich in lactose.
Whey proteins, extracted from whey, are rich in proteins containing all the essential amino acids. Their solubility in a wide pH range makes them polyvalent for a variety of food applications.
Milk protein powder is obtained by dehydration. They are appreciated for their high protein content and amino acid composition.
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