Products

Product manufactured from fresh cow’s cream, being pasteurized and homogenized prior to spray dried.

WPI 90 with soy is an instantized whey protein isolate produced from sweet whey using soy lecithin to provide excellent dispersibility and quick hydration into solution.

Nonfat Dry Milk is the powder that is obtained by removing water from pasteurized skim or condensed milk. The powder is then agglomerated and fortified with Vitamin A & D.

Lactose is a white colored, free flowing crystalline product, possessing a mildly sweet taste. Edible lactose is produced by crystalizing fresh sweet whey and then drying the crystals.

This product results from the process of ultra-filtrating whey. The concentrated protein fraction is dried and agglomerated into a well-dissolving powder.

Milk Protein Concentrate 80 is produced via a filtration process that isolates native milk proteins in a highly concentrated form.

Sodium Caseinate is a spray dried high quality milk protein for use in a variety of food and pharmaceutical applications where binding and emulsification properties are important.

A high-quality milk protein product, manufactured from fresh pasteurized skim milk through acid precipitation of the casein followed by neutralization and drying.

WPI 90 with soy is an instantized whey protein isolate produced from sweet whey using sunflower lecithin to provide excellent dispersibility and quick hydration into solution.

This product results from the process of ultra-filtrating whey. The concentrated protein fraction is dried and agglomerated into a well-dissolving powder.

Buttermilk Powder is obtained by drying liquid buttermilk that was derived from the churning of butter and pasteurized prior to condensing.

Whey Protein Concentrate 80% is produced via proprietary filtration process that concentrates native whey proteins in a highly purified form.

Milk Protein Concentrate 85 is produced via a filtration process that isolates native milk proteins in a highly concentrated form.

Whey Protein Isolate 90 is produced via proprietary filtration process that isolates native proteins in a highly concentrated form to provide maximum functionality.

Acid Casein is produced by controlled acidification of pure, fresh, pasteurized skim milk, with food grade hydrochloric acid or lactic acid, resulting in precipitation of casein curd. Using a continuous and hygienic process, the curd is extensively washed, then dried and ground to a consistent particle size. Available in 30, 60 or 90 mesh.

Nonfat Dry Milk is the powder that is obtained by removing water from pasteurized skim or condensed milk.

Milk Protein Concentrate 70 is produced via a filtration process that isolates native milk proteins in a highly concentrated form.

Whole Dry Milk is obtained by removing water from pasteurized milk, which may have also been homogenized. Whole Dry Milk 28.5% contains approximately 28.5% Milkfat.

Nonfat Dry Milk is the powder that is obtained by removing water from pasteurized skim or condensed milk.

Milk Protein Isolate (MPI) is the substance obtained by the partial removal of sufficient non-protein constituents (lactose and minerals) from skim milk so that the finished dry product contains 90% or more protein by weight.