Dairy

Milk fat stands for taste and functionality. At the same time, health aspects play an important role. By using different modification techniques, specific milk fat properties can be isolated to enhance taste and functionality while maintaining a healthy balance.

Functionality
Milk fat can be used for standardising dairy products. The spreadability of butter can be increased by adding fractions with a low melting point.

For the dairy market we advise the following ingredients:
·  Butter
·  AMF  (especially type: low melting fraction, extra white)
·  Industrial blends 


Please contact us directly with any specific questions.