Co-products: the second life of milk proteins
From the manufacture of cheese, casein and butter, co-products are dried and sold to food industrials in powder form. Possible uses of these different dry ingredients:
- Rennet casein for the manufacture of processed cheese and specialty foods
- Whey in bakery
- Milk proteins for yoghurts, milk-based desserts and fresh curd cheese
- Serum proteins – a fat-free, protein-rich concentrate, are of particular interest to specialists in weight-loss nutrition and sports nutrition. These high added value products are very much in demand on the world market, especially in Asia.
The R&D team specializes in dry ingredients, and is based at the INRA* platform for research on dairy technologies, in Rennes. In this way, the team takes advantage of the INRA platform’s infrastructures and analytical techniques to develop and formulate specific functional dairy ingredients.
R&D customizes ingredients featuring special characteristics.