The ALPMA CreamoProt process enables you to use your own valuable whey protein economically as follows:
Substitute for milk casein in your products by less expensive whey protein
Substitute for milk fat by less expensive, healthier whey protein
Increase in the water-binding capability of your products
Increase in yield, cost saving, qualitative improvement of your products!
The production of ALPMA CreamoProt is possible using both fresh and sour whey and is in use on an industrial scale all over the world. It offers a most interesting and innovative perspective particularly for light and healthy dairy products.
Areas of Use:
Soft and yellow cheese
Cream cheese
Dessert and quark products
Ice-cream
Dressings