Milk Permeate / Whey Permeate / Deproteinized Whey
Permeate is produced by the removal of protein and other solids from milk or whey, resulting in a product with a high concentration of lactose.
Instant Nonfat Dry Milk is produced in a manner to improve its solubility characteristics. INDM is also fortified with vitamins A and D. Most INDM is used for beverage purposes but can be used for soups, salad dressings, diet drinks, infant formula and bread.
A milk powder that is created from pasteurized, homogenized, and condensed whole milk. Whole milk powder contains 26 â?? 28.5% milk fat and less than 5% moisture content. Most whole milk powder is used for beverage purposes but can be used in candy making, bakery products, soups, sauces and dry mixes.
Fat filled milk powder is milk powder that has a fat content similar to whole milk powder, but instead of butterfat contains vegetable fats, for example palm oil. The fat is added to skim milk and then the product is dried.
Fat filled milk powder is obtained by blending vegetable fat with high quality skimmed milk and then spray-drying it. As consumers in developing countries continue to drive the demand for affordable dairy ingredients, they can turn to fat-filled milk powders to meet their needs. Fat filled milk powder can be an economical substitute for whole milk powder in many different applications, including dairy drinks, yoghurts, coffee and tea whiteners.
As a dairy milk powder manufacturer, we provide different specifications to answer the unique demands of each market. These include:
Instant
Fortified with vitamins A and D
Available in 26% and 28% fat
Varying protein levels
Fat filled milk powder 28% fat
Variable protein content
Instant
With vitamins
25kg bag
Dairy drinks
Reconstituted milk
Yoghurt and curd
Tea and coffee whiteners
full cream milk powder
Lactose, a milk sugar, is removed from whey during the concentration process. We offer a range of mesh sizes, from 30 mesh to 200 mesh, as well as unground lactose
Both are obtained by removing water from pasteurized skim milk. Both contain 5% or less moisture (by weight) and 1.5% or less milkfat (by weight). The difference is that skimmed milk powder has a minimum milk protein content of 34%, whereas nonfat dry milk has no standardized protein level.
