Products

Powders

The powdered dairy products we work with are sourced from leading European manufacturers.

Skimmed Milk Powder (SMP) is a spray dried product, obtained from fresh high quality cow’s milk that has been skimmed, pasteurized and concentrated. The characteristics of the powder are determined by the temperature during its concentration process, such as its solubility in cold water, its bulk density and flavour.

SMP can be used in many applications, like: bakery, for (processed) cheese manufacturing, in baby food, confectionery, in products based on reconstituted milk (yoghurt, dairy desserts, ice cream), in chocolates, animal feed etc.

Main composition:

  • butterfat content of max. 1.5%
  • moisture content of max. 4%

available in different types:

  • Low Heat (WPNI > 6 mg/g, most soluble & proteins in purest form)
  • Medium Heat (WPNI between  1.5 – 5.99 mg/g)
  • High Heat (WPNI < 1.5 mg/g, least soluble)

* WPNI means Whey Protein Nitrogen Index

available qualities:

  • Standardized/Codex (min. 32.5% of protein in fat free dry matter) or
  • Non-Standardized (min. 34% of protein in fat free dry matter)

color: white to creamy

available as REGULAR type (dissolves easily in hot or lukewarm water)

available as INSTANT type (besides in hot/lukewarm water, it can be easily dissolved in cold water). It is preferred to use previously-boiled water.

The product has a long shelf life of approx. 24 months from date of manufacture (depending on its packaging) and it should be stored in a cool, dark and dry place (preferably below 25˚C). Do not expose the product to direct sunlight or to strong odours.

Packaging

Our SMP is available in 25 kg multi-ply paper bags with poly inner liner, in Big Bags of approx. 1000 kg net weight each and in various sachet sizes.

HS code: 0402.10

Full Cream Milk Powder (FCMP) is a spray dried product, derived from fresh pasteurized high quality whole cow’s milk by removal of water. FCMP has the same advantages & benefits as liquid whole fat milk, however in dried form it has a much longer shelf life. It has a high nutritive value.

It can be used in many food applications, like: bakery, confectionery, yoghurt, milk drinks, ice cream, pastry, desserts, chocolate, sauces, soups, dressings, coffee whitening etc.

Main composition:

  • butterfat content of min. 26% or min. 28%
  • moisture content of max. 4%

product can be fortified with vitamins A & D3

color: white to light creamy

available as REGULAR type (dissolves easily in hot or lukewarm water)

available as INSTANT type (besides in hot/lukewarm water, it can be easily dissolved in cold water). It is preferred to use previously-boiled water.

The product has a long shelf life of approx. 12 months from date of manufacture (depending on its packaging) and it should be stored in a cool, dark and dry place (preferably below 25˚C). Do not expose the product to direct sunlight or to strong odours.

Packaging

Our FCMP is available in 25 kg, 10 kg, 5 kg multi-ply paper bags with poly inner liner, various sachet sizes and in Big Bags of approx. 1000 kg net weight each.

HS code: 0402.21

Lactose (milk sugar) is a carbohydrate derived from milk. It is being manufactured from sweet whey, by ultra-filtration, evaporation, crystallization and milling. It is applied as thickener, flavour and texture additive. Lactose is less sweet than regular sugar and has a flavour enhancing effect.

Different grain sizes may be obtained through an adapted crushing. Grain sizes are classified by mesh.

The most common mesh sizes are:

  • 200 mesh (fine grain size)
  • 100 mesh (coarse grain size)
  • 60 mesh, coarse

Edible Lactose can be used in many applications, like: bakery, pastry, chocolate, confectionery, infant food, instant soups, sauces, seasoning, meat products, diet food, milk powder standardisation, beverages etc.

Main composition:

  • butterfat content of max. 0.1%
  • moisture content of max. 0.4%
  • protein content of max. 0.4%

colour: white to slightly yellow

The product has a very long shelf life of approx. 36 months from date of manufacture (depending on its packaging) and it should be stored in a cool, dark and dry place (preferably below 25˚C). Do not expose the product to direct sunlight or to strong odours.

Packaging

Our Edible Lactose is available in 25 kg multi-ply paper bags with poly inner liner and in Big Bags of approx. 1000 kg net weight each.

HS code: 1702.11

Sweet Whey Powder (SWP) is obtained by spray drying liquid sweet whey (a by-product of the manufacturing of cheese, casein or similar products

by separating milk from the curds).

Whey contains lactose, milk soluble proteins and minerals. It is known for its good emulsion capacity, browning properties, texture, milky slightly sweet taste, low hygroscopity, good fluidity/flow, low tendency to lump, cost-effective alternative for skimmed milk powder and a source of carbohydrates.

SWP can be used in many applications, like: bakery, confectionery, ice cream, melted cheese, sauces, soups, meat-based applications, animal feed etc.

Main composition:

  • butterfat content of max. 1.5%
  • moisture content of max. 4%
  • protein content of approx. 11%

color: pale to yellowish

The product has a long shelf life of approx. 24 months from date of manufacture (depending on its packaging) and it should be stored in a cool, dark and dry place (preferably below 25˚C). Do not expose the product to direct sunlight or to strong odours.

Packaging

Our SWP is available in 25 kg multi-ply paper bags with poly inner liner and in Big Bags of approx. 1000 kg net weight each.

HS code: 0404.10

Whey Protein Concentrate (WPC) is a concentrate of fresh dairy whey, generally produced by ultra-filtration and spray drying. Whey Protein Concentrates are obtained by

the removal of non-protein elements of the whey, in order to obtain a powder which contains between 30% and 80% of proteins in dry matter.

WPC 30 – 35%

This product can be used as a stabilizer and fat imitator in for example yoghurt, ice cream, bakery, diet foods, ready-meals, chocolate & confectionery, infant foods, soups, meat and pastries.  It can be used as a substitute for skimmed milk powder.

WPC 80%

WPC 80 is mainly used in sports nutrition, protein drinks and health/dietary products and is known for its high nutritional value. Our WPC 80% is available in INSTANT and Regular type. Besides the standard FOOD grade, we can also offer you this product in ORGANIC grade. Whey Proteins contain all essential amino acids, that is why it is called a “complete protein”. Essential amino acids affect muscle strength, transport nutrients and help the muscles recover after exercise.

Main composition:

  • protein content of 30 – 80 %
  • moisture content of max. 5%

colour: white to creamy

The product has a long shelf life of approx. 18 months from date of manufacture (depending on its packaging) and it should be stored in a cool, dark and dry place (preferably below 20˚C). Do not expose the product to direct sunlight or to strong odours.

Packaging

Our WPC is available in 25 kg, 20 kg and 15 kg multi-ply paper bags with poly inner liner and in Big Bags of approx. 1000 kg net weight each.

HS code: 0404.10 (30 – 75% of proteins) or 3502.20 (> 80% of proteins)

Whey Protein Isolate (WPI) is obtained by concentration and purification of whey protein concentrate. They are derived from whey. WPI contains approx. 90% of proteins and has a very low lactose content (< 1%). Our WPI is available in instant and regular type.

WPI can be used in many applications, like: sports drinks, protein bars, enriched beverages, dietary products, baby food, dry nutritional mixes, reconstituted dairy products, whipped toppings.

Whey Protein Isolates are easily digestable and help the body recover after exercise (especially for the formation of muscles). They also contribute to the proper growth and optimal development of young children, due to their high amino acids content. WPI’s are used in foods for their unique functionality; high solubility, neutral taste, to provide texture & structure, or to give a different flavour or colour to a product. Especially when a lower lactose concentration and/or a higher protein concentration is needed.

Main composition:

  • protein content of min. 90%
  • moisture content of max. 6%

colour: white to yellowish

The product has a long shelf life of approx. 18 – 24 months from date of manufacture (depending on its packaging) and it should be stored in a cool, dark and dry place (preferably below 20˚C). Do not expose the product to direct sunlight or to strong odours.

Packaging

Our WPI is available in 20 kg and 15 kg multi-ply paper bags with poly inner liner.

HS code: 3502.20

Milk Protein Concentrate (MPC) is a spray dried product, manufactured by ultra-filtration of fresh skimmed cow’s milk. The protein content of our MPC varies from 50% up to 85%. These protein concentrates are mostly used to standardize the milk in cheese manufacturing, for their functional properties in the food industry and for their nutritional properties in dietary products.

Milk Protein Concentrates are widely used for their numerous properties, like: gelation, browning, emulsifying, foaming, high-fat and water binding capacity, improvement of cheese performance, increasing protein content, good heat stability, high-protein/low lactose ratio, taste preserving & coagulation properties etc.

MPC’s are used in protein bars, processed & analogue cheese, meat, ice cream, creamy desserts, sauces & soups, dairy based & nutritional beverages, bakery, toppings, low-fat spreads, dairy-based dry mixes, texture improvement of yoghurt, health food supplements etc.

Main composition:

  • butterfat content of approx. 1.5 – 5%
  • moisture content of max. 6%
  • protein content of approx. 50 – 95%

colour: white, creamy

The product has a long shelf life of approx. 24 months from date of manufacture (depending on its packaging) and it should be stored in a cool, dark and dry place (preferably below 20˚C). Do not expose the product to direct sunlight or to strong odours.

Packaging

Our MPC is available in 20 kg and 25 kg multi-ply paper bags with poly inner liner and in Big Bags of approx. 1000 kg net weight each.

HS code: 0404.90

Milk Protein Isolate (MPI) is manufactured by ultrafiltration of fresh pasteurized skim milk. MPI has a high protein content of min. 85%. The excellent nutritional value and clean, milky flavour make it an ideal ingredient for nutritional products. It is a good source of native micellar casein and whey proteins in the same ratio as found naturally in milk.

Milk Protein Isolates are widely used for their numerous properties, like: excellent flavor profile, high level of bound calcium, excellent heat stability, very good solubility, high nutritional value, high opacity in water, low lactose content etc.

Applications

MPI’s can be used for nutritional drinks, protein-enriched milk drinks, yoghurts and other fermented milk products, health food supplements, coffee/beverage whiteners and for all types of cheeses (fresh cheeses, soft/hard cheeses, processed cheeses).

Main composition:

  • butterfat content of approx. 1.5 %
  • moisture content of max. 6%
  • protein content of min. 85%

colour: white, creamy

The product has a long shelf life of approx. 24 months from date of manufacture (depending on its packaging) and it should be stored in a cool, dark and dry place (preferably below 20˚C). Do not expose the product to direct sunlight or to strong odours.

Packaging

Our MPI is available in 15 kg and 20 kg multi-ply paper bags with poly inner liner.

HS code: 3504.00

Our MCC is a high-quality micellar casein concentrate extracted directly from fresh skimmed milk. It has a minimum casein-to-whey ratio of 90:10.

Micellar casein concentrate is a spray dried product, manufactured by ultra-filtration of fresh skimmed cow’s milk. The protein content of our MCC  varies from 80 to 85%. These protein concentrates are mostly used to standardize the milk in cheese manufacturing and for sportsnutriton .

Micellar casein concentrate  is widely used for their numerous properties, like: gelation, browning, emulsifying, foaming, high-fat and water binding capacity, improvement of cheese performance, increasing protein content, good heat stability, high-protein/low lactose ratio, taste preserving & coagulation properties etc.

MCC s are used in protein bars, processed & analogue cheese, meat, ice cream, creamy desserts, sauces & soups, dairy based & nutritional beverages, bakery, toppings, low-fat spreads, dairy-based dry mixes, texture improvement of yoghurt, health food supplements, sportsnutrion etc.

Main composition:

  • butterfat content of approx. 1.5 – 5%
  • moisture content of max. 6%
  • protein content of approx. 50 – 95%

colour: white, creamy

The product has a long shelf life of approx. 24 months from date of manufacture (depending on its packaging) and it should be stored in a cool, dark and dry place (preferably below 20˚C). Do not expose the product to direct sunlight or to strong odours.

Packaging

Our MCC is available in 20 kg and 25 kg multi-ply paper bags with poly inner liner and in Big Bags of approx. 1000 kg net weight each.

Caseinate is a spray dried milk protein, derived from the casein in fresh pasteurized skim milk.

Main composition:

  • Butterfat max. 1.5%
  • Moisture max. 6.0%
  • Protein min. 90%

Colour: light cream

We can offer two different types of caseinate:

Sodium Caseinate: used for its nutritional & dietary qualities and for following properties: excellent emulsification, optimal heat-stable, foaming, stabilizing, thickening, texturizing,low viscosity, neutral taste.

Applications: in liquid nutritional formulas (medical nutrition/health food), dietetics, sports nutrition, ready-meals, dairy products, coffee whiteners, meat processing etc.

Calcium Caseinate: the food industry commonly uses calcium caseinate in powders that require a rapid dispersion in water, such as instant cream soups and coffee whiteners. It is also used as a dietary supplement, as an ingredient for the bakery/meat/confectionery industry, in cheese & processed cheese and it is used in clinical, sports & infant nutrition. Calcium Caseinate is known for its nutritional & dietary qualities.

Functional properties: excellent thermal stability & dispersibility, free flowing powder, high calcium/low sodium content, low viscosity, white colour in solution etc.

Caseinate has a long shelf life of approx. 12 – 24 months from date of manufacture (depending on its packaging) and it should be stored in a cool, dark and dry place (preferably below 25˚C). Do not expose the product to direct sunlight or to strong odours.

Packaging

Our Caseinate is available in 25 kg multi-ply paper bags with poly inner liner and in Big Bags of approx. 1000 kg net weight each.

HS code: 3501.90

Casein is a milk protein (milk constituent), naturally occuring in cow’s milk. Thanks to its functional properties, its nutritional qualities and the multiple potential applications that its various forms may have it is widely used for many purposes.

Casein can be used for: melted cheese (for pizza’s etc.), processed & analogue cheese, creamers, delicacies, biscuits, as an additive in nutritional applications, dietary & healthcare products.

Main composition:

  • Butterfat max. 1.0%
  • Protein approx. 82 – 88%
  • Moisture max. 12%

Colour: white to light cream

Different types of casein:

Rennet Casein: manufactured from skimmed milk, obtained by enzymatic coagulation.

Functional properties: texture improvement, good melting & emulsifying properties, stretching power, fine-grained powder. Available in different mesh sizes.

Acid Casein: manufactured from skimmed milk, obtained by acidification. Acid casein is also the raw material used to manufacture caseinates.

Functional properties: texture improvement, good emulsifying properties, it supports water-retention, low in flavour, rich in amino acids.

The product has a long shelf life of approx. 12 – 24 months from date of manufacture (depending on its packaging) and it should be stored in a cool, dark and dry place

(preferably below 25˚C). Do not expose the product to direct sunlight or to strong odours.

Packaging

Our Casein is available in 25 kg multi-ply paper bags with poly inner liner and in Big Bags of approx. 1000 kg net weight each.

HS code: 3501.10

Demineralized Whey Powder is obtained by selectively extracting part of the minerals from pasteurized high quality sweet liquid whey. Whey is a by-product of the manufacturing of cheese, casein or similar products by separating milk from the curds. Demin. whey is a source of lactose and soluble milk proteins with an excellent nutritional value.

The typical levels of demineralization vary from 40% to 90%, most of the time expressed as D40 and D90.

Demineralized Whey Powder can be used in many applications, like: infant formula, nutritional products, bakery, confectionery, chocolates, candy, ice cream, desserts, sauces etc.

Main composition:

  • butterfat content of max. 2%
  • moisture content of max. 4%
  • protein content of min. 11%

colour: pale, creamy to slightly yellow

The product has a long shelf life of approx. 12 – 24 months from date of manufacture (depending on its packaging) and it should be stored in a cool, dark and dry place (preferably below 25˚C). Do not expose the product to direct sunlight or to strong odours.

Packaging

Our Demineralized Whey Powder is available in 25 kg multi-ply paper bags with poly inner liner and in Big Bags of approx. 1000 kg net weight each.

HS code: 0404.10

Permeate is a by-product derived from milk or whey, when they are concentrated in protein content. We can offer two different types of permeate: 

Milk Permeate is a product that is generated when producing MPC / MPI. It originates after the ultra-filtration of milk. The first step in producing Milk Permeate is the elimination of milk proteins and dairy fat contained in milk. From this product milk permeate is obtained by the process of ultra-filtration. Milk Permeate is a by-product of the production of Milk Protein Concentrate and Milk Protein Isolates. It is heat treated (equivalent to a pasteurization). The lactose content is approx. 85%.

Milk Permeate is known for its following characteristics: good fluidity and flow, reduction of production costs, excellent bulking agent, it has a stabilizing effect on casein micelles.

Applications: chocolate & candy manufacturing, bakery, confectionery, dairy based blends, ice cream, as a protein standardisation agent in dairy products.

HS code: 0404.90

Whey Permeate is a product that is generated when producing WPC. It originates after the ultra-filtration of whey. With ultrafiltration of whey, protein and other solids are removed. The rest-product is then concentrated and will be spray dried in the next step. The whey permeate is low in proteins but rich in lactose (milk sugar) and also in minerals. The lactose content is approx. 85%.

It is known for its following characteristics: mild appealing sweet dairy flavor, a free flowing crystalline powder, good solubility, often used as bulking agent, flavor binding & enhancing, source of lactose, replacer of other more expensive (filler) ingredients, good fluidity, reduced hygroscopity.

Applications: instant soups, sauces, powdered beverages, seasoning, chocolate & confectionery, cost-effective bulking agent, bakery, culinary.

HS code: 0404.10

Permeate has a long shelf life of approx. 12 – 24 months from date of manufacture (depending on its packaging) and it should be stored in a cool, dark and dry place (preferably below 25˚C). Do not expose the product to direct sunlight or to strong odours.

Packaging

Our Permeate is available in 25 kg multi-ply paper bags with poly inner liner and in Big Bags of approx. 1000 kg net weight each.

Buttermilk Powder (BMP) is obtained by spray drying buttermilk (sweet cream or acidified). Buttermilk is a fluid by-product from butter manufacturing. It is an excellent source of proteins with a low fat content and has a rich phospholipids content (liked for its emulsifying properties).

BMP can be used in many applications, like: industrial pastry & biscuits, dietetics, health & sport foods, soups, sauces, ready-meals, animal feed etc. It is also used as a substitute for skimmed milk powder, because they have a comparable protein content.

Main composition:

  • butterfat content of approx. 4 – 12% (low fat)
  • moisture content of max. 4%
  • protein content of approx. 28 – 34%

color: light cream

The product has a long shelf life of approx. 12 months from date of manufacture (depending on its packaging) and it should be stored in a cool, dark and dry place (preferably below 25˚C). Do not expose the product to direct sunlight or to strong odours.

Packaging

Our BMP is available in 25 kg multi-ply paper bags with poly inner liner and in Big Bags of approx. 1000 kg net weight each.

HS code: 0403.90

Cream powder 42% is a powder with high fat content only composed of pure butter fat. It is used in the food-industry and offers many advantages compared to the use of butter or liquid cream: perfection incorporation and blending with others powdered products, easy and practical volumetric dosage, good conservation without any refrigeration. Applications: ice creams, bakery, pastry making, chocolate manufacturing, confectionery.

We can offer 42% fat until 75% fat

We offer a range of butter powders that provide :

  • Organoleptic properties,
  • Natural milk fat in your finished products.

Easy to use, easy to store, they are ideal for manufacturers that want to add the benefits of butter to their products.

Primarily in pastry and baked goods applications, especially in premixes,

In other applications such as the savory world, in white sauces or dairy products,

For all our adventurous consumers, butter powder can also be found in our kitchens or in freeze-dried products.

Our yogurt powders offer:

  • A rounded flavor combined with a pleasant yogurt taste,
  • Natural acidity.

They are :

  • Easy to implement and versatile,
  • ‘Clean label’,
  • Suitable for dry mixes due to a higher microbiological quality.
  • In addition, using solid technical expertise, we have been able to develop a unique manufacturing process allowing mixtures of milk and live cultures to be dried, maintaining the live cultures as needed all throughout the process and up to the resulting powder.

Our  range of yogurtpowders is made up of both powders containing live cultures and powders with inactive flora.

Applications for our fermented powders :

  • Fillings and toppings for pastries and Viennese bakery products,
  • Ice cream and frozen desserts,
  • Fresh dairy products,Room temperature stable yogurt snacks,
  • Drinking yogurt and other drinks,
  • Nutritional products.
  • Whether you are looking for functionality, nutritional properties or taste qualities, you’ll find it in our yogurt powders

LOW FAT YOGURT POWDER 48 – THE ALL-INCLUSIVE SOLUTION

  • The characteristic taste of yogurt,
  • Bacteria that are still alive in the powder,
  • Same nutritional quality as skim milk,
  • “Yogurt” designation in the Codex,
  • Easy to incorporate into your recipes,
  • Perfect for numerous applications.

KEFIR POWDER 

  • A combination of bacteria and yeast used to make traditional kefir,
  • Same nutritional benefits as fresh kefir,
  • A typical organoleptic profile of ripe fruit.

SKYR POWDER – A HIGH PROTEIN YOGURT POWDER   

  • SKYR denomination,
  • Live bacteria,
  • Rich in proteins (50%),
  • Rich in essential amino acids (12%),
  • Less sugar compared to a traditional yogurt powder,
  • A unique, acid, fruity sensory profile promising an interesting freshness.

Our milk calcium  is a completely natural, high-quality calcium source, derived from milk, which allows a clean label declaration for consumer products.

It is being used in dairy, food and in nutritional supplements

Air dried cheeses

Are extremely suitable as a component in the foodproduction  industry, the use in-and/or readymeals, mixes, sauces, bread, crackers , snacks etc.

100% natural cheese , clean label, storage at ambient temperature, visual aspect after bake of

Packaging in 10 grs/ 15 kgs

spraydried cheeses

Spray dried cheese is avery fine powder which easily can be processed in sauces, snacks, cheese creams, or as a coating for hot snacks and crisps

Dessolves well in sauce preparations, mices well with herbs and spices, longs shelf life (52 weeks)

Stiorage at ambein temperature,

Available in 20 kgs bags

Full Cream Sheep Milk Powder

Skimmed sheep Milk Powder

Sheep lactose

Whey Portein Concentrat sheep WPC 60

Demineralized Whey Powder Sheep

Sweet Whey Powder sheep

  • Goat Whole Milkp Powder
  • Goat Skimmed Milk Powder
  • Goat MPC 80 Native
  • Goat WPC 55
  • Goat lactose
  • Goat demineralized 90%
  • Goat demineralized 90% HS

Other products

cheese-home

Cheeses

Gouda, Edam, Maasdam, Emmental, Mozarella, ….

Tanker storage vessel on the road in Switzerland

Liquids

Skimmed milk concentrate ,Sheep milk, goat milk, , frozen sheepcream, frozen goatcream

Large piece of butter in the storage at the dairy plant.

Butter and AMF

Sweet, sour, salted, unsalted, texturized, butter oil, concentrated butter, whey butter