EUROSERUM : whey powder

<body> <H1>whey powder</H1><br> <A HREF="http://www.euroserum.com/babeurre.html">babeurre</A><br> <A HREF="http://www.euroserum.com/babeurre_fr.html">BABEURRE</A><br> <A HREF="http://www.euroserum.com/dairy_product.html">dairy product</A><p> One of the most significant developments in the dairy industry is the transformation of whey into increasingly elaborate products. These products have nutritional and functional properties that are of interest to various sectors of the agribusiness industry.<p> These are the products that Eurosérum offers via a range destined for both human and animal consumption.<p> Eurosérum is the world’s biggest producer of demineralized whey for baby-food and health-food. Our products, 70% of which are dedicated to human consumption, are also used in the following sectors:<p> chocolate and confectionery,<br> ice-creams and milk-based drinks,<br> animal nutrition.<p> Largely thanks to our reputation, Eurosérum produces 20% of all European production of whey powder and 10% of worldwide production.<br> Eurosérum exports 80% of its production, including 50% outside the European Union.<br> Eurosérum treats 4 billion litres a year, for a powdered volume of 250,000 tonnes per year.<p> Whey is the soluble fraction that separates from the curds during the manufacture of cheese or casein.<br> 9 litres of whey can be obtained from 1kg of cheese.<p> Whey contains around 51% of the nutritive elements in milk (soluble proteins, lactose, mineral salts and vitamins).<p> <p> PRE-CONCENTRATION<p> The initial whey at 5/6% of dry matter is pre-concentrated to between 20 and 30% of dry matter.<p> <p> DEMINERALIZATION<p> By electro-dialysis: the transfer of minerals through the selective anion and cation membranes is performed under the effect of a continuous electric current that passes through each module. A water circuit circulating at the same time as the whey eliminates the mineral salts.<p> Demineralization: 50% to 70%.<p> By ion-exchange columns: this consists in loading the whey into a column containing resins that have the property of capturing the cations, then in a column containing resins with the property of capturing the anions.<p> Demineralization: up to 90%.<p> <p> <A HREF="http://www.euroserum.com/dairy_product_fr.html">DAIRY PRODUCT</A><br> <A HREF="http://www.euroserum.com/lactose.html">lactose</A><br> <A HREF="http://www.euroserum.com/lactose_fr.html">LACTOSE</A><p> PASTEURIZATION<p> Pasteurization is carried out just before the concentration and drying stage.<p> The time/temperature combinations are designed to give a total flora content that complies with specifications and to guarantee that the physical and chemical properties of the original product are preserved.<p> CRYSTALLIZATION<p> A high proportion of lactose enters the whey, >= 70%. For reasons of stability and hygroscopicity, a maximum amount of crystallized lactose is needed in the finished product, as random crystallization of the lactose has negative consequences on the storage and use of the powder.<p> To achieve this, we have developed a process that guarantees a minimum crystallization rate of 60%.<p> DRYING<p> After the concentration phase, the whey is dried in drying towers.<p> Drying takes place in a controlled atmosphere and the parameters are adjusted to obtain the desired humidity level in the finished product.<p> <A HREF="http://www.euroserum.com/lactoserum.html">lactoserum</A><br> <A HREF="http://www.euroserum.com/lactoserum_fr.html">LACTOSERUM</A><br> <A HREF="http://www.euroserum.com/lait_en_poudre.html">lait en poudre</A><p> The requirements of quality control involve strict monitoring, from the raw material – milk – through to the finished product, powdered whey. This means:<p> strict inspection of the cheese production,<br> constant monitoring of the raw materials (supplier quality report),<br> a perfectly controlled system (ISO 9002, HACCP),<br> clearly defined traceability procedures.<p> Eurosérum also produces:<p> skimmed milk - animal consumption<p> Milk powders<p> skimmed milk - human consumption<p> whole milk<p> buttermilk - animal consumption<p> Buttermilk powders<p> buttermilk - human consumption<p> low proteins buttermilk<p> Industrial creams<p> dairy cream<p> whey cream<p> Mixed powders<p> manufacture of dairy mixes<p> Demineralized whey contains soluble proteins and lactose, making its composition similar to that of mother’s milk.<br> Whey presents:<p> The same protein balance (casein – seric protein ratio) as mother’s milk<p> The same mineral content as that in mother’s milk, thanks to demineralization<p> The same lactose content as that in mother’s milk<p> Whey is used to replace milk owing to its low cost compared to milk. It must have a milky, sweet taste, and a moderate salty touch.<p> For products bearing the "chocolate" denomination, European legislation allows for the addition of up to 5% of whey. For other denominations (compounds, fillings …), the incorporation rate is unlimited, as it is in most non-EU countries.<p> <A HREF="http://www.euroserum.com/lait_en_poudre_fr.html">LAIT EN POUDRE</A><br> <A HREF="http://www.euroserum.com/milk_replacer.html">milk replacer</A><br> <A HREF="http://www.euroserum.com/milk_replacer_fr.html">MILK REPLACER</A><p> Whey is used for the emulsifying properties of its seric proteins.<br> It improves the Maillard reaction.<br> Incorporation rate: 3 to 10%.<p> <A HREF="http://www.euroserum.com/proteines_de_lait.html">proteines de lait</A><br> <A HREF="http://www.euroserum.com/proteines_de_lait_fr.html">proteine du lait</A><br> <A HREF="http://www.euroserum.com/whey_powder.html">whey powder</A><p> Whey is used to replace the non-fat dry extract of milk. Emulsifying and foaming properties. Incorporation rate: 2 to 5%.<br> Whey is used to replace milk thanks to the high solubility of its seric proteins. Incorporation rate: 5 to 10%.<br> Whey is used to replace milk thanks to its low cost compared to milk. Incorporation rate: 30 to 50% of milk dry matter.<br> <A HREF="http://www.euroserum.com/whey_powder_fr.html">WHEY POWDER</A><br> <A HREF="http://www.euroserum.com/whey_protein_information.html">whey protein information</A><br> <A HREF="http://www.euroserum.com/whey_protein_information_fr.html">WHEY PROTEIN INFORMATION</A><p> Whey is used for its influence on colour (Maillard reaction).<p> Structuring properties of the seroproteins. Incorporation rate: 1 to 3%.<p> <br> Piglet feed :<p> Acid whey is used in piglet feed because it contains energy and proteins. Its acidity also helps their digestion.<p> The lactose content is the main factor that limits the use of whey in their feed. The incorporation rate is therefore 10-30% of the dry matter, and this proportion is modulated according to the age of the piglets.<p> Calf feed :<p> The incorporation rate of sweet whey in calf feed is limited to 18% in finished foodstuffs that contain 20% of fat.<p> The incorporation rate of sweet whey in protein-rich substitution feed can go up to 50-55%.<p> Eurosérum also manufactures products for other sectors:<p> Ingredients for biotechnology<br> Ingredients for pharmaceuticals<br> Dairy mixes for agribusiness<br> Processed cheeses<br> Ready-cooked dishes, sauces<p> <A HREF="http://www.euroserum.com/whey_protein_powder.html">whey protein powder</A><br> <A HREF="http://www.euroserum.com/whey_protein_powder_fr.html">WHEY PROTEIN POWDER</A><p> </body>