Milk protein is a valuable nutritious product. It is effective due to the presence of useful trace elements, vitamins.
Milk Protein Concentrate - used to improve the taste, texture of the product and to increase its nutritional value.
Milk proteins are used in any dairy products, as well as sauces, drinks, flour products, meat processing products and sports nutrition.
Milk proteins are divided into two main components:
Casein - milk protein responsible for the formation of curd in the production of cheese and cottage cheese and is also a source of calcium and phosphorus. Contains about 80% of the total protein content;
•The 3 main types (alpha, beta, kappa) of casein
•associated with minerals
•sedimentation at pH 4.60 / 20ºC
•kappa casein is sensitive to rennet
Whey proteins - have a high nutritional value and shape the taste of the product, they make up about 20% of the total protein:
•2 essential whey proteins (beta-lactoglobulin, alpha-lactalbumin)
•soluble at pH 4.60
•sensitive to heat treatment
Our company offers a range of functional proteins that are different in composition and functional properties
Milk Protein Type А
Native casein / soluble protein = 80% / 20%
Mainly used in thermized, thermostatic and drinking yoghurts
· Native casein / soluble protein = 92% / 8%, fortified with natural micellar casein
Main functional properties:
High protein yoghurts
All types of cheese
Native casein / whey protein = 0% / 100%
Native whey protein
Thermal and thermostatic yoghurts
For the production of drinking yoghurt with improved consistency and pleasant taste, we offer a concentrate of soluble milk proteins "Promilk 802FB"
The use of milk proteins in the recipe allows you to improve the structure, obtain a denser consistency, prevent the separation of whey during storage, and improve the taste (creaminess of the product).
It is important to mark the packaging with “milk protein”, that confirms the naturalness of the final product. Due to milk protein, the manufacturer has the opportunity to maintain a constant quality of maximum level protein in milk throughout the year.
Different degrees of protein enrichment of milk are possible. From moderate to high.
We propose and implement the use of protein in cheese production
Benefits of using protein:
during the production process:
Milk of stable composition (Promilk 852B is naturally enriched with micellar casein. Improves the “cheeseability” of milk. Improves the coagulation)
Optimization of the production process itself (1gr/l Promilk 852B allows to increase the pasteurization temperature by 1 degree and improve the fixation of denatured whey proteins)
Standard whey separation and acid build-up process
Consistent quality (CB, weight)
Standard cheese composition and cheese organoleptic profile
By-products yield balance
Less cream and whey
Acceleration of the technological process
Increased cheese yield
Due to the proteins, it is possible to produce cheeses without separating the whey. Depending on the possibilities in production, we offer recipes and technological processes for each manufacturer.
STABILIZERS, TEXTURE FORMERS
Stabilizer is a food additives used to keep the ingredients of a product in a single composition and keep its appearance.
We offer stabilizers that are used for the production of dairy, bakery, confectionery products.
Starter cultures and enzymes
Dairy starter cultures we offer to our customers include a wide range, from starter cultures for the fermented milk products industry to starter cultures for cheeses with a long ripening period.
Our starter cultures are designed for direct addition. The practical one-dose packaging allows you to optimize the production of cheese and dairy products. For each culture there are several phage-specific rotations, which prevent the development of bacteriophages in the production environment.
Auxiliary crops and enzymes are a reliable aid for enterprises seeking to improve the quality of their products.
Depending on the fermenting microorganisms the main fermented milk products used, can be divided into several groups:
Products derived from multi-strain starter cultures
Products derived from mesophilic lactic acid streptococcus
Products derived from thermophilic lactic acid bacteria
Products derived from mesophilic and thermophilic lactic acid bacteria
Products derived from acidophilus sticks and bifidobacteria
For all these categories, we offer a wide range of cultures and enzymes that can improve the quality and beneficial properties of the product.
Our technologists and consultants will assist you:
To improve the profile of aromas in the product
To get the required texture of the finished product
To provide a longer shelf life
To make the product more healthy
Our starter cultures will help you to exclude the amount of preservatives from the recipe. An excellent feature of the starter cultures is a longer shelf life from 12 to 24 months.
In addition to all this, we have rapid tests available to detect antibiotics in milk.
Immunological methods include rapid tests for antibiotics in milk. Their action is based on the analysis of specific receptors, proteins, reaction intensity. Convenient technology, no need of special chemical education of a laboratory assistant. The result is obtained quickly, on average, the study takes from 5 to 10 minutes. The reader is optional. The analysis can be done in the field. Each test is designed to identify one or more (up to four) groups of antibiotics.