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Milk powder
Whey powder
A smooth, dry powder, producing as result of dispersing drying of curd, chees whey or casein whey, that in its turn are secondary product of milk recycling. Whey is produced from crude, that is not exposed to genetic changes. It is used widely in food industry.
Butter and milk fat
The food value product, producing by separation and whipping of cream, gotten from cow’s milk.
It is used extremely widely in food industry.
Curd
The consistency of this product various from soft oily to crumbly in the form of grains, white cream-colored with specific smell. A sour-milk product, producing by fermentation of milk by bacterium and whey extraction. There fat, semi-fat and skimmed curd depending on original crude.
Lactose
A white smooth dry powder. A carbohydrate of disaccharide’s group, it is contained in milk and dairy products. A lactose molecule consist of remains of dextrose (glucose) and galactose. It is used often in food productions if various spheres.
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Food dairy products (dry milk, dry whey, butter and milk fat, curd and lactose) are used widely and play an important role in different sphere: confectionary production, milk production, production of ice-cream, baking manufacturing, groceries manufacturing, , meat processing production, production of feed for animals, beverage production, cosmetic industry. |