END PRODUCTS and APPLICATIONS
Yoghurts and Fermented Products: Set, Stirred, Drinking Yoghurts, Fermented Milks and Specialities ...
Dairy Desserts: Puddings, Coagulated Milks, Mousses, Custards.
Fresh Cheeses: Fromage Frais, Quark, Petits Suisses.
Creams: Whipping, UHT, Reduced fat and non-dairy creams.
RESOURCES SUITED TO THE DEVELOPMENT OF YOUR PROJECTS
Our pilot plant, fully equipped to produce fresh dairy desserts, assess and guarantees the organoleptical and functional properties of our ingredients in your end products.
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Functional dairy ingredients for:
FRESH DAIRY PRODUCTS
Dairy product manufacturers use Promilk ingredients to :
- Enrich liquid milk in protein.
- Replace completely or partly liquid milk.
- Give specific functional properties: water binding, foaming properties, gel properties etc...
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Promilk range is composed of dairy based powder preparations with protein contents between 22 and 50 %, particularly adapted to yogurt and dairy dessert manufacture. The range also contains milk proteins in powder with protein contents from 50 to 87%, specifically adapted for fermented milks, yogurts and fresh cheese manufacture.
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Properties of Promilk ingredients
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Promilk ingredients, in the production of yogurts, dairy desserts and fresh cheeses guarantee excellent results :
- Optimisation of recipe costs, because Promilk Ingredients are a cheaper and more functional substitute to Skim Milk Powder.
- Sensory profile improvement :
- To make thicker and creamier stirred yogurts,
Promilk
500 G
and Promilk 490 are recommended.
- To decrease syneresis and improve set yogurts firmness, Promilk
350 F
and Promilk
360 A
are advised respectively in low-fat and fat set yogurts.
- Improvement of the stability of sensitive products such as low-fat, without gelatine or E-numbers products. Promilk 801 is a native milk protein perfectly suitable for fat-free yogurts and cheeses. It develops water-binding and texturing properties while having a good solubility. Fresh products are thus more regular and stable all along their shelf-life.
- Significant increase of productivity, particularly whith fresh cheese without whey separation technology. In that process, proteins and fat are mixed to water or milk in order to reach the fat, protein and dry matter of cheese as soon as the beginning of the processing. This mix is then fermented by specific live cultures, to make the targeted fresh cheese.
- Optimisation of kinetic fermentation thanks to Promilk 120, a dairy starter culture.
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Download Promilk range properties PDF File
File size : 136 Ko
< Download >
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