EMULGATION

The process of combining various raw materials, in which we use professional equipment: homogenizers, fermenters and mixers. We obtain an emulsion of various composition, this way whey, milk, protein concentrates and fats are produced. We also produce various types of powders: yoghurt, cheese, cottage cheese, cream, milk and cream substitutes with various fat and protein content.

EMULGATION

PROCESY MEMBRANOWE

These include: demineralization, nanofiltration. Nanofiltration allows us to achieve an adequate level of minerals in the whey by reducing the level of sodium (ash). Demineralization is characterized by a much better and healthier use in many products, including: in baby milk, in specialized nutrition products or in industrial food products. Allowing to desalinate powders and modify the content of minerals into milk powder; bactofugation and sterilization, enabling mechanical and thermal improvement of the bacteriology of powders, which ensure the quality of the raw materials used, as well as the finished ones.

PROCESY MEMBRANOWE

NANOFILTRACJA

Nanofiltration allows us to achieve an adequate level of minerals in the whey by reducing the level of sodium (ash). Demineralization is characterized by a much better and healthier use in many products, including: in baby milk, in specialized nutrition products or in industrial food products.

NANOFILTRACJA