To produce a dairy ingredient is to functionalize by physical or thermal processes the dairy protein as a whole in order to have a food product which will bring a gelling, foaming, viscosifying, emulsifying power… or a pronounced dairy taste.
These are also more elaborated products such as yoghurt powders, butter powders or casein powders, which are very well known in their natural solid form, but that Epi-Ingrédient’s know-how has allowed to propose in powder form in order to facilitate the use for certain applications such as acid liquid bases with UHT treatment to powder mixes for drinks, dairy ingredients for pastries and baked goods, or dairy ingredients with rich and nutritional flavours in order to satisfy the expectations of your consumers in confectionery and chocolate making
