Products

ACID CASEIN

ACID CASEIN

PRODUCT DESCRIPTION:
Casein is obtained from skimmed milk, by precipitation to acid pH.
Free flowing powder white to yellowish colour, typical milk taste and smell without foreign odour.

APPLICATIONS:
Processed and hard cheese, emulsifying agent for bakery products, sauces, meat products, industrial applications such as labels, glue and flooring, paints, plastics.

BENEFITS:
High protein, emulsifier properties, replacement for MPC and WPC.

CHEMICAL PARAMETERS:
Protein (% In DM)	≥ 95,0
Fat (%)	≤ 1,5
Moisture (%)	≤ 10,0
Ash (%)	≤ 2,5
Acidity (%)	≤ 0,7

Lactose (%)	≤ 0,15

MICROBIOLOGICAL PARAMETERS:
Total Plate Count /g		≤ 10.000
Coliforms /0,1g		absent
E- Coli /0,1 g		absent
Salmonella /25 g		absent
Antibiotics		absent
Moulds and yeasts/g		≤ 50

PACKAGING AND STORAGE:
Four-layer paper bag with polythene inner bag, 25 kg net. Product must be stored in a cool, dry place, at temperature below 25°C and relative humidity below 65%. Product has a 2 years shelf life in the original packaging.

CALCIUM CASEINATE

CALCIUM CASEINATE

PRODUCT DESCRIPTION:
Calcium Caseinate is obtained by precipitation of caseins by acidification of the milk with calcium hydroxide. White to yellowish colour, free flowing powder, typical milk taste and smell without foreign odour.

APPLICATIONS:
Bakery and confectionary industry, hard and processed cheese, food and pharmaceutical concentrates, drinks and dietetic products, ice creams.

BENEFITS:
High nutritional properties, replacement for WPC, high protein efficiency, improve structure of products, emulsifies and stabilize fat,..

CHEMICAL PARAMETERS:
Protein (as is %)	≥ 87,0 (92,5% in dry matter)
Fat (%)	≤ 2,0
Moisture (%)	≤ 6,0
Ash (%)	≤ 4,5
pH	≤ 7,0
Lactose (%)	≥ 0,5

MICROBIOLOGICAL PARAMETERS:
Total Plate Count /g	≤ 10.000
Coliforms /0,1g	absent
E- Coli /0,1 g	absent
Salmonella /25 g	absent
Antibiotics	absent
Moulds and yeasts/g	≤ 50

SODIUM CASEINATE

SODIUM CASEINATE

PRODUCT DESCRIPTION:
Sodium Caseinate is obtained by precipitation of caseins by acidification of the milk with sodium hydroxide. White to yellowish colour, free flowing powder, typical milk taste and smell without foreign odour.

APPLICATIONS:
Food supplements (baby food and sports nutrition), coffee creamers, drinks and dietetic products, meat industry, processed and hard cheese.

BENEFITS:
Improvement of nutrition features, high emulsification, gelling properties (good viscosity), enrich products with organic amino-acids, foaming capability, water and fat absorbability.

CHEMICAL PARAMETERS:
Protein (as is %)	≥ 87,0 (92,5% in dry matter)
Fat (%)	≤ 2,0
Moisture (%)	≤ 6,0
Ash (%)	≤ 4,5
pH	≤ 7,0
Lactose (%)	≥ 0,5

MICROBIOLOGICAL PARAMETERS:
Total Plate Count /g	≤ 10.000
Coliforms /0,1g	absent
E- Coli /0,1 g	absent
Salmonella /25 g	absent
Antibiotics	absent
Moulds and yeasts/g	≤ 50

STORAGE:
Product must be stored in a cool, dry place, at temperature below 25°C and relative humidity below 65%, product has a 2 years shelf life in the original packaging.

PACKAGING:
Four-layer paper bag with polythene inner bag, 25 kg net.

LACTOSE

LACTOSE

PRODUCT DESCRIPTION:
Lactose is a free flowing powder manufactured from fresh pasteurized sweet whey through membrane filtering, crystallization, refining and drying processes.

CHARACTERISTIC:
White to yellowish colour, free flowing powder, typical milk taste and smell without foreign odour.

APPLICATIONS:
Confectionery, milk chocolate, bakery, beverage whiteners, ice cream, chocolate drinks, yoghurts, frozen foods, drinks, baby foods, meat products.

BENEFITS:
Reduction cost, flavor fixer, major source of energy for the newborns, intensifier of the taste of non-dairy products.

CHEMICAL PARAMETERS:
Lactose (%)	≥ 99,0
Fat (%)	≤ 0,1
Moisture (%)	≤ 0,3
Ash (%)	≤ 0,25
pH	4,5-7,5

MICROBIOLOGICAL PARAMETERS:
Total Plate Count /g	≤ 10.000
Coliforms /0,1g	absent
E- Coli /0,1 g	absent
Salmonella /25 g	absent
Antibiotics	absent
Yeasts and moulds /g	≤ 10

SWEET WHEY POWDER

SWEET WHEY POWDER

PRODUCT DESCRIPTION:
Sweet whey powder is manufactured by removal of water from liquid sweet whey which is the main by-product from hard cheese production.

CHARACTERISTIC:
White to yellowish colour, free flowing powder, typical milk taste and smell without foreign odour.

APPLICATIONS:
Bakery products, frozen desserts, sauces, meat emulsions, confectionery, soups, ice cream, pasta sauces.

BENEFITS:
Rich source of carbohydrates, good emulsification properties, enhance the favor and color of processed foods, economical substitute of milk solids.

CHEMICAL PARAMETERS:
Protein (%)	≥ 11,0
Fat (%)	≤ 2,0
Moisture (%)	≤ 5,0
Ash (%)	≤ 9,0
pH	5,8-6,6
Lactose (%)	67-75

MICROBIOLOGICAL PARAMETERS:
Total Plate Count /g	≤ 50.000
Coliforms /0,1g	absent
E- Coli /0,1 g	absent
Salmonella /25 g	absent
Antibiotics	absent
Moulds and Yeasts /g	≤ 50

SKIMMED MILK POWDER

SKIMMED MILK POWDER

PRODUCT DESCRIPTION:
Skimmed milk powder is obtained in the process of dehydration of pasteurized skimmed milk. Firstly it is being condensed and then drying in spray drying tower and powdered. White to yellowish colour, free flowing powder, typical milky taste and smell without foreign odour.

APPLICATIONS:
Dairy foods, UHT milk, cultured yoghurts, desserts, recombined sweetened and evaporated milk, dry mixes, bakery, confectionery, meat products.

BENEFITS:
Good nutritional value, soluble ingredient, emulsifying capacity, smooth mouthfeel, natural milky taste and odour.

CHEMICAL PARAMETERS:
Protein (as is %)	≥ 34,0
Fat (%)	≤ 1,5
Moisture (%)	≤ 4,0
Ash (%)	≤ 8,5
pH	≤ 6,5
Lactose (%)	50-53

MICROBIOLOGICAL PARAMETERS:
Total Plate Count /g	≤ 10.000
Coliforms /0,1g	absent
E- Coli /0,1 g	absent
Salmonella /25 g	absent
Antibiotics	absent
Yeast and moulds /g	≤ 50

FULL CREAM MILK POWDER

FULL CREAM MILK POWDER

PRODUCT DESCRIPTION:
Full cream milk powder is obtained in the process of dehydration of homogenized whole milk. The first step is condensing and then drying in spray drying tower. White to yellowish colour, free flowing powder, typical milky taste and smell without foreign odour.

APPLICATIONS:
Confectionery, milk chocolate, bakery, ice creams, chocolate drinks, yoghurts, frozen foods.

BENEFITS:
Good nutritional value, soluble ingredient, rich in natural milk fat, emulsifying capacity, smooth mouthfeel, natural milky taste and odour, great milk solid.

CHEMICAL PARAMETERS:
Protein (%)	≥ 26,0
Fat (%)	≤ 26,0
Moisture (%)	≤ 4,0
Ash (%)	≤ 6,5
pH	6,5-6,8
Lactose (%)	≥ 37,0

MICROBIOLOGICAL PARAMETERS:
Total Plate Count /g	≤ 10.000
Coliforms /0,1g	absent
E- Coli /0,1 g	absent
Salmonella /25 g	absent
Antibiotics	absent
Yeast and moulds /g	≤ 50

BUTTER

BUTTER

PRODUCT DESCRIPTION:
Butter is made from pasteurized, aged and ripened milk by churning, draining buttermilk, washing, working and forming to desired shape.
Pale yellow colour (from deep yellow to nearly white), rich milk taste and smell without foreign odour.

APPLICATIONS:
Bakery – cakes, tarts and other sweet products, catering and hotel industry, retail sector.

BENEFITS:
Very nutritious, long shelf life in right conditions, alternative to cooking oil, imparts a natural and unique flavour benefit improved moisture retention.

CHEMICAL PARAMETERS:
	SWEET BUTTER	LACTIC BUTTER
Milk fat (%)	≥ 82,0	≥ 82,0
Moisture (%)	≤ 16,0	≤ 16,0
Non fat solids (%)	≤ 2,0	≤ 2,0
pH	6,2-7,2	4,2-5,2

MICROBIOLOGICAL PARAMETERS:
	SWEET BUTTER	LACTIC BUTTER
Total Plate Count /g	≤ 10 000	≤ 10 000
Coag. positive Staph. /g	≤ 10,0	≤ 10,0
Coliforms /0,1g	absent	absent
E- Coli /0,1 g	absent	absent
Salmonella /25 g	absent	absent
Antibiotics	absent	absent
Moulds and yeasts/g	≤ 50	≤ 50

STORAGE AND PACKAGING:
Refrigerated: 60 days in ≤ 7°C, frozen: 90 days in -20 to -30°C under controlled humidity 80 – 85% conditions, when kept in the original packaging.
Individually wrapped blocks packed in cardboard boxes with polythene inner bag, various sizes.

WHEY PERMEATE

WHEY PERMEATE

PRODUCT DESCRIPTION:
Whey permeate is the by-product of the production of whey protein concentrates. White to yellowish colour, free flowing powder, typical milk taste and smell without foreign odour.

APPLICATIONS:
Biscuits, industrial bakery and pastry, drinks, confectionery.

BENEFITS:
Reduction of cost, rich in lactose and mineral salts.

CHEMICAL PARAMETERS:
Protein (%)	≤ 4,0
Fat (%)	≤ 1,0
Moisture (%)	≤ 4,0
Ash (%)	≤ 8,5
pH	6,0-6,8
Lactose (%)	≥ 80

MICROBIOLOGICAL PARAMETERS:
Total Plate Count /g	≤ 50.000
Coliforms /0,1g	absent
E- Coli /0,1 g	absent
Salmonella /25 g	absent
Antibiotics	absent
Moulds and yeasts /g	≤ 100

DEMINERALIZED WHEY POWDER 50%

DEMINERALIZED WHEY POWDER 50%

PRODUCT DESCRIPTION:
Demineralized whey powder is manufactured by removal of water and minerals from liquid sweet whey which is the main by-product from hard cheese production.

CHARACTERISTIC:
White to yellowish colour, free flowing powder, typical milk taste and smell without foreign odour.

APPLICATIONS:

Infant foods, dairy products, dairy blends, bakery products, pasta sauces, chocolate, confectionery, ice cream.

BENEFITS:
Rich source of carbohydrates, good emulsification, economical substitute of milk solids.

CHEMICAL PARAMETERS:
Protein (%)	≤ 12,0
Fat (%)	≤ 1,0
Moisture (%)	≤ 5,0
Ash (%)	≤ 5,0
pH	6,0-6,6
Lactose (%)	75-83

MICROBIOLOGICAL PARAMETERS:
Total Plate Count /g	≤ 25.000
Coliforms /0,1g	absent
E- Coli /0,1 g	absent
Salmonella /25 g	absent
Antibiotics	absent
Yeasts and moulds /g	≤ 50

COCOA PROTEIN

COCOA PROTEIN

PRODUCT DESCRIPTION:
Cocoa protein is a residue of husked and degreased cocoa. By-product of the industry of products derived from chocolate, high-protein, rich in phosphorus. Also called Cocoa cake.

APPLICATIONS:
For feed industry, as intake of protein to lower your costs.

CHEMICAL PARAMETERS:
Protein (Nx6.38)	22-28
Fat (%)	≤ 1,5
Moisture (%)	8-10
Ash (%)	7-8
Soluble fiber	5-7

PRESENTATION:
Bulk product.

BREWER´S YEAST

BREWER´S YEAST

PRODUCT DESCRIPTION:
Brewer’s yeast (Saccharomyces cerevisiae) powdered dried to the required temperature to stop its activity, but low enough to retain its nutritional properties. Powder beige color with characteristic flavor, no strange odors.

BENEFITS:
Source of protein of high biological value. Noted for providing carbohydrates, as well as unsaturated fatty acids and lecithin. It improves the palatability of the feed.

CHEMICAL PARAMETERS:
Protein (Nx6.38)		44-48
Fat (%)		0,5-1
Moisture (%)		6-7
Ash (%)		6-8
MICROBIOLOGICAL PARAMETERS:
Total plate count /g	≤ 100.000
Salmonella /25g	Absent
E- Coli /1g	Absent