Our products

The vacuum concentrated skimmed cow’s milk has been previously skimmed to remove the fat. It is guaranteed without adulteration/dilution.

Raw milk is obtained by one or more milking sessions without any addition, subtraction or transformation. Mixing with milk from other species is excluded.

Pasteurized whole milk is obtained by pasteurizing the milk. It can be standardized upon request.

Skimmed milk is obtained by centrifugation of whole cow’s milk. It can be standardized upon request. There was no other sanitation treatment than pasteurization.

The name milk cream is reserved for cow’s milk enriched with fat through the centrifugation process.

Milk permeate is produced by ultrafiltration of milk. Permeate is a co-product derived from milk that has undergone a heat treatment equivalent to pasteurization. The permeate is cooled to a temperature not exceeding 6°C if it is to be stored, then concentrated by nanofiltration and cooled to a temperature not exceeding 8°C.

Whey permeate is a liquid dairy product derived from whey. The heat treatment on the milk must be equivalent to pasteurization (72°C – 15 s).

Buttermilk is a white liquid co-product of butter making.

Whey is a liquid dairy product derived from the manufacturing of cheese or caseins. The heat treatment applied to the milk must be equivalent to pasteurization (72°-15 sec). The liquid whey is cooled to a temperature not exceeding 6°C if it is to be stored before concentration. It is then heated to at least 68°C before being concentrated by evaporation.

Whey is a liquid dairy product derived from the manufacturing of cheese or caseins. The heat treatment applied to the milk must be equivalent to pasteurization (72°-15 sec). The liquid whey is cooled to a temperature not exceeding 6°C if it is to be stored before concentration. It is then heated to at least 68°C before being concentrated by evaporation.