Milk Permeate

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.

Milk Permeate Concentrate (MPC) is made from fresh pasteurized skimmed milk. By a process of ultrafiltration, the milk protein is separated from the other components. The liquid concentrate is further concentrated and dried. MPC is available with a protein between 40 % and 85 % milk protein content.

Milk protein concentrate (MPC) is any type of concentrated milk product that contains 40% to 90% milk protein. MPC defines as "any complete milk protein (casein plus lactalbumin) concentrate that is 40 percent or more protein by weight. In addition to ultrafilter milk products, the MPC classification includes concentrates made through other processes, such as blending nonfat dry Milk with highly concentrated proteins, such as casein.

Characteristic
White to yellowish color, typical milk taste and smell without foreign odour.

Applications
Nutritional and dietary products, geriatric nutritional products, recombined and processed cheese, bakery and confection products, processed meat.

Benefits
High protein low lactose ratio, MPC in cheese milk brings greater cheese yield, good heat stability, forms and stabilizes fat emulsions, has excellent solubility and dispensability, high nutritional values, low heat process ensures proteins will not denature.

Storage
Product must be stored in a cool, dry place, at temperature below 25 degree and relative humidity below 65%, product has a 2 years shelf life in the original packaging.

Packaging
Four-layer paper bag with polythene inner bag, 25kg net

Here at Magic Valley Dairy inc. we are wanting reliable long term relationships with companies in need of milk product on long term residual basis, milk product can be in concentrated condensed form wet delivered in tankers or in a dry powder. our prices are set by the USDA weekly dairy market report to be competitive at all times with weekly price value fluctuations.

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.

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.