Getting more value from milk and whey

We are focusing on liquid food processing technologies from receiving raw materials up to filling and packaging as well as on supporting processes like cleaning systems, process water treatment, utility preparation, etc. ensuring clients hygienic production standard for:

Milk

Fermented products

Traditional Kefir

Cheese

Quarg

UF cheese

In cooperation with “Consulting for Milk and More milk” we offer technological and technical solutions for fractionation of whey and milk into components for production of high value ad products with maximum yield.

Whey ingredients

Whey ingredients list

Complete list of offered products :

  1. Whey Powder
    1. Sweet Whey Powder
    2. Demineralized Sweet Whey Powder
    3. Fat enriched Sweet Whey Powder
    4. Acid Whey Powder
  2. Whey Permeate Powder
  3. WPC – Whey Protein Concentrate
    1. WPC 35 – 80
      1. Standard
      2. Heat-Stable
      3. High Gelling Properties
      4. Egg replacers
      5. α-Lactalbumin
      6. β-Lactoglobulin
    2. WPI – Whey Protein Isolate
    3. WPH – Whey Protein Hydrolysate
  4. Lactose
    1. Lactose edible
    2. Lactose edible refined
    3. Lactose pharmaceutical grade
      1. Lactose in different mesh sizes
      2. Fractionated Lactose crystals
      3. Lactose inhaler
      4. Lactose mix with different excipients
  5. Special Products
    1. Lactulose
    2. Lactitol
    3. Lactoferrin
    4. Lactoperoxidase
    5. Phospholipids

Milk ingredients

Milk ingredients list

Complete list of offered products:

  1. Milk Powder
    1. Whole Milk Powder
    2. Skim Milk Powder
      1. Low-Heat
      2. High-Heat
      3. Medium-Head
  2. Casein Products
    1. Acid Casein
    2. Rennet Casein
    3. MPC 60 – 80 – Milk Protein Concentrates
    4. MPI – Milk Protein Isolates
    5. MCC – Micellar Casein Concentrates
  3. Milk Permeate Powder
  4. Native WPC’s (free of GMP)
    1. Native WPC 35 – 80 – Native Whey Protein Concentrate
      1. Standard
      2. Heat-Stable
      3. High Gelling Properties
      4. α-Lactalbumin
      5. β-Lactoglobulin
    2. Egg replacers
    3. Native WPI – Native Whey Protein Isolate
    4. Native WPH – Native Whey Protein Hydrolysate
  5. Lactose
    1. Lactose edible
    2. Lactose edible refined
    3. Lactose pharmaceutical grade
      1. Lactose in different mesh sizes
      2. Fractionated Lactose crystals
      3. Lactose inhaler
      4. Lactose mix with different excipients
  6. Special Products
    1. Lactulose
    2. Lactoferrin
    3. Lactoperoxidase
    4. Phospholipids

Baby food

Specifics of baby food production

  • Higher microbiological safety requirements
  • Mandatory mineral composition for demineralized products
  • Special requirements for the production equipment
  • Higher standards and strict control of the raw materials
  • Special requirements for the production facilities and utilities
  • Higher production costs

Fresh dairy products – milk, sour-milk products, cheeses

  • Milk intake, filtration, and cooling
  • Dairy products storage and distribution
  • Dairy products heating, separation, deaeration
  • Mixing and homogenization of the dairy products
  • Filtration, membrane separation of dairy products
  • Fermentation, cooling, mixing, dosing of additives for dairy products

Cleaning systems (CIP) and support systems (Utilities

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