Milk and dairy products

Milk and dairy products are our core competence. Lactoprot offers a diversity of solutions that can benefit the milk and dairy industry. The range of applications is wide – from cheese and yoghurt through coffee creamers to ice cream.

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.

Cheese and analogue cheese

Customized solutions are possible on request.
Product name Product group Properties
Lactonat EN Extruded sodium caseinate Increased yield; enhanced texture; emulsifying effect
Lactonat ENC Extruded sodium/calcium caseinate
Lactonat EC Extruded calcium caseinate
Labkasein Rennet casein
LactoProtein MP 85 Milk protein concentrate
Combistab PT 40 Compound Optimized stretch; good gratability; homogenous melt; favourable browning; cost reduction

Cream cheese

Hydrocolloid-based solutions are also possible. Customized solutions are possible on request.
Product name Product group Properties
LactoProtein MP 85 Milk protein concentrate Enhanced texture; protein supplement;
enhanced mouthfeel
Lactomin 80-S Whey protein concentrate Enhanced texture; protein supplement;
enhanced mouthfeel
Combistab CC Compound Easy handling; cost and time saving; standardized quality

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.

Yoghurt

Hydrocolloid-based solutions are also possible. Customized solutions are possible on request.
Product name Product group Properties
Jogustab (we have a wide range, please let us select the right one for you) Compound Glossy surface; better storage stability; enhanced mouthfeel; prevention of syneresis; improved texture; clean labelling; protein enrichment
Jogustab AMD (for acidified milk drinks) Compound Better storage stability; prevention of syneresis; viscosity adjustment
Jogustab 45 ME Compound Cost effective product for set yoghurt with extra shininess and mouthfeel
Jogustab Greek Compound Cost effective product for Greek-style yoghurts with standard protein content
Jogustab Greek 80 Compound Texture improvement for premium high protein Greek-style yoghurts
Jogustab 20 SP-R Compound Cost effective product for stirred yoghurts
Jogustab 60 Plus Compound Improved mouthfeel for high protein yoghurts

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.

Coffee creamers

Customized solutions are possible on request.
Product name Product group Properties
Lactonat EN Extruded sodium caseinate Emulsifying effect; greater whitening power; fuller flavour

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.

Ice cream

Product name Product group Properties
Lactoglace 120




 Compound Partial replacement of skimmed milk powder; enhanced mouthfeel; more creaminess; better melt; reduced costs
Lactoglace 150 Compound Complete replacement of skimmed milk powder; enhanced mouthfeel; more creaminess; better melt; reduced costs
Lactoglace IM
available with different flavours (optional)
Compound, all-in-one solution Cost optimization; easy handling; No heat treatment and homogenization necessary; nice mouthfeel and high melt-down resistance; creamy and smooth texture; delicious taste
Lactoglace SE MV-1 Compound,
Stabilizer / Emulsifier System
Overrun up to 120%; cost optimization; high melt-down resistance; creamy and smooth texture; prevention of syneresis of the ice mix

Ice cream, protein-enriched

Customized solutions are possible on request.
Product name Product group Properties
Lactoglace 770 Compound Protein enrichment; enhanced mouthfeel; more creaminess; better melt
Lactoglace 820 HP
to be combined with
Lactoglace SE LV-1
Compound;
Stabilizer / Emulsifier System
Protein enrichment up to 12%; neutral dairy taste; smooth ice cream texture, low pre-mix viscosity

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