Dairy products

Whey powder, a byproduct of cheese production, is the watery residue from cheese processing, rich in lactose and proteins. It is used in the food industry for both sweet and savory products, such as creams, ice creams, snacks, and sauces, to enhance flavor, increase water retention, and enrich with proteins.

Powdered yogurt, derived from fermented milk, has a lower density and fewer live cultures compared to fresh yogurt. However, it is used for its characteristic flavor and good protein content in sweets, creams, sauces, and ice creams. It can be added with whey or skimmed milk to adjust the protein content.

Powdered cream, with a fat content ranging from 42% to 75%, enhances the creaminess and flavor of ice creams, sauces, and dressings. Although it cannot fully replicate the consistency of liquid cream and does not whip like fresh cream, it is ideal for replacing vegetable fats.

Whey proteins, obtained through ultrafiltration, improve the consistency and water retention of food products. Used as aerating agents in baking or to fortify food products, they can also partially replace powdered milk and enhance the structure of baked goods and meat products.

Milk protein concentrates (MPC), obtained from skimmed milk through ultrafiltration and spray drying, contain both casein and whey proteins. With a variable protein content, they offer excellent thickening and emulsifying properties, making them ideal for stabilizing and providing body to various food products.

Caseinates, derived from milk casein, are soluble proteins obtained through treatment with alkalis and subsequent drying. With a protein content of over 90%, they offer excellent emulsifying, thickening, and stabilizing properties.

Buttermilk, a byproduct of churning cream, is dried into powder and has a rich aroma and distinct sweetness. With a protein content of 30% and fat levels ranging from 5% to 7%, it is used as a substitute for skim milk in ice creams and baking to enrich creams, confectionery preparations, and desserts.

Powdered butter, with a fat content close to 75%, is primarily used in baking and food preparations. Unlike powdered cream, it has a more savory flavor and is used in dry form to adjust the fat content, enrich the taste, and improve the texture of food products.