Summary of the week 10 (Dairy)

Auteur
Foodcom
16.03.2021
8 min de lecture
Foodcom S.A - What
Résumé
Table des matières
This is our summary of the week 10 on the European dairy market divided into 4 main categories.

Powders


Food and feed SMP were rather stable at the beginning of the week, but as the interest in skimmed and whole milk was rising and SMP followed. In the middle of the week, traders and market in general got active and many inquires for prompt loadings and for Q2 were coming. After stabilizing and slight decrease, last week’s whey prices also strengthened. In Western Europe, they are already well above 1000 EUR/MT. It is not due limited availability, but it is related to the increased activity of Chinese players. SWP, acid whey, permeate, and lactose is going up as well. WPC is also firming.



Cheese


Last week was another consecutive week of price increases in the cheese department. As for March and April, the deals are concluded at higher levels than previously. It can be attributed to the fact of hefty raw material costs and elevated interest. End-users seem to be interested in filling their stocks.
Gouda/Edam as well as Mozzarella is going further up. Cagliata follows the trend. Prices for May are stiff.
Quotations should not go down as the interest from in and outside the EU is significant and this is only the beginning of the cheese season.



Butter


After a few weeks of price rises and commotion on the market, last week in the butter department was rather calm. Market participants were getting used to the current situation. Producers settled down and the prices were not that steep. Many end-users covered their needs and the market stabilized. In previous weeks buyers were not able to finish transactions as the deals were gone so fast and the prices were already not corresponding. Now, they managed to confirm it in a calmer manner and the interest slowly weakens. Anyway, expectations for Q2 and Q3 are still high for sweet and lactic as well. However, transactions are not concluded yet. We will see how it will turn out. Last week’s fats increases finally caused AMF to go up. Usually, this product is adjusting slower.



Liquids


The availability of whey concentrate is stable.
Cream started at high levels and then took a step back, but still is more expensive than previously. SMC is a bit lower compared to the week before. Raw milk collection is getting stronger in Europe, which will surely influence the market. This will persist in few upcoming months. Skimmed milk stayed at the same level, but whole milk climbed a bit. The production for Easter has already begun, which will be an important factor for the situation on the market.

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En savoir plus sur Concentré de Protéines de Lactosérum 35%
Whey Protein Concentrate 35
1950 EUR
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Aspects techniques

Le Concentré de Protéines de Lactosérum 35% se présente sous la forme d’une poudre fluide, de couleur crème à jaune, insipide et inodore. Il est obtenu lors de la production de lactosérum doux par un procédé avancé d’ultrafiltration à très basse température. Ce traitement permet d’obtenir une teneur en protéines de la matière sèche d’au moins 35 %.

Le Concentré de Protéines de Lactosérum 35% est une source peu coûteuse de produits laitiers et de protéines, ainsi que de vitamines, de calcium, de riboflavine et de niacine. Il est excellent pour imiter et stabiliser les matières grasses. Le Concentré de Protéines de Lactosérum 35% possède également des propriétés gélifiantes et hydrophiles, ce qui le rend très utile dans la fabrication de produits transformés et peut remplacer le blanc d’œuf. Une caractéristique importante du WPC 35 est également sa capacité à fouetter et à mousser, ce qui est bénéfique pour la production de desserts (crème fouettée) et de produits diététiques. Le Concentré de Protéines de Lactosérum améliore également la fermeté de la texture du produit et réduit l’acidité.


Application

Le Concentré de Protéines de Lactosérum 35% est utilisé dans la production de produits tels que les yaourts, les produits diététiques, les barres et les boissons. Il peut être utilisé pour enrichir en protéines les produits de confiserie – gâteaux, biscuits et autres produits de boulangerie. Il est également largement utilisé pour remplacer de manière rentable le lait écrémé en poudre.

Le Concentré de Protéines de Lactosérum 35% a une valeur nutritionnelle élevée et est donc largement utilisé dans l’alimentation animale. Il enrichit leur régime alimentaire en protéines, favorisant ainsi leur croissance et leur développement.

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