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Make your choice :
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Crédits : Cap Bleu Communication
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Dairy and Ice Cream Industries |
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| Applications : | Product Lines : | Characteristics : | |
| Yoghurts and desserts | Milk powders | Powder of skim, half skim or whole milk for milk standardisation. | |
| Lactepi | Functional protein mixtures with 20 to 72 % TNM, for milk standardisation and added firmness or creaminess. Reduces syneresis. | ||
| Epival | Replaces butyric fat matter in milk-based desserts and drinking yoghurt. Gives full fl avour and smoothness. | ||
| Cheese | Lactepi | Milk proteins used in milk standardisation. Ensures texture and softness. | |
| Epilac | Cream powder used in standardisation of the fat matter in cheeses. | ||
| Yoggets | Yoghurt granuls for funny desserts | ||
| Ice creams | Lactepi | Milk protein mixture adapted to provide creaminess. Reduces melting. | |
| Epilac | Low fat or whole yoghurt powders or femented milk protein to provide texture and flavour in ice creams. | ||
| Epival | Fat dairy preparation to provide smoothness and creaminess | ||