Milk whey gets to the facilities in tank trucks and is sent to storage tanks.

First, whey is purified in a centrifugal separator to then be pasteurized to destroy pathogens.

Whey is filtered through semi-permeable polymeric membranes for solids concentration.

Under an electric current, whey is passed through membranes of hypoxide resins. As a result, we get a product with low ash value and a pH level of cheese whey.

To dry it most effectively, the whey is evaporated. In order to preserve all nutritional benefits, a deep vacuum is used.

Condensed whey is evenly cooled in special crystallizers while being constantly stirred. During crystallization, an intensive growth of lactose crystals occurs, which significantly improves the quality of the product and increases its yield during the drying stage.

Heated condensed whey is mixed with oils. The finished whey-fat mixture is sent to be homogenized.

Raw materials under high pressure are passed through a small hole, as a result, the fat gets encapsulated by the whey protein shell. The output product is a homogeneous emulsion. This process facilitates the drying and increases the quality and multifunctionality of the dry product.

The pressurized raw material is sprayed inside the drying tower and gets hot-air dried. The finished dry powder moves through the Vibro-Fluidizer, where the drying process is completed and the whey gets cooled. The product is then packaged and stored until it is shipped to the end consumer.

Milk whey gets to the facilities in tank trucks and is sent to storage tanks.

Raw materials are pasteurized to kill pathogenic microorganisms, cooled and placed in containers.

pH normalized whey is heated and sent to flocculators, where cream and butter are added to normalize its fat content. After the mixture is brought to the required temperature, a solution of citric acid is added to start the flocculation process.

The curd is separated from the whey on the drainage belts. Moisture content in the grain is controlled by the speed of the belt. Dehydrated cheese grain is kneaded in special tanks.

To obtain a uniform product, the cheese mass is homogenized by being  passed through a small hole under high pressure.

Cheese is packaged by weight and type of packaging. Packaged products are cooled and stored until shipped to the end consumer.