Casein

Casein

DALY Products

Casein makes up about 80 percent of the protein in cheese, milk and yogurt.

Casein is used in various ways in the food industry. Here are some important industrial uses of casein in the food industry:

Cheese Production: Casein is a key ingredient in cheese making. During the coagulation of milk, casein separates from whey and forms the structure of cheese.

Food Supplements: It is commonly used in sports nutrition and protein powders. Because it is digested slowly, it is consumed at night before bedtime to support muscle repair.

Use as an Emulsifier: Casein acts as an emulsion stabilizer in food products. It stabilizes the fat and water phases especially in sauces, mayonnaise and ice creams.

Providing Structure and Texture: Casein is used to add a creamy texture to products. It is especially found in dairy desserts and cream-based products.

Nutritional Supplements: Casein acts as a transport vehicle for nutrients in some vitamin and mineral supplements.

Dairy Products: In yogurt, milk powders and cream products, casein is used to increase nutritional value and provide structural properties.

Gluten Alternative: Casein can be used as a structural additive in gluten-free products.

These applications demonstrate both the nutritional and functional properties of casein.

Casein

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DALY Products

Whole Milk Powder

Whole Milk Powder

Milk powder is a food obtained by drying milk in its pure form. Milk powder is obtained by removing at least 90% of the water content of milk...

Whole Milk Powder

Milk powder is a food obtained by drying milk in its pure form. Milk powder is obtained by removing at least 90% of the water content of milk...

Skimmed Powder

It is produced by pulverizing and drying high quality skimmed cow's milk. It can be used as a powder, melted or combined with different foodstuffs. It has a unique cream or yellow color, a unique fluid powder structure, homogeneous appearance and no preservatives, coloring agents and

Skimmed Powder

It is produced by pulverizing and drying high quality skimmed cow's milk. It can be used as a powder, melted or combined with different foodstuffs. It has a unique cream or yellow color, a unique fluid powder structure, homogeneous appearance and no preservatives, coloring agents and

Whey Powder

It is obtained by drying the fresh whey formed during the production of various cheeses in accordance with the technique after the demineralization process.

Whey Powder

It is obtained by drying the fresh whey formed during the production of various cheeses in accordance with the technique after the demineralization process.

Cream

Cream is obtained from milk and dairy products with a high fat content (usually 30-40%). It is a rich and creamy product that is used in cooking and desserts.

Cream

Cream is obtained from milk and dairy products with a high fat content (usually 30-40%). It is a rich and creamy product that is used in cooking and desserts.

Butter

Butter is a fatty product obtained by whipping milk cream. It usually has 80-82% fat content and offers a rich and creamy texture.

Butter

Butter is a fatty product obtained by whipping milk cream. It usually has 80-82% fat content and offers a rich and creamy texture.

Cheese

Cheese is a dairy product made from milk and milk products, with a variety of flavors and textures. Cheese production is done using bacteria and/or enzymes to ferment and coagulate milk.

Cheese

Cheese is a dairy product made from milk and milk products, with a variety of flavors and textures. Cheese production is done using bacteria and/or enzymes to ferment and coagulate milk.

Protein

Proteins used in foods are essential components with high nutritional value and essential for body functions. Proteins from animal sources (meat, milk, eggs) and plant sources (legumes, grains) add flavor, texture and nutritional value to foods.

Protein

Proteins used in foods are essential components with high nutritional value and essential for body functions. Proteins from animal sources (meat, milk, eggs) and plant sources (legumes, grains) add flavor, texture and nutritional value to foods.