MILK-PROTEIN-CONCENTRATES

Different Milk-Protein-Concentrates (Retentates) and –permeates are gained by filtrating pasteurized skimmed milk with specific membrane technologies (RO, NF, UF, MF).

CHARACTERISTICS:

  • High-grade, natural milk protein
  • High functionality
  • High solubility in water
  • Neutral, pleasant and milky taste and odour
  • High water binding capacity
  • High gelling capacity
  • Very good texture (pleasant mouthfeel)

APPLICATIONS:

  • Yoghurt
  • Cheese
  • Milk products
  • Dietary products
  • Sports nutrition