Milk Powders

Full cream milk powder (FCMP) is a spray dried product, derived from fresh pasteurised high quality whole cow’s milk by removal of water. FCMP has the same advantages and benefits as liquid whole fat milk, however in dried form it has a much longer shelf life. It has a high nutritive value. Depending on the application, full cream milk powder can be offered as a regular or instant type and, if required, fortified with vitamins A & D3.

Applications:
Bakery, confectionery, yoghurt, milk drinks, ice cream, pastry, desserts, chocolate, sauces, soups, dressings, coffee whitening etc.

Shelf life:
Full cream milk powder has a long shelf life of approx. 18-24 months from date of manufacture (depending on its packaging) and it should be stored in a cool, dark and dry place (preferably below 25˚C).

Packaging:
Full cream milk powder is available in various sizes of multi-ply paper bags, tins, sachets and big bags.

HS code:
0402.21

Instant fat filled powder (IFFP) is a spray dried product, made from pasteurised high-quality skimmed cow’s milk and vegetable fat. This product is mainly used as a substitute for full cream milk powder. If required, it can be fortified with vitamins A & D3.

Applications:
Bakery, confectionery, yoghurt, milk drinks, ice cream, pastry, desserts, chocolate, sauces, soups, dressings, coffee whitening etc.

Shelf life:
Instant fat filled powder has a long shelf life of approx. 18-24 months from date of manufacture (depending on its packaging) and it should be stored in a cool, dark and dry place (preferably below 25˚C).

Packaging:
Instant fat filled powder is available in various sizes of multi-ply paper bags, tins, sachets and big bags.

HS code:
1901.90 (18 – 24%) & 2106.90 (4 & 10%)

Skimmed milk powder (SMP) is a spray-dried product made from fresh, high-quality cow’s milk that has been skimmed, pasteurised and concentrated. It is available in both regular and instant types. Its properties (such as solubility in cold water, binding capacity, bulk density, texture and flavour) are influenced by the heat applied during processing. This heat treatment determines the Whey Protein Nitrogen Index (WPNI), which classifies SMP into high-, medium- or low-heat types, each suited for specific functional applications.

Applications:
Bakery, for (processed) cheese manufacturing, baby food, confectionery, products based on reconstituted milk (yoghurt, dairy desserts, ice cream), chocolates, animal feed etc.

Shelf life:
Skimmed milk powder has a long shelf life of approx. 24 months from date of manufacture (depending on its packaging) and it should be stored in a cool, dark and dry place (preferably below 25˚C).

Packaging:
Skimmed milk powder is available in 25 kg multi-ply paper bags and big bags.

HS code:
0402.10

Buttermilk powder (BMP) is obtained by spray drying buttermilk (sweet cream or acidified). Buttermilk is a fluid by-product from butter manufacturing. It is an excellent source of proteins with a low fat content and has a rich phospholipids content (liked for its emulsifying properties).

Applications:
Industrial pastry & biscuits, dietetics, health & sport foods, soups, sauces, ready-meals, animal feed etc. It is also used as a substitute for skimmed milk powder, because they have a comparable protein content.

Shelf life:
Buttermilk powder has a long shelf life of approx. 12 months from date of manufacture (depending on its packaging) and it should be stored in a cool, dark and dry place (preferably below 25˚C).

Packaging:
Buttermilk powder is available in 25 kg multi-ply paper bags and big bags.

HS code:
0403.90

Sweet whey powder (SWP) is made by drying the liquid whey that remains after the production of cheese. It contains lactose, milk-soluble proteins and minerals offering benefits like good emulsifying capacity, browning properties, a slightly sweet milky taste and cost-effectiveness as an alternative to skimmed milk powder.

Applications:
Bakery, confectionery, ice cream, processed cheese, sauces, soups, meat products, animal feed, etc.

Shelf life:
Sweet whey powder has a long shelf life of approx. 24 months from date of manufacture and it should be stored in a cool, dark and dry place (preferably below 25˚C).

Packaging:
Sweet whey powder is available in 25 kg multi-ply paper bags and big bags.

HS code:
0404.10

Demineralised whey powder (DWP) is obtained by removing minerals from sweet whey and then spray-drying it into powder. De degree of demineralisation can vary from 40% to 90%, depending on the intended application. DWP retains lactose, proteins and some minerals and offers a clean, slightly sweet taste. Its reduced mineral content improves digestibility.

Applications:
Infant formula, nutritional products, bakery, confectionery, chocolates, candy, ice cream, desserts, sauces etc.

Shelf life:
Demineralised whey powder has a long shelf life of approx. 12-24 months from date of manufacture (depending on its packaging) and it should be stored in a cool, dark and dry place (preferably below 25˚C).

Packaging:
Demineralised whey powder is available in 25 kg multi-ply paper bags and big bags.

HS code:
0404.10

Milk permeate is produced during the ultrafiltration of milk protein concentrates. It contains the soluble components of milk, primarily lactose and minerals, with minimal to no protein or fat content. Milk permeates are cost-effective sources of lactose and minerals. They help improve flavour, texture and browning in processed foods.

Applications:
Chocolate and candy manufacturing, bakery, confectionery, dairy based blends, ice cream, as a protein standardisation agent in dairy products.

Shelf life:
Milk permeate has a long shelf life of approx. 12–24 months from date of manufacture (depending on its packaging) and it should be stored in a cool, dark and dry place (preferably below 25˚C).

Packaging:
Milk permeate is available in 25 kg multi-ply paper bags and big bags.

HS code:
0404.90

Whey permeate is produced during the ultrafiltration of whey protein concentrates. Like milk permeate, it is high in lactose and minerals but has a slightly different mineral and flavour profile due to its origin in the cheese-making process. Whey permeate is a cost-effective source of lactose and minerals. They help improve flavour, texture and browning in processed foods.

Applications:
Instant soups, sauces, powdered beverages, seasoning, chocolate and confectionery, cost-effective bulking agent, bakery, culinary.

Shelf life:
Whey permeate has a long shelf life of approx. 12-24 months from date of manufacture (depending on its packaging) and it should be stored in a cool, dark and dry place (preferably below 25˚C).

Packaging:
Whey permeate is available in 25 kg multi-ply paper bags and big bags.

HS code:
0404.10

Lactose is a naturally occurring milk sugar. It is obtained from liquid whey through ultrafiltration, where proteins are removed. The remaining lactose-rich liquid is then concentrated by evaporation. Afterwards, the lactose is crystallised, dried and milled into a fine powder. Different grain sizes can be obtained through adapted crushing methods.

Grain sizes are classified by mesh. The most common mesh sizes are:

• 100 mesh (coarse grain size)
• 200 mesh (fine grain size)

We offer edible and refined types of lactose. The difference with refined lactose is that it undergoes an additional processing step to further remove impurities (proteins, fats and minerals). As a result, refined lactose is a purer form of lactose and appears whiter than edible lactose.

Applications:
Bakery, pastry, chocolate, confectionery, infant food, instant soups, sauces, seasoning, meat products, diet food, milk powder standardisation, beverages etc.

Shelf life:
Lactose has a very long shelf life of approx. 24-36 months from date of manufacture (depending on its packaging). It should be stored in a cool, dark and dry place (preferably below 25˚C).

Packaging:
Lactose is available in 25 kg multi-ply paper bags and big bags.

HS code:
1702.11

Casein makes up about 80% of the protein in cow’s milk. There are two main types of casein: rennet casein and acid casein.

Rennet casein is produced by adding rennet (an enzyme complex) to milk, which causes the proteins to coagulate and separate from the liquid whey. The coagulated mass contains concentrated casein, which is further processed to remove other components, such as fats and lactose. The casein is then dried and milled into a fine powder and is available in different mesh sizes (typically between 30 and 90 mesh). It offers functional properties such as improved texture, good melting and emulsifying behaviour, stretching capacity and a fine, stable powder structure.

Acid casein is produced by adding acid to milk, which lowers the pH and causes the casein to precipitate out of the milk. The resulting curd is separated, washed, dried and milled. Acid casein is also the raw material used to manufacture caseinates, which are soluble in water and widely used in food applications. On its own, acid casein is primarily used in industrial applications due to its texture-enhancing properties, emulsification support, water-retention capabilities, neutral flavour profile and high amino acid content.

Applications:
Rennet casein is mainly used in cheese production and in protein-enriched food products. Acid casein is primarily used in industrial sectors such as adhesives, paper, textiles and also as a base for food-grade caseinates.

Shelf life:
Casein has a long shelf life of approx. 12-24 months from date of manufacture (depending on its packaging) and it should be stored in a cool, dark and dry place
(preferably below 25˚C).

Packaging:
Casein is available in 25 kg multi-ply paper bags.

HS code:
3501.10

Caseinates are produced by a process that transforms acid casein (which is water-insoluble) into a soluble protein salt by neutralising it with a food-grade alkali such as sodium hydroxide, calcium hydroxide or ammonium hydroxide. The neutralised solution is then spray-dried into a fine free-flowing powder. The type of alkali used determines the type of casein: sodium caseinate or calcium caseinate.

Sodium caseinate is known for its excellent solubility, as well as its emulsifying, foaming, water-binding and gelation properties. It has a neutral flavour and provides a smooth texture.

Calcium caseinate is slightly less soluble than sodium caseinate. However, it offers better heat-stability and possesses strong emulsifying and water-binding capabilities. It also contains significantly less sodium, making it well-suited for low-sodium formulations and health-focused applications.

Applications:
Powdered beverages, meal replacement, dairy analogues and nutritional supplements, clinical nutrition, sport nutrition, processed meats and high-protein bars.

Shelf life:
Caseinate has a long shelf life of approx. 12-24 months from date of manufacture (depending on its packaging) and it should be stored in a cool, dark and dry place (preferably below 25˚C).

Packaging:
Caseinate is available in 25 kg multi-ply paper bags.

HS code:
3501.90

Besides our standard milk powders, we can also offer you tailor-made blends of dairy ingredients on request.