PRODUCTS BY TYPE
Dairy Protein Concentrates
Dairy Protein Concentrates
Protein in milk is composed of two principal fractions: casein (80%) and whey (20%). Separation of these fractions takes place when cheese is manufactured, and the casein forms the cheese matrix leaving the whey proteins as part of the whey serum that is separated from the cheese. This whey serum is segregated and, under carefully controlled temperature and filtration conditions, is subjected to proprietary Lactalis processing and concentrated to obtain desired levels of whey protein, lactose and minerals. Functional attributes of Whey Protein Concentrates include solubility, fat mimetics, gelation, thickening, opacifying and foaming.
Prodel® 35 is a highly – functional, nutritional, cream-coloured, whey protein concentrate manufactured from fresh sweet cheese whey. Prodel® 35 has application as a functional protein in a variety of food applications such as cultured dairy products, beverages, spreads, processed cheese & spreads, cheese, dry mixes, special dietary foods, animal nutrition products, sports formulas, bakery products, frozen desserts, salad dressings, sauces, soups, toppings, fillings, prepared meats, and confectionary coatings.
Milk Pro 700 is a soluble 70% milk protein concentrate manufactured from pure skim milk. This product is processed at low temperature to minimize the heat denaturation of the native proteins; hence, delivering a product with excellent nutritional and functional attributes. Milkpro ® 700 has applications in desserts, frozen novelties and desserts, beverages, cultured dairy products, cheese, fillings, toppings, sauces, confectionary products, infant and specialty diets, and numerous other food applications.
Hydrated Rennet Casein is a form of casein, a milk protein, that has been treated with rennet and left in a semi-solid, firm gel-like consistency. This ingredient is a functional protein used in the manufacture of processed cheese products. The hydrated form means that it has been left in a wet state to maximize the functionality of the protein and to make it easier to handle and incorporate into the processed and analog cheese-making process.
This ingredient is particularly useful for producing processed cheese products with a consistent texture and quality. Hydrated Rennet Casein is essential for achieving the desirable characteristics of processed cheese, including its texture, binding, stability, and mouthfeel.
Products Within
Our Portfolio:
- Prodel 35 – WPC 35
- Milkpro 700 – MPC 70
- Hydrated Rennet Casein
