Yoghurt powders are made from skim milk (or skim milk with addiction of liquid whey ) acidified by yoghurt bacterias: Lactobacillus bulgaricus and Streptococcus thermophilus submitted to spray drying as a liquid youghurt. We offer an extensive range of products with various protein (between 23  % and 34 %) and pH level (between 4.2 and 5,4). Based on organoleptic parameters products can be divided into sour, medium and mild type.

Cream powder is an excellent source of milk fat of various concentration degrees. Fat level is min. 42 % and protein level is min. 20 %. Perfectly substitutes liquid cream. It is often used in production of products requiring higher milk fat content.

Fresh milk is skimmed, pasteurized and then concentrated by evaporation in vacuum. We then have concentrated milk that is dried by atomization, a drying method that transforms the liquid milk into powder. Also referred as a dry “spray”. Once the milk is concentrated it is sprayed into fine droplets from the top of a drying tower, where a stream of air heated to 150°C instantly evaporates the water remaining in the concentrated milk. The obtained powder is then driven to a cyclone that separates the air from the powder before it is packaged in sacks or large bags.

Depending on the pasteurization temperature, we will obtain low heat, medium heat, or high heat powders.

Lecithin may also be added at the end of the drying process of the skimmed milk powder to obtain an instant spray dried skimmed milk powder. Lecithin is a lipid from the phosphoglycerides family. It is used for its emulsifying properties and allows the milk powder to rehydrate quickly.

To obtain whole milk powder, liquid fresh milk is pasteurized and homogenized before removing the water through an evaporation and a spray drying process. The whole milk powder provides all the benefits of the whole milk, in a dry form that allows a longer conservation and use more adapted to industry. This is also why whole milk powder is used in a large number of food products.

LEF 100 is a skimmed milk powder whose microbiological characteristics help to ensure an excellent stability of the culture mediums and a controlled growth of the ferments.

Whole milk powder obtained by Hatmaker drying. The whole fresh milk is pasteurized and then concentrated by an evaporation under vacuum. Then it is dried on two hot rolls rotating in opposite directions. The milk runs off at their surface to form a film which dries very quickly, forming a crust to be removed by a scraper and crushed to obtain a powder. This very rapid drying of the milk leads to physical and chemical changes: lactose reacts with the proteins according to the Maillard reaction that causes the browning of the powder and the development of the caramelized flavor. The CHOC’ARMOR™ 26 powder is therefore used for the manufacture of couverture chocolates and blocks.

Milk preparation with whole milk powder obtained by roller drying using the Hatmaker process. This very fast drying of the milk leads to physical and chemical changes of the powder: the lactose reacts with the proteins according to the Maillard reaction, which causes the browning of the powder and the development of a milky, biscuit flavor. This powder, with its high free fat content, has aromatic notes of sweetened condensed milk and caramel. This is why it is particularly suitable for chocolate production.

Food preparations re-fatted with vegetable fat, these dairy ingredients are obtained through the dehydration of a skimmed milk and emulsified coconut oil preparation. Appropriate processing gives the product good wettability and solubility. In order to meet our client needs, the products from the LAIT CP range have different fat and protein contents. They partially or totally replace the whole milk powder in the food industry and allow to optimize the functional and organoleptic qualities of the finished products while significantly reducing their cost.

Fat food preparations in a spray dried powder, these dairy ingredients are obtained through the dehydration of a skimmed milk and emulsified coconut oil preparation. After drying, lecithin is added to provide more features to the powder: lecithin increases the wettability and solubility of the powder while stabilizing the dispersion after the powder reconstitution. The products from the instant LAIT CP range are therefore particularly suitable for powdered instant drinks, sauces and powdered soups.

These dairy ingredients, food preparations re-fatted with vegetable fat, are obtained through the dehydration of a skimmed milk and emulsified vegetable oil preparation. Appropriate processing gives the products good wettability and solubility. To meet our client needs, the products from the LAIT PA range have different fat and protein contents. They partially or totally replace the whole milk powder in the food industry and allow to optimize the functional and organoleptic qualities of the finished products while significantly reducing their cost.