Food manufacturers, processors, distributors of dairy ingredients, manufacturers of confectionery, bakery and baby food products, importers of dry dairy ingredients
Skimmed milk powder is produced from pasteurised skimmed milk by removing water through concentration and spray drying.
It is intended for direct consumption after reconstitution, for food-industry processing and for export supply.
Depending on microbiological and physicochemical parameters, milk powder can be classified as Extra or Standard grade.
SD-50 demineralised dry whey is produced from cheese, casein and curd whey by removing moisture, demineralising and drying the resulting product in spray-drying units. Production capacities may allow whey to be manufactured with different degrees of demineralisation, including SD-50.
Demineralised dry whey is used for sale and further processing in the dairy, meat, food and bakery industries, for baby food production, and as an ingredient for pharmaceuticals and biotechnology.
Adding demineralised dry whey makes it possible to create functional foods that differ from products manufactured using conventional technologies and have a range of unique properties.
SD-50 DEMINERALISED DRY WHEY
Buttermilk is a low-fat dairy product obtained as a by-product of butter production.
It is rich in biologically active components while having a low calorie value due to its low fat content.
Dry buttermilk is widely used in cooking and the food industry and is not widely represented in retail distribution.
Dry cream is produced by concentrating and drying a pasteurised blend of fresh cow’s cream and milk.
Cream has flowability, which depends on the friction and adhesion of particles to each other.
The product has a high mass fraction of dry matter, ensuring good transportability and stable storage properties.
It is used for direct consumption and for processing into dry infant formulas and other food products.
The dry milk product is obtained by removing water during concentration; drying is carried out in spray-type dryers.
It consists of a pasteurised blend of skimmed milk and buttermilk and is intended for the manufacture of whole milk replacers and for industrial processing.
Whole milk powder with sugar is produced by drying condensed pasteurised whole or standardised milk with added sugar in spray-drying units.
It is intended for retail sale, direct consumption, food-industry processing and export supply.
Whole milk powder with sugar is used in coffee, cocoa and other food products.
WHOLE MILK POWDER WITH SUGAR
Instant whole milk powder has a high dissolution rate and can be easily reconstituted.
It is therefore increasingly used in household applications and food service. It is also useful for supplying people in extreme conditions.
The technology is based on producing particles with a capillary-porous structure and a high wetting capacity.
INSTANT WHOLE MILK POWDER
Whole milk powder is produced from pasteurised standardised cow’s milk by removing water through concentration and spray drying.
It is intended for direct consumption after reconstitution and for food-industry processing.
The product has a high mass fraction of dry matter, which ensures good transportability and high storage stability.
Whole milk powder has high nutritional, energy and biological value due to the concentration of milk components.