Whole milk powder is obtained by spray drying pasteurized milk. It contains between 26% to 40% milk fat (by weight) on an “as is” basis. Vitamin fortification of whole milk powder is available and feasible.
41 %
lactose
34.5 %
protein
26 %
fat
6.5 %
minerals
3 %
moisture
Several Qualities
- Regular and Instant (with added soy lecithin agglomerated or not)
- Medium Heat
- Nutritional benefit : Added vitamins (A, D, etc.)
- Organic offering
Specific Characteristics
For Dairy, Confectionery, Bakery to Cheese applications
Origin
France
1
Highest Quality Protein
Milk quality | Efficient process | Top standards
2
Top properties
White to light cream color | Dairy taste | Easy handling & storage
3
Customized offering
Adjusted functionalities and microbiology per application