Milk and dairy products

CHEESE

In a number of different processes in cheese production, use of our products not only results in optimum quality of the end products; it also permits tighter control of the costs. Protein supplementation with natural milk proteins leads to better fat utilization and thus a higher yield. Our products can compensate for unreliable availability of raw materials and also regional and seasonal fluctuations in milk quality.

Maybe you would like to learn more about our Combistab range for cheese applications? Play video on Youtube

YOGHURT

Through constant development we have created a wide range of products for stabilizing yoghurt of all kinds. Our Jogustab range serves to ensure a firmer structure and prevent the release of whey. The use of Jogustab increases the proportion of solids and the protein content of the milk, causing a more compact gel and fuller flavour to develop in the yoghurt. With its extremely powerful functional properties, Jogustab stabilizes the structure of the yoghurt much more efficiently than conventional milk powders and may bring financial benefits, too. Our yoghurt stabilizers can be produced with different percentages of protein and adjusted for the customer individually according to the desired application.

COFFEE CREAMERS

When using our sodium caseinate in coffee creamers, our customers can always be sure that the end product will have the desired attributes – for example excellent emulsifying properties and the resulting improvement in whitening power, or a more intense flavour and more body.

VEGETABLE FAT WHIPPING CREAM

With our product solutions, we offer you numerous advantages in the production of your premium vegetable fat whipping cream. Especially in cake and dessert decorations, our products can help to keep costs under control and deliver a high performance regarding taste and structure.

UHT AND PASTEURIZED MILK AND WHEY DRINKS

Consumers worldwide expect a lot from dairy and dairy-alternative beverages. In order to improve the mouthfeel of popular UHT milk drinks, such as cocoa or other flavoured milk drinks, we recommend using our MILKYSTAB. Not only ensuring a smooth texture during consumption, but also preventing separation, our product portfolio can help to improve storage stability of your premium beverage. Benefit also from our products suitable for acidified protein-enriched drink applications.

ICE CREAM

With our Lactoglace range we offer highly functional products for ice cream applications. Numerous trials, and experience with our customers, have shown that the use of Lactoglace gives the end products more creaminess, allows them to melt more slowly and creates a softer mouthfeel. Moreover, our Lactoglace products are an inexpensive alternative to skimmed milk powder. They make it possible to replace milk or whey powder 1:1.

Our range also includes solutions for protein-enriched ice cream products. For this purpose we recommend our Lactoglace products, which enable the production of a nutritionally valuable ice cream product – fat-reduced, and with a creamy structure for just the right melt on the tongue. Our high protein ice cream portfolio ranges from milk protein blends to specially adapted stabilizer / emulsifier systems.

Check out our Lactoglace range for ice cream application: Play video on Youtube