Edam 40%

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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. Similar to other semi-hard cheeses, Edam also undergoes the process of salt-brining. [...]

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08.08.2022

Unsalted Sweet Cream Butter

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The name butter is reserved for products without vegetable fat admixtures with a specific milk fat content – at least 82% (not more than 16% water and 2% dry non-fat milk). It is made in the process of churning fresh or fermented cream or milk in a special machine, to break the membranes of fat globules and in that way separate the butterfat from the buttermilk. [...]

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01.08.2022

Skimmed Milk

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Skimmed Pasteurized Milk is prepared from raw milk by mechanically separating almost all fat and reducing its saturation to 0.05% or less. The product is also pasteurized to remove any pathogens and extend shelf life. [...]

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01.08.2022

Full Cream Milk Powder (FCMP)

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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. [...]

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01.08.2022

Pea Protein 80%

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Pea Protein 80% is obtained from golden or yellow pea by dry and liquid processes. In the dry phase, the pea shell is mechanically removed and milled. Later, the pea flour is obtained and thanks to its water-solubility properties, proteins are separated and collected through centrifugation. [...]

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01.08.2022

Raw Milk

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Raw milk is a homogenous liquid with a characteristic smell and creamy white color. The product is directly collected from farm animals. It contains fats, proteins and lactose in variable amounts. [...]

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31.07.2022
Frozen Butter

Frozen Butter

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The name butter is reserved for products without vegetable fat admixtures with a specific milk fat content - at least 82%. It is made in the process of churning fresh or fermented cream or milk in a special machine, to break the membranes of fat globules and in that way separate the butterfat from the buttermilk. The product is then frozen at min. -18°C. [...]

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31.07.2022

Gelatin

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Gelatin is a natural, soluble protein obtained from the partial hydrolysis of collagen from animal bones, skin and tendons. It is composed of glycine, proline and hydroxyproline. [...]

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25.07.2022

Tilsiter Cheese

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Tilsit is a semi-hard Swiss-Dutch rennet cheese made from raw or pasteurized cow’s milk. The production process includes warming the milk, adding rennet and color, cutting the formed curd, draining the whey, molding and salting the curd. Tilsit should age for at least 2 months. [...]

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19.07.2022

Polysorbate 20

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Polysorbate 20 is a semisynthetic compound. It's obtained through a manufacturing process that uses natural coconut oil along with ethylene oxide. It’s a light colored alternative to Polysorbate 80. Polysorbate 20 is classified as a member of an organic compound known as fatty acid esters. [...]

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18.07.2022

Glucose

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Glucose is a simple sugar from the group of aldehydes among the sugars. It consists of oxygen, carbon and hydrogen atoms. It provides the basic energy substrate for the cells of the body. It naturally occurs in fresh fruits especially in grapes, bananas or plums, in honey and in many starchy products. [...]

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18.07.2022

Fructose

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Fructose is also called fruit sugar, because it occurs in its free state mainly in fruits, but also in honey, flower nectars and in smaller amounts in vegetables. Unlike glucose, fructose is metabolized without insulin. [...]

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18.07.2022
Rennet Casein

Rennet Casein

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The Rennet Casein is made from skimmed milk coagulated with rennet. After coagulation, it is separated from the whey proteins, lactose, and minerals in order to purify the final product. Later, it is concentrated and dried. [...]

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16.07.2022

Glycine

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Glycine is a nonpolar amino acid, the simplest one of the 20 natural amino acids. Glycine is not optically active and has a small side chain. It is essentially involved in the formation of α-helices. [...]

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16.07.2022