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Cheese Butter Cream Milk Dry Ingredients Nutrition

Dry Ingredients

Whole milk powder (26%)

Whole Milk Powder (26%)


Whole milk powder (26%) is a milk powder from full-fat milk. It is obtained through the evaporation and spray drying of fresh pasteurised whole milk. 


Functionalities

Improves organoleptic quality

  • * Adds colour / browning due to the Maillard reaction (Proteins & Lactose)

    * Delivers a creamy texture in the mouth and a pleasant milky taste

    * Provides excellent texturing properties required by multiple applications

    * Good emulsifying properties (useful in beverage and sauce applications)

    * Foaming and frothing properties which are particularly sought after in dessert applications

Product benefits

  • Pleasant milky taste
  • Cost-effective substitute for fresh milk
  • Easy storage and long shelf life
  • Organic version also available
  • Can be used in a large number of food applications (desserts & yoghurts, bakery, cakes & pastries, ready meals, etc)