Lactose

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.

Nonfat Dry Milk / Skim Milk Powder

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

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.

Whole Milk Powder / Full Cream Milk Powder

A milk powder that is created from pasteurized, homogenized, and condensed whole milk. Whole milk powder contains 26 – 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

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.

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.