WHEY POWDER (SWP) Whey powder is produced by drying fresh whey obtained from production of hard and semi-had cheeses, no preservatives or colorants are used in the production process. During the technological process, fresh whey are concentrated using a vacuum evaporation machine. The quality of the crystallization process is ensured by rapidly cooling the concentrated whey. Crystallization is then continued in crystallizers. After crystallization the whey powder is produced by using a multi-stage spray drier. Whey powder produced in this way has good solubility properties. This product is used in confectionery, culinary and baking industries. It is commonly used in production of yoghurt, chocolate, ice cream, as well as animal feed.

• More protein (than regulated by standards);
• No lysozyme;
• Low TBC (total bacterial count);
• Powdery, not lumping;
• Constant sensory properties;
• No preservatives or colorants (food additives are not used in cheese production);
• Suitable for vegetarians (no enzymes of animal origin are used in cheese production);
• Full quality control and traceability from collection of milk to the customer;
• Meets international quality standards ISO 22000, FSSC22000;
• Every batch is certified by “Independent Testing Laboratory”;
• Packaged in multi-layered paper bags with polyethylene liner: 25 kg or Big Bags up to 1 ton;

  SKIMMED MILK POWDER (SMP) Skimmed milk powder is produced from fresh pasteurized skimmed milk, by concentrating it using a vacuum evaporation machine and multi-stage drying. Skimmed milk powder is a durable consumer product with excellent solubility properties.  It is used in various soups, sauces, chocolate, ice cream and bread products.

• Non-standard skimmed milk powder produced – always more protein (than regulated by standards);
• According to the content of unchanged proteins, skimmed milk powder can be “Low Heat” and “Medium Heat”;
• Powdery, not lumping;
• Advanced milk purification technology purifies the milk and preserves its biological properties;
• No additionally added preservatives and colorants;
• Full quality control and traceability from collection of milk to the customer;
• Meets international quality standards ISO 22000, FSSC22000;
• Every batch is certified by “Independent Testing Laboratory”;
• Packaged in multi-layered paper bags with polyethylene liner: 25 kg or Big Bags up to 1 ton;

  FRESH PASTEURIZED CREAM, 40% FAT 40% fat cream is produced separating only fresh raw milk. Due to the fast technological process - i. e. acceptance, separation of raw milk, pasteurization, cooling and loading - the cream is sweetish, white with yellowish tint, equal consistence and high quality.

• Quality monitoring in every stage of production process in accordance with HACCP;
• Meets international quality standards ISO22000, FSSC22000, BRC+;
• No additionally added preservatives and colorants;
• Full quality control and traceability from collection of milk to the customer;
• loaded in bulk, full ~25 t trucks;
• Every batch is certified by “Independent Testing Laboratory”;