Summary of the week 13

8 min de lectura
Foodcom S.A - What
This is our summary of the week 13 on the European dairy market divided into 4 main categories.



Producers still maintain that they are sold out for the coming weeks, although there are more and more offers. At the same time, these offers are closer to 2.50 EUR/kg than 2.40 EUR/kg EXW.

The interest in whey permeate and lactose is not decreasing. This is mainly due to the fact that the producers sold their quantities directly to China. As the demand for WPC is extremely high (mainly due to imports from India) – some quantities of permeate should appear on the market soon.


Quite a significant price disproportion between the markets. Just before Easter in Germany, quotations for Gouda/Edam dropped to around 3.00 EUR/kg EXW. This caused an increased interest and absorption of surplus quantities. In Poland the demand is more consistent and thus price stays at the level of 3.10 EUR/kg.

Italian producers are noting the biggest increases in cheese production among European manufacturers. The demand is significant, yet changed from cheaper cheeses used in Horeca to more expensive ones used at home. Cheese exports are expected to be at delay due to the recent blockage of the Suez Canal.


Last week we noticed a slight rebound in butter prices after a temporary correction. Producers raised prices quite quickly to around 4 – 4.05 EUR/kg EXW. German producers are sold out for the next month, although they are probably getting ready and trying to build the price of butter before the next negotiations with retail chains. Butter cubes are in demand due to another lockdowns.

Market participants across Europe expect butter prices to go up in the near future. Orders for block butter should soon go up. A lot of interest in AMF. Producers (outside the UK) offer goods in the area of 5.10 – 5.15 ​​EUR/kg for the first-quality, exportable goods.


Milk intake in Europe is gradually increasing. Price of cream strengthened and stay and this level to the end of the week. SMC stays stable regarding both quantitation and quantities. SWC also constant. Skimmed and whole milk got slightly lower than week before. Overall, last week was quite calm in this department.
Más información Caseína Ácida
Acid Casein

Aspectos técnicos

La Caseína Ácida se presenta en forma de polvo fino y fluido, de color claro, olor y sabor neutros. Se produce a partir de leche pasteurizada y desnatada coagulada con ácido clorhídrico. Una vez coagulada y formada la cuajada, se separa y se lava de las proteínas del suero para purificar el producto final. Posteriormente, la materia prima se concentra, se tritura y se seca.

El producto tiene un alto valor nutritivo por su contenido en aminoácidos y proteínas. También tiene propiedades emulsionantes y aglutinantes del agua. Debido a su termoestabilidad, se utiliza ampliamente en la producción de queso fundido.

Foodcom S.A. Suministra Caseína Ácida natural y fresca de malla 30 a 90.


La Caseína Ácida se utiliza mucho en la industria alimentaria. Como es termoestable, se utiliza, entre otras cosas, en la producción de queso fundido. Además, actúa como emulsionante e influye en la consistencia de quesos análogos, panes dietéticos, bebidas, cremas de café y productos cárnicos.

La Caseína Ácida también es popular en las industrias cosmética, papelera y de tintes. También se utiliza en la producción de adhesivos de caseína impermeables utilizados para pegar madera, chapas, madera contrachapada, muebles, textura, cuero y papel de aluminio.

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