Whole Milk Powder

Whole Milk Powder

DALY Products

Whole milk powder is a dairy product obtained by evaporating the water content of fresh milk and its fat content ranges between 26-40%. Milk powder has the same nutritional value as liquid milk and can be stored for a long time.

Characteristics:

High Fat Content: Whole milk powder contains most of the milk fat, resulting in a creamy flavor and rich texture. It usually has a fat content of 26-40%.
Nutritional Value: Powdered milk is rich in many nutrients such as protein, calcium, vitamin A, vitamin D and B vitamins. This is important for bone health and overall body function.
Long Shelf Life: As it contains no water, whole milk powder can remain intact for a long time when stored under proper conditions. This makes it a practical food ingredient.
Easy to Use: Powdered milk can be used as a substitute for liquid milk and can be included in a variety of recipes, especially desserts, sauces and baked goods. It can be easily liquefied by mixing with hot water.
Creamy Texture: Whole milk powder is ideal for adding richness and a creamy texture to products, which is why it is preferred in many dairy products and processed foods.
Flavor: Whole milk powder intensifies the natural milk flavor, giving products a richer taste profile.

Whole Milk Powder

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DALY Products

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.

Casein

Casein makes up about 80 percent of the protein in cheese, milk and yogurt. Especially athletes or bodybuilders use casein-containing foods or supplements to increase muscle size.

Casein

Casein makes up about 80 percent of the protein in cheese, milk and yogurt. Especially athletes or bodybuilders use casein-containing foods or supplements to increase muscle size.

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.