Foodcom S.A. supplies its partners with a wide range of high-quality dairy products. They are divided into five main product groups. Foods from the dairy group provide nutrients that are crucially important for the health and maintenance of the body. Depending on dietary habits, available dairy processing technologies, market demand, and social and cultural conditions, the consumption of dairy products varies in different regions.
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Milk Protein Concentrate is a concentrated milk powder that most usually contains 80% milk protein. It is produced from fresh, pasteurized skim milk by filtration, evaporation, and spray drying. Read More... from Milk Protein Concentrate
Fat Filled Milk Powder is manufactured by blending vegetable fat and high-quality skimmed milk. Read More... from Fat Filled Milk Powder
Skimmed Milk Powder is a dairy product made by evaporating fresh pasteurized skimmed cow’s milk in the process of spray-drying. Read More... from Skimmed Milk Powder
Cream is produced by separating fat from milk through the centrifugation process. The end product is an emulsion of water and fat, containing also proteins, minerals, calcium and vitamins. Read More... from Cream
Cagliata is a pasteurized cow's milk cheese, often used as an intermediate product for cheese making. This product is available with a fat content of 45 or 48 percent. Read More... from Cagliata
Whey Butter is a by-product of cheesemaking when the cream is separated from whey and then transferred into butter. Read More... from Whey Butter
Demineralized Whey Powder is produced through the removal of part of minerals from liquid sweet whey. Depending on the purpose, many techniques are combined: ion exchange, electrodialysis, ultrafiltration, microfiltration, or nanofiltration. It is without any foreign flavors and smells. Read More... from Demineralized Whey Powder
Certified Bio Butter is made from cream from organic free-range animals, where no chemicals, artificial fertilizers or industrial feeds are used. Read More... from Bio Butter (Organic)
Frozen Butter is made in the process of churning fresh or fermented cream or milk, to break the membranes of fat globules and in that way separate the butterfat from the buttermilk. Read More... from Frozen Butter
Anhydrous Milk Fat (AMF) can be made from butter or 35%-45% cream, depending on the season. The production process consists of removing almost all the water and non-fat solids with the use of centrifuges. Thanks to this, the product is easier to preserve and store as it contains less water. Read More... from Anhydrous Milk Fat
Mozzarella is a fresh, rennet traditionally southern Italian cheese made from pasteurized cow’s milk. Read More... from Mozzarella
Permeate is produced from fresh pasteurized skim milk, formed after the ultrafiltration of milk in the process of sweet cheese production to extract proteins and fats. Read More... from Permeate
Edam 40% is a semi-hard cheese that originates in the Netherlands. It is produced from partially skimmed pasteurized cow’s milk and its manufacture includes heating, whey separation, and curd formulation. Read More... from Edam 40%
Skimmed Milk Concentrate is produced from fresh pasteurized cow’s skimmed milk by removing the water. SMC is a white liquid of creamy texture and a clean, milky smell. It contains about 35% dry matter. Read More... from Skimmed Milk Concentrate
Colostrum powder is obtained from a foremilk produced by the female mammal shortly after parturition. Read More... from Colostrum
The Rennet Casein is made from skimmed milk coagulated with rennet. After coagulation, it is separated from the whey proteins, lactose, and minerals to purify the final product. Read More... from Rennet Casein
The Acid Casein is made from pasteurized and skimmed milk coagulated with hydrochloric acid. Read More... from Acid Casein
Raw Milk is a homogenous liquid with a characteristic smell and creamy white color. The product is directly collected from farm cows. Read More... from Raw Milk
Lactic Butter is made from pasteurized cow’s milk that has been fermented with lactic acid, in a continuous churning and kneading process. Read More... from Lactic Butter
The name butter is reserved for products without vegetable fat admixtures with a specific milk fat content. Read More... from Unsalted Sweet Cream Butter
Full Cream Milk Powder is a dairy product obtained through the process of evaporation of water from the pasteurized whole cow’s milk with the help of vacuum pump. Later, the product is spray-dried and full cream milk powder is collected. The powder form of full cream milk retains all the qualities of the liquid milk but has a significantly extended shelf life. Read More... from Full Cream Milk Powder
Whey Protein Concentrate 35% (WPC 35) is obtained in the production of sweet whey with the use of an advanced ultrafiltration process at very low temperatures. Such treatment enables the protein content to be no less than 35% in dry matter. The levels of lactose, protein, and amino acids are similar between WPC 35 and Skimmed Milk Powder, while the latter also contains casein. WPC 35 is an inexpensive source of dairy solids and protein as well as vitamins, calcium, riboflavin, and niacin. Read More... from Whey Protein Concentrate 35%
Edam 30% is a semi-hard cheese that originates in the Netherlands. It is produced from partially skimmed pasteurized cow’s milk and its manufacture includes heating, whey separation, and curd formulation. Similar to other semi-hard cheeses, Edam also undergoes the process of salt-brining. Read More... from Edam 30%
UHT milk is produced by heating milk to around 140ᵒC for 2-5 seconds in order to sterilize the product and eradicate bacterial growth which causes the milk to spoil. Read More... from UHT Milk
Gouda 45% is a Dutch yellow cheese made from cow’s milk. It is a ripened (semi) hard type cheese. Read More... from Gouda
The Egg Powder manufacturing process begins with fresh eggs that are run through various advanced machines. Read More... from Egg Powder
Cheddar cheese is considered a somewhat hard, matured natural cheese.Cheddar is manufactured from fresh cow’s milk by coagulating it with rennet in order to separate the curds and whey. Later, the cheese curd is salted and milled before being molded and left to ripen. The aging process takes between 6 to 24 months. Read More... from Cheddar
Sweet Whey Powder (SWP) is produced by drying Sweet Whey Concentrate - a by-product from hard cheese production. Read More... from Sweet Whey Powder
Whey protein isolate is obtained by concentration and purification of Whey Protein Concentrate (WPC) to reduce the content of fat and carbohydrate in whey. WPI is considered a product of the highest purity and concentration of protein. Read More... from Whey Protein Isolate
Maasdam is made from pasteurized cow’s milk. It is a Swiss-style Dutch rennet cheese characterized by a faster maturation process than other Dutch cheeses. Read More... from Maasdam
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