Technical aspects Acid-precipitated casein has a light color, clean composition, and stable powder form. Its odor and taste are neutral, typical for milk protein. The product is free from phosphatase, antibiotics, and pathogenic microorganisms. Parameter Value Moisture max 10% Fat content max 1.5% Protein content (dry…
Technical aspects Dried sour whey concentrate is a raw material with stable physicochemical parameters and high microbiological purity. Parameter Value Humidity max 4.0% Fat content max 1.5% Protein content min 9.0% Lactose min 65.0% Ash content max 10.0% pH min 4.5 Solubility index max 2.5 ml…
Technical aspects The product is a free-flowing powder with a uniform consistency and a white or slightly yellowish colour. It has a natural buttermilk aroma and taste, without any foreign or undesirable notes. Thanks to its good solubility, it is ideal for instant formulations. Parameter Value Colour White to…
Technical aspects Lyophilized colostrum is natural bovine colostrum in the form of lyophilized powder of light yellow color. The product is characterized by low fat content, high levels of IgG immunoglobulins and easy solubility. Parameter Value Total protein (dry matter) > 70% IgG > 30%…
Technical aspects Fat-free colostrum powder has high microbiological quality, good solubility and storage stability. The production technology used allows key quality and functional parameters to be maintained. Parameter Value IgG content (in dry matter) min. 18% IgG content (in protein) min. 30% Protein content max…
Technical aspects Colostrum powder has a uniform color, free-flowing consistency, and mild milky taste. It remains stable when stored under appropriate conditions. Parameter Value Protein content ≥ 60% Immunoglobulins (IgG) – % of mass ≥ 24% Immunoglobulins (IgG) – % of protein ≥ 40% Lactoferrin 0.5–1.0%…
Technical aspects D90 is a free-flowing, homogeneous powder with a slightly creamy colour. It is characterised by low moisture content, low mineral ash content and high microbiological purity. The product has good solubility and stability in a variety of food applications. Parameter Value Colour Light cream, uniform Taste…
Technical aspects Demineralised sweet whey concentrate has stable physical and chemical properties and meets strict quality standards. The product is GMO-free and can be safely used in functional and specialised foods. Parameter Value Water content max 3.0% Fat content max 1.5% Protein content min 12.0%…
Technical aspects Powdered albumen egg is a dry, free-flowing powder with no lumps and a light color. Thanks to its low moisture content and high microbiological purity, it is safe to store and has a long shelf life. Parameter Value Color White to slightly cream Taste and smell…
Technical aspects Egg yolk powder is a homogenous fine powder with a color ranging from light yellow to dark yellow. It has the distinct taste and smell of dried hen egg yolks. The production process includes breaking and separating fresh eggs, filtration, pasteurization, and spray drying, ensuring…
Technical aspects Full cream milk powder is a free-flowing, homogeneous product without lumps or impurities. Thanks to its low moisture content and good microbiological parameters, it ensures stability and safety in storage. Parameter Value Colour White cream Taste and smell Typical of pasteurised milk, clean Form…
Technical aspects Lactose powder is a finely ground, homogeneous powder with a pure, light colour. It is virtually odourless, has a delicate milky taste and very low moisture, protein and ash content. It is characterised by high microbiological and technological stability, which allows for its wide industrial application.…
Technical aspects Micellar casein powder is a homogeneous, free-flowing powder with a creamy white color. It is characterized by low moisture content and microbiological purity, which makes it stable in storage and safe in terms of quality. Parameter Value Color Creamy white Taste and smell Typical, no…
Technical aspects Ultrafiltrated milk powder has a light, free-flowing structure and a uniform appearance. Small lumps are acceptable and break up easily. The colour of the product ranges from white to pale yellow. It remains stable under typical storage conditions and its chemical parameters allow for a wide…
Technical aspects High-protein milk concentrate is characterized by stable quality and pure composition. The product is a light powder, ranging from white to yellowish in color, and has a delicate, milky taste and aroma. Milk concentrate is virtually lactose-free. Parameter Value Water content (80°C) 3.0% Fat content…
Technical aspects The 85% milk protein concentrate is a fine, free-flowing powder with a homogeneous structure. Its colour ranges from white to slightly creamy, and its taste and smell are clean and neutral. The product is physically and chemically stable and retains its technological properties in various…
Technical aspects The product has stable quality and microbiological parameters, making it a reliable ingredient in many industrial applications. Parameter Value Colour Yellowish-white Taste and smell Typical whey taste, fresh, clean smell Form Powder Protein content ~80 g / 100 g Total number of microorganisms <30,000…
Technical aspects Enzymatically coagulated casein is in the form of a free-flowing powder, which may form small, easily dispersible agglomerates. The product has a clean sensory profile free from foreign odors or tastes and stable physicochemical properties. Parameter Value Moisture max 12.0% Fat content max 1.5% Protein…
Technical aspects Skimmed milk powder is characterized by its pure composition, stable physicochemical properties, and high microbiological quality. Properly prepared raw materials and the production process allow for the maintenance of optimal performance parameters. Parameter Value Water content max 4.0% Fat content max 1.5% Protein…
Technical aspects Organic skimmed milk powder is a product with controlled physical, chemical, and microbiological quality. Thanks to medium-temperature processing, WPN retains its functional properties, solubility, and stability in various technological applications. Parameter Value Color White Taste and smell Clean, pleasant, slightly sweet, milky Form Slowly…
Technical aspects Instant sweet whey is a creamy yellow powder, easily soluble and with a uniform structure. Small, easily disintegrating lumps are acceptable. The product has high microbiological purity and physical and chemical stability. Parameter Value Colour Creamy yellow Taste and smell Sweet and salty, no…
Technical aspects In the production of UHT Milk, the milk is heated to about 140°C for 2-5 seconds to sterilize the product and prevent the growth of bacteria that cause milk spoilage. This heat treatment guarantees the sterility of the product. High temperature processing extends…
Units: MT = metric ton. Refrigerant gases are priced per cylinder. All prices are reference prices in USD.
Popular pages in this range include Acid Casein, Acid Whey Powder, Buttermilk Powder. Our global supply, quality control and logistics and shipping pages explain how orders are handled, the FAQ answers common questions, and you can request a quote for any item listed here.
For independent reference data, try the PubChem database, the ECHA chemicals database and the NIOSH Pocket Guide. Transport classes follow the UNECE dangerous goods recommendations, and a good background read is this OSHA hazard communication standard.
Share your requirement and our sales team will respond with a quotation.
