
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