Dairy Ingredients

Whey Permeate

Technical aspects Milk permeate is a free-flowing, highly soluble powder that may form small lumps that easily disintegrate under pressure. It is characterised by low moisture content, high lactose content and good microbiological purity. The product is stable, versatile, easy to store and transport. Parameter Value…

Whey Protein Concentrate 35%

Technical aspects Whey concentrate 35% is a free-flowing, easily miscible powder with a uniform structure. It is characterised by high lactose content, low moisture and good solubility. Thanks to its neutral taste, it can be used in a wide range of food products. Parameter Value Colour White to…

Whey Protein Concentrate 70 Instant (WPC 70 Instant)

Whey Protein Concentrate 75% (WPC 75)

Whey Protein Concentrate 80 (WPC 80)

Technical aspects Whey concentrate 80% is a free-flowing, homogeneous powder with a light colour and natural milky aroma. It has stable physical, chemical and microbiological properties, which allows for a wide range of applications in the food and supplement industries. Parameter Value Colour Creamy white to light yellow…

Whey Protein Concentrate 80% Instant (WPC 80 Instant)

Technical aspects The product is a free-flowing powder; small agglomerates that disintegrate easily under pressure are acceptable. The colour ranges from creamy white to yellowish. The smell and taste are characteristic of whey protein – clean, natural, without any foreign odours. Parameter Value Moisture content max 6.5%…

Whey Protein Concentrate 80% Lactose Free

Technical aspects Whey protein 80% LF is a pure whey powder with excellent microbiological parameters and a stable structure. It contains minimal amounts of fat and sugars, making it ideal for technological and dietary applications. Parameter Value Appearance Light yellow or yellowish powder, loose Odour and taste…

Whey Protein Hydrolized 80% (WPH 80)

Technical aspects WPH 80 is a loose, free-flowing powder with good solubility and rehydration capacity of 300–500% in cold water. It contains minimum 78% protein, maximum 10% fat, ≤6.5% moisture, and a pH range of 6.0–7.0. It is free from mechanical impurities and antibiotics. The product meets…

Whey Protein Hydrolized 90% (WPH 90)

Technical aspects WPH 90 contains minimum 85% protein, ≤0.5% fat, ≤7% moisture, and has a pH of ≤3.5, making it suitable for clear drink formulations. The degree of hydrolysis ranges from 2.0–6.0%, and turbidity is ≤25 NTU, ensuring excellent clarity in solutions. The product meets strict…

Whey Protein Isolate 90 Instant (WPI 90 Instant)

Technical aspects WPI 90 whey isolate is characterised by high sensory and microbiological quality, which guarantees safety and stability during long-term storage. Parameter Value Colour Creamy white Taste and smell Typical for whey, no foreign aftertaste Protein content Min. 90.0% Fat content Max. 1.5% Ash…

Whipped Cream Powder

High-quality whipped cream powder contains good-quality fat (milk fat or premium vegetable fat). Better fat means faster whipping, better volume, and creamier texture. If low-grade hydrogenated oils are used, the cream may taste artificial or become unstable.