Category CreamoProt


ALPMA process for profitable whey utilisation


For use in soft and semi-soft cheeses, cottage cheese, twarog, ice cream, whey drinks, desserts, yoghurts, dressings, sauces or mayonnaises.


  • Whey protein concentrate WPC with 8-10% total protein
  • Denatured, spherical whey protein structure
  • Production from sweet or sour whey


  • Sensory improvement of reduced-fat "Light" products
  • Improved water binding capacity, foam stability, natural emulsifier