Lactose, commonly known as sugar, is a natural component of cow’s milk, and makes up 3,5%-5,0% of cow’s milk.
It is a byproduct of cheese, (gained by separating it from whey) and Caseins. In the Food Industry, lactose has found use as a sweetener, used in the production of chocolate, infant nutrition, etc. The lactose content is no less than 99%, with the sulfated ash content no more than 0.4%.
Lactose is available in 25 kg bags and in “big bags”.
Average shelf life of Lactose is 24 months.
10 June 2018
Full Cream Milk Powder is a dairy product made by evaporating fresh pasteurized Full Cream cow’s milk. This product is divided according to the amount of fat it contains, either 24%, 26% and 28% fat in a dry mass. Proteins: no less than 26%; Ash: no more than 6,6% Full Cream Milk Powder has many uses in the food industry.
9 June 2018
Skimmed Milk Powder is a dairy product made by evaporating fresh pasteurized skimmed cow’s milk or from collected cream. There are three main classifications: High-heat (least soluble), Medium-heat and Low-heat (most soluble).
8 June 2018
Sweet Whey Powder (SWP) is produced by drying Sweet Whey Concentrate. It is mainly used in ice cream production, yoghurts, chocolates, baking industry, as well as a feeds.
7 June 2018
Lactose, commonly known as sugar, is a natural component of cow’s milk, and makes up 3,5%-5,0% of cow’s milk.
22 April 2018
Whey Protein Concentrate 80% (WPC 80) is produced from sweet whey by using an advanced low- temperature ultrafiltration process. This is why most proteins remain undisturbed. WPC contains about 35-
22 April 2018
Demineralized Whey Powder (DEMI) is produced through the removal of water and minerals from liquid sweet whey, which is the main by-product from hard cheese production. Powder manufactured in the process of ultra- and Nano-filtration.
