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The milk powder substitutes contain variable proportions of butterfat, milk fat and/or vegetable fat, milk and vegetable proteins, starch, and functional whey proteins.
Demineralized whey powder has better taste, is less salty and contains less ash, therefore is more valuable than standard whey powder.
This product provides high doses of energy from carbohydrates and supplements the demand for amino acids from whey proteins.
Blends of milk powders and vegetable fat (coconut or palm). Cheaper alternative to full Cream milk powder.
is obtained in the process of dehydration of pasteurized skimmed milk. Firstly it is being condensed and then drying in spray drying tower and powdered.
Butter is made from pasteurized, aged and ripened milk by churning, draining buttermilk, washing, working and forming to desired shape.
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