ผลิตภัณฑ์ทุกแบรนด์ผ่านการคัดสรรคุณภาพ กระบวนการผลิตผ่านมาตรฐานสากล
HACCP, ISO, GMP และสำนักงานคณะกรรมการอาหารและยาแห่งประเทศไทย
ผลิตภัณฑ์ทุกแบรนด์ผ่านการคัดสรรคุณภาพ กระบวนการผลิตผ่านมาตรฐานสากล HACCP, ISO, GMP และสำนักงานคณะกรรมการอาหารและยาแห่งประเทศไทย
Whole Milk Powder
- A medium heat powder is made from fresh, pasteurized whole milk, with excellent dispersibility and free flowing ability.
- 26% – 42% milkfat and the protein level can be adjusted to a minimum of 34% in MSNF.
- Delivers functional benefits to baked goods, including increased water binding capacity, improved volume, and reduction in staling.
BRAND: Open Country Dairy, Synlait, Kalla, Miraka, Bestway
Skimmed Milk Powder
- Skimmed milk powder is made from spray drying fresh pasteurised skimmed milk.
- Skimmed milk powder has a minimum milk protein content of 34% and 1.5% or less milkfat (by weight).
- A highly versatile ingredient that provides a source of non-fat milk solids.
BRAND: Union Dairy Company, Bulla, Synlait, Solarec, Olma
Partly Skim Milk Powder
- Partially skimmed milk powder is spray dried milk powder prepared by removing water from whole milk from which half of the cream is removed.
- It can be used as a substitute for whole milk or skimmed milk powder.
BRAND: Union Dairy Company, Provico, Fonterra, ACM
Instant Whole Milk Powder
- Instant whole milk powder is a soluble powder with 26% – 30% fat, agglomerated and instantized for easy mixing in cold water.
- Mixing directly into water, easily reconstitutes to produce a fresh, nutritious milk drink.
- An ideal milk source for any situation where regular liquid milk supply or refrigeration is not available.
BRAND: Open Country Dairy, Synlait
Butter Milk Powder
- Buttermilk powder is obtained by spray drying buttermilk, which comes from the churning of cream into butter.
- The composition is close to that of skimmed milk but with a higher fat content.
- Proteins in buttermilk powder can function as emulsifiers, stabilizing oil water interfaces, these proteins promote water binding properties and also foam formation and stability in products, lets you use a lower level of stabilizers in your product formulation.
BRAND: Westland, Muller, Solarec
Anhydrous Milk Fat
- Anhydrous milk fat (AMF) is made by removing almost all moisture and non fat solids from pasteurized cream, AMF has no less than 99.8% milkfat and no more than 0.10% moisture.
- Enhances appearance and texture of food products, and add rich dairy flavour to foods.
BRAND: Open Country, Westland, Synlait, Fonterra, Union Dairy Company
Sweet Whey Powder
- Sweet whey powder is obtained by drying fresh whey, derived during the manufacture of pressed cheeses or rennet caseins. Its pH in a 10% solution should be greater than 5.6
- An economical source of dairy solids with 8% – 9% salt/ash content.
- An enhance color developer during high temperature cooking and baking.
- A source of high heat processed dairy solids, important for good loaf volume in breads.
BRAND: Hochland, Mlekovita, Lowicz, Eligo
Demineralized Whey Powder
- Demineralized whey is obtained by removing a portion of the minerals from pasteurized whey.
(Typical levels of demineralization are 25%, 40%, 50%, and 90%)
- An economical source of dairy solids.
- An alternative to sweet whey powder, when lower mineral/ash content and a high lactose content is desired for nutritional or flavor reasons.
- An alternative to lactose, when a moderate protein content provides added nutritional or functional advantages.
BRAND: Argenlac, Mlekovita, Mlekpol, Eligo
Lactose Powder
- Food grade lactose is produced by concentrating whey (in step of whey protein concentrate production) or permeate to super saturate the lactose, then removing and drying the lactose crystals.
- The lactose content is not less than 99%, with less than 0.3% minerals and protein dry basis.
- A carbohydrate source for starter cultures fermentation to produce lactic acid.
- An aid in masking off flavors and after tastes caused by emulsifying salts, phosphates, and other bitter compounds in the meat and sausage industry.
- An additive to improve the free flowing properties of powdered foods such as instantized spray dried milk powder.
- A crystallization modifier of the other sugars to improve body, texture, chewiness, and shelf life of confectioneries such as chocolates, fondants, caramels, fudges, sweetened condensed milk, and candy coating processes.
BRAND: Leprino, Polmlek, Baemek
Instant Fat Filled Dairy Powder
- Fat filled milk powder is obtained by blending vegetable fat with high quality skimmed milk and then spray drying it.
- An economical substitute for whole milk powder in many different applications, including dairy drinks, yoghurts, coffee and tea whiteners.
- Superior creamy and milky flavour, suitable as a full cream milk powder replacer in repack and industrial applications, reducing formulation costs for a product without any impact on its quality
BRAND: Sierolat S.p.A.
Milk Protein Concentrate
- Milk protein concentrate (MPC) is a dairy ingredient that boosts the overall protein content. MPC is classified into three types: MPC42 (42% protein), MPC70 (70% protein), and MPC80 (80% protein).
- The discovery of MPC’s unique functional and nutritional properties, such as its use in recombined dairy products, cheesemaking, and dietetic products, has expanded markets for high-protein dairy ingredients that were previously dominated by casein and caseinates.
BRAND: Westland, Fonterra, Agribest, Baltmilk
