Whole milk powder is obtained by spray-drying pasteurised milk. It contains between 26% and 40% milk fat (by weight) on an “as is” basis. Vitamin fortification of whole milk powder is also possible.

Characteristics
  • White to light cream colour
  • Dairy taste
  • Easy handling and storage

Benefits

  • Dairy flavour
  • Creamy mouthfeel
  • Economical source of non-fat dairy solids
  • Source of functional dairy solids


 

Our product range

 Medium heat

 Available in 2 forms: regular or instant (with added soy lecithin, agglomerated or not)

 Wide range of qualities available specifically adapted to each food application
(dairy, chocolate, bakery, cheese, etc.)

 With added vitamins (A, D, etc.)

 

 

Dedicated references for specific applications:

Specific references Benefits
Whole milk powder for chocolate Adapted viscosity