Highly functional ingredients for your Cultured Dairy and Fresh Dairy Type Products

Dairy ingredients are mainly used in Cultured Dairy and Fresh Dairy products to:

• Enrich liquid milk in protein
• Completely or partially replace liquid milk
• Bring specific functional properties: water binding, foaming properties, gelling properties, texture reinforcement, etc.

Our answer to the Cultured Dairy and Fresh Dairy Products market

IDI ingredients, when used in the production of cottage cheeses, cream cheeses, yogurts, dairy desserts guarantee excellent results:

• Development of specific textures and possible re-enforcement of the thickness mouthfeel
• Creaminess improvement
• Syneresis reduction
• Optimization of recipe costs

The innovative technology Prim Cheese has been developed to produce a wide range of cultured dairy and fresh cheese type products (Feta, Burgos, Cream Cheese...) with a simplified process. The final composition of the fresh cheese is obtained from the initial preparation, which allows not producing acid whey. Moreover, the flexibility of Cheasly recipe is as convenient on a skim milk basis as on a reconstituted skim milk basis. This gives an interesting potential of development in the regions lacking milk.

Our milk proteins are particularly adapted to the most recent Governmental legislative concerns and growing nutritional requirements of the consumers.

Their significant properties of texture, water retention, foaming and gelling allow suppressing the addition of gelatine and stabilizers in low-fat, non-fat, low-sugar or no-sugar products.

Moreover, they permit to decrease the fat content of low-fat and non-fat products bringing creaminess to products dedicated to “comfort foods” consumption while keeping a low or non-fat composition.

Our ingredients are labelled "milk proteins".

The range for Cultured Dairy and Fresh Dairy Products

The PROMILK^® and SUP'R MIX ranges are composed of functional blends designed to bring a specific texture and improve the sensory properties of your products:

• Dairy based powder preparations with protein contents between 22 and 50 %, particularly adapted to yogurt and dairy dessert manufacture
• The range also contains milk proteins in powder with protein contents from 50 to 87%, specifically adapted for fermented milks, yogurts, cultured dairy and fresh cheese type manufacture

The SERIGEL range is constituted of functional whey proteins.

Applications

• Yogurts and Fermented Products: set, stirred, drinking yogurts, fermented milks and specialities
• Dairy Desserts: puddings, coagulated milks, mousses, custards
• Cultured Dairy and Fresh Cheese Type Products: Cottage cheese, Cream cheese, Quark, Ricotta, Burgos, Labneh...