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Our products

Significant trade volume along with reliable supply sources enable PRODINVEST to fulfill the diverse needs for dairy ingredients

Milk powders & derivatives

Skimmed milk powder

Milk powders are manufactured dairy products made by spray drying fresh milk.The varieties are indicated as Low Heat, Medium Heat and High Heat milk powders.  
Specification (Last revised: february 2017 )
Product      
Product
description
Manufactured from fresh pasteurized skimmed milk by the spray drying method    
Organoleptic
properties
Appearance: homogenous powder without hard lumps.
Taste and odor: slightly sweet taste, typical for pasteurized milk flavor, without
foreign flavors. Color: White to slightly creamy
   
Characteristics Parameter Measure Limit
Physical and chemical characteristics Moisture % Max 5,0
Fat % Max 1,25
Protein in product % Min 32
Protein in milk solids-non‐fat % Min 34
Lactose % Max 51
WPNI mgN/g 1,51 – 5,99
Titratable acidity ml 0.1N Max 18
NaOH/10g  
Solids non-fat  
Scorched particles - Disc A,B
Solubility index ml Max 0,5
Microbiological parameters characteristics Total plate count in 1 g Max 5 x 104 CFU
Coliform in 0,1 g Absent
Staphylococcus aureus in 1 g Absent
Yeast and mold in 1 g Max 100 CFU
Listeria monocytogenes in 25 g Absent
Salmonella in 25 g Absent

Packing Option 1    
Package type Multilayer paper bags
with polyethylene liner
   
Weight 25 kg    
Shelf life 18 months at temperature
between +1 °С and +10 °С
and relative air humidity below 85%
   

Full cream milk powder

Full Cream Milk powders are manufactured dairy products made by spray drying fresh milk. The varieties are indicated as Low Heat, Medium Heat and High Heat milk powders.  
Specification (Last revised: september 2018 )
Product      
Product
description
Manufactured from fresh pasteurized full cream milk by the spray
drying method. Homogeneous powder without hard lumps
   
Organoleptic
properties
Taste and odor: Slightly sweet taste, typical for pasteurize milk flavor,
without foreign flavors. Color: White to slightly creamy
   
Characteristics Parameter Measure Limit
Physical
and chemical
characteristics
Fat % Min 26,0
Moisture % Max 4,0
Protein (in milk solids-not-fat) % 23,5 – 26,0
Lactose % Max 37
Minerals % Max 8,3
Titratable acidity ml 0.1N Max 18
NaOH/10g
solids non-fat
Insolubility Index ml Max 0,5
Scorched particles (7,5-15 mg)
Microbiological
parameters
characteristics
Total plate count in 1 g Max 50.000
Coliform in 0,1 g Absent
Yeast and mold in 1g Max 100 CFU
Staphylococcus aureus in 1 g Absent
Listeria monocytogenes in 25g Absent
Salmonella in 25 g Absent
Antibiotics - Absent

Packing Option 1    
Package type Multilayer paper bags
with polyethylene liner
   
Weight Net 25 kg    
Shelf life No more than 18 months    

Whey powders

Whey powders are a manufactured dairy product by spray drying cheese whey. Cheese whey is a co-product of cheese production and a valuable raw material for different whey powder varieties that can vary as a result of the preparation of the whey like desalting, desugaring, and selective filtration. Resulting in the multiple use of whey varieties in different applications, for example in infant nutrition, dairy, ice cream and bakery.  
Specification (Last revised: september 2018 )
Product      
Product
description
Manufactured by removal of water
and minerals from liquid sweet whey
   
Organoleptic
properties
Appearance: homogenous powder without hard lump.
Taste and odor: whey-ish, slightly sweet taste, without
foreign flavors. Color: White to slightly creamy
   
Characteristics Parameter Measure Limit
Physical
and chemical
characteristics
Fat % Max 1,0
Moisture % Max 4,0
Protein % Min 11
Acidity ⁰T % Max 17
Solubility index % Max 0,4
Lactose % Min 70
Ash % Max 5,5
Ph Min 6,05
Scorched particles Disc A/B
Microbiological
parameters
characteristics
Total plate count CFU/g Max 20.000
Coliform in 0,1 g Absent
Salmonella in 25 g Absent
Staphylococcus aureus In 1 g Absent
Listeria monocytogenes in 25 g Absent

Packing Option 1    
Package type Multilayer paper bags
with polyethylene liner
   
Weight 25 kg    
Shelf life 24 month at maximum
temperature of +20 °С
   

Lactose

Lactose , also called milksugar, is a disaccharide, naturally consistent of milk with percentage from 3,5 -5,0%. It is extracted from sweet or acid whey (by product of cheese or casein making process).

Lactose has many different applications, for example as sweetener in chocolate and infant nutrition or as a carrier for seasonings, bakery, and confectionery applications.

Please contact your local office for further information or other product specifications.


Butter & AMF

Butter consists of butterfat, water and milk proteins. Butter is a water-in-oil emulsion resulting from an inversion of the cream, and an oil-in-water emulsion; the milk proteins are the emulsifiers. Butter remains a solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32-35°C (90-95°F). Butter generally has a pale yellow colour, but varies from deep yellow to nearly white. Its unmodified colour is dependent on the cow's feed.

PRODINVEST offers you flexible solutions by delivering butter and AMF in a variety of compositions, origins, and packaging, according to your requirements.

Specification (Last revised: september 2018 )
Product      
Product
description
Manufactured from pasteurized cream
derived from fresh cow’s milk by whipping
   
Organoleptic
properties
Taste: well defined creamy taste with signs of pasteurization,
withoutforeign tastes and odors. Color: Light-yellow or yellow
   
Characteristics Parameter Measure Limit
Physical
and chemical
characteristics
Fat % Min 82,5
Moisture % Max 16,0
Plasma ⁰T Max 17,00
Non-fat milk solids % Max 1,5
Titratable acidity of butter plasma ⁰T Max 23
pH of butter plasma - 6,25 - 6,6
Microbiological
parameters
characteristics
Total plate count in 1 g Max 50 000 CFU
Coliform in 0,01 g Absent
Staphylococcus aureus in 1 g Absent
Yeast and mold in 1 g Max 100 CFU
Listeria monocytogenes in 25 g Absent
Salmonella in 25 g Absent

Packing Option 1    
Package type Cartons with polyethylene
inner layer
   
Weight 20 kg    
Shelf life 12 months at temperature
between -12 °С and -18 °С
   

Dairy proteins

Various kinds of proteins have many different applications, for example in sports nutrition, cheese, yogurt, energy bars, drinks and meat to name a few. Proteins are also used as a functional ingredient to stabilize emulsions and for the manufacturing of fat filleds, toppings and foamers.

Caseins

Caseins are a manufactured dairy product by drying a curd to a powder. Casein production takes place by curdling and straining, when rennet (leading to rennet casein) or an edible acidic (leading to acid casein) substance is added. The curd is dried, usually on a roller dryer or extruder to casein powder. Caseinate is modified acid casein by reacting with a hydroxide like sodium or calcium hydroxide, it has perfect emulsifying capabilities.

Milk Protein Powder

Milk Protein Powder is a concentrate of skim milk that is obtained by using ultra filtrationto make lactose reduced skim concentrate. This concentrate is concentrated further by evaporation followed by spray drying into a powder. Milk protein concentrate, also knownas MPC is available in 40-90% milk protein.

Whey Proteins

Whey proteins make up approximately 20% of the proteins in milk and stay suspended in the whey during cheese or casein production. Whey Protein Powder is a concentrate of whey that is obtained by using ultra filtration to make lactose reduced whey concentrate. This concentrate is concentrated further by evaporation followed by spray drying into a powder. Whey protein concentrate, also known as WPC is available with 40-90% whey proteins.

Cheese

Cheese consists of proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. It is produced by coagulation of the milk protein, casein. Typically, the milk is acidified and addition of the enzyme rennet causes coagulation.
The solids are separated and pressed into final form. Some cheeses have moulds on the rind or throughout. Most cheeses melt at cooking temperature.

Hundreds of types of cheese are produced. Their styles, textures and flavours depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mould, the processing, and aging. Herbs, spices, or wood smoke may be used as flavouring agents. The yellow to red colour of many cheeses is from adding annatto as colouring. Cheese alternatives produced with vegetable oil instead of milk fat is called analogue cheese; this can be extended to vegetable proteins instead of milk proteins.