Dairy Industry

Milk protein, to enrich the protein content of fresh milk, for the production of yellow cheese (i.e.cheddar,kaskaval etc.)

Yield: 7 – 7.2 lt cow milk for 1 kg cheese.

Blend containing milk protein, phosphate salts for the production of processed cheese.

Milk protein for the production of white cheese in brine.

Yield: 2.5-3.5 lt milk for 1 kg cheese.

Milk protein for the production of white or yellow cheese, by draining, adding only water and milk or vegetable fat. No need of fresh milk.

Yield: 35%

Milk protein for the production of white cheese (type “combi”), without draining, adding only water and milk or vegetable fat.

Yield: 93% – 95%

Whey protein for the production of whey cheese with water and milk or vegetable fat. No need for fresh liquid whey.

Yield: 35% – 40%

Milk protein (with or without gelatin) to enrich the protein content of fresh milk for yoghurt production.

Blends containing milk protein, gelatin, modified starch for the production of yoghurt with 8%-10% fat.  No need of fresh milk.

Yield: 100%

Blend containing milk protein, gelatin, modified starch for the production of yoghurt with 2% fat.  No need of fresh milk.

Yield: 100%

MPC 50 – MPC 70 – MPC 85

Sodium Caseinate – Calcium Caseinate

WPC 35 – WPC 80

180 – 240 BLOOM