MILK PROTEIN - A MILK COMPONENT WITH MANY APPLICATIONS
In the last edition of “HOCHDORF Inside” we looked at the structure of milk and its individual components, focussing specifically on proteins. We are considering this topic again in our latest issue, spotlighting the protein concentrates we produce in our plant at Sulgen (Switzerland) and their applications.
Let’s scratch the surface first before we look in more detail. As a milk processor focussing on “powder production” as our core area of expertise, we are more interested in the lactose, milk fat, milk protein and mineral components of milk than the 87 percent water (see diagram of milk and its components). Every ingredient has specific properties of interest to the food processing industry. These properties vary depending on how the components are extracted and (subsequently) dried. This results in almost innumerable ways to use the raw material of milk – even before we consider any further separation of the four component ingredients.
A varied range
Our standard range includes a large number of different milk and whey protein powders. We are delighted to help our customers find or develop the ideal protein powder for a specific application. Please feel free to contact us.
- Overview "Biological value of proteins"