Description

Milk permeate occurs as a loose powder with a white-cream color. It is a by-product of the production of milk protein concentrate . It is obtained after the milk ultrafiltration process, which involves the extraction of protein and fat. The final product is obtained in spray drying technology.

Milk permeate is characterized by a high content of vitamins, minerals and lactose. It also has water retention, crystallization and emulsification properties and eliminates sweetness. Milk permeate is a great bulking agent. In addition, it is an important component of the Maillard reaction, which allows for flavor enhancement and caramelization.