Skimmed Milk Powder (SMP)

Skimmed Milk Powder (SMP) is a dairy product created through the evaporation of fresh pasteurized skimmed cow’s milk in the process of spray-drying. SMP is a versatile ingredient with a high dispersibility rate and solubility in water, making it an ideal choice for use in industrial production. Its wide range of applications includes the production of dairy products like yogurts, milk-based drinks, cheese analogs, desserts, coffee and tea creamers, and UHT milk. SMP has a shelf life of approximately 12 months. It's easy handling and smoothness ensure the high quality of the end product in various industries.

Fat Filled Milk Powder (FFMP) is a dairy product that is created by blending high-quality skimmed milk and vegetable fat. This mixture is then spray-dried to create a creamy, milky powder with a delicate scent and flavor. The shelf life of Fat Filled Milk Powder is approximately 12 months, making it a reliable and convenient ingredient for food manufacturers and producers. It is available in individual packages in 4-layers 25 kg bags, which are designed to protect the product from external factors and ensure its quality and freshness. FFMP with a protein content of less than 20% is known for its thermostability, making it an ideal ingredient for dairy-based drinks, coffee creams, soup premixes, confectionery, baked goods, and reconstituted milk.

Full Cream Milk Powder is a dairy product that undergoes a complex process of evaporation and spray drying to create a shelf-stable, powdered form of whole cow's milk. FCMP is available in 25 kg bags, Big Bags, or silos. In the food industry, Full Cream Milk Powder is widely used as an ingredient in confectionery, chocolate, caramel, and ice cream products. Additionally, it is utilized in the baking industry as a component of creams, toppings, fillings, and icings. It's also commonly used in the production of frozen foods, milk-based beverages, and instant soups, sauce premixes, and coffee whiteners.

Whey protein isolate is obtained by concentration and purification of Whey Protein Concentrate to reduce the content of fat and carbohydrate in whey. The process can be conducted with the use of membrane separation or ion exchange. WPI is considered a product of the highest purity and concentration of protein.