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Litalac® dairy blends

LITALAC® DAIRY BLENDS PRODUCTS

Milk blends with different content of proteins and fats for your best product.

Litalac milk powder blend

Litalac® Skimmed milk powder substitutes:

Products are based on various dairy proteins- milk and whey- with stable fat content.
Protein level in the product could be made according individual customer requirement.
Dairy blends can be used in various Food applications: ice -cream production, confectionary, bakery, desserts and other preffered application.
Cost saving and stable quality products. Good alternative in production to reduce costs of final product.

Products:

Moisture %
 <4
Protein content %
 Min 18
Fat content %  Max 1.5
pH  ≥6
Lactose content % About 62
Ash content % <8.5
Scorched particles A/B
Antibiotic residues Negative

Moisture % <4
Protein content % Min 20
Fat content % Max 1.5
pH ≥6
Lactose content % About 66
Ash content % <8.5
Scorched particles A/B
Antibiotic residues Negative
Moisture % <4
Protein content % Min 25
Fat content % Max 1.5
pH ≥6
Lactose content % About 60
Ash content % <8.5
Scorched particles A/B
Antibiotic residues Negative

Litalac® Full cream milk powder substitutes:

Milk powder blend made with reduced protein level. It is based on various dairy proteins of milk fat.
Dairy blends can be used in chocolate, confectionary, ice-cream and other food industry .
Perfect cost saving alternative to replace full cream milk powder with the same quality final product.

Products:

Moisture % <4
Protein content % Min 10
Fat content % Max 26
pH ≥6
Lactose content % About 52
Ash content % <7.5
Scorched particles A/B
Antibiotic residues Negative
Moisture % <4
Protein content % Min 14
Fat content % Max 26
pH ≥6
Lactose content % About 47
Ash content % <7.5
Scorched particles A/B
Antibiotic residues Negative
Moisture % <4
Protein content % Min 20
Fat content % Max 26
pH ≥6
Lactose content % About 40
Ash content % <7.5
Scorched particles A/B
Antibiotic residues Negative

Litalac® Fat filled milk powder blends:

Milk powders with added vegetable fat allow to create variaty of final products, adjust the product by taste, texture, smell and even color. Extended shelf life creates convenience of usage.
Litalac® fat filled milk powder blends can be used in various food applications for various purposes. They can easy replace full cream milk powder in creation of more different products.
Litalac® blend can be easily adapted according to the customer requirement in order to meat their needs.

Products:

Moisture % <4
Protein content % Min 10
Fat content % Max 26
pH ≥6
Lactose content % About 53
Ash content % <7.5
Scorched particles A/B
Antibiotic residues Negative
Moisture % <4
Protein content % Min 18
Fat content % Max 26
pH ≥6
Lactose content % About 44
Ash content % <7.5
Scorched particles A/B
Antibiotic residues Negative
Moisture % <4
Protein content % Min 20
Fat content % Max 26
pH ≥6
Lactose content % About 42
Ash content % <7.5
Scorched particles A/B
Antibiotic residues Negative
Moisture % <4
Protein content % Min 24
Fat content % Max 28
pH ≥6
Lactose content % About 38
Ash content % <7.5
Scorched particles A/B
Antibiotic residues Negative
Moisture % <4
Protein content % Min 10
Fat content % Max 26
pH ≥6
Lactose content % About 52
Ash content % <7.5
Scorched particles A/B
Antibiotic residues Negative
Moisture % <4
Protein content % Min 18
Fat content % Max 26
pH ≥6
Lactose content % About 44
Ash content % <7.5
Scorched particles A/B
Antibiotic residues Negative
Moisture % <4
Protein content % Min 20
Fat content % Max 26
pH ≥6
Lactose content % About 44
Ash content % <7.5
Scorched particles A/B
Antibiotic residues Negative
Moisture % <4
Protein content % Min 24
Fat content % Max 28
pH ≥6
Lactose content % About 36
Ash content % <7.5
Scorched particles A/B
Antibiotic residues Negative