Milk Protein Blends

Provide high water- and fat-binding capacity, stable emulsion and dense mince structure. Neutral taste and heat stability preserve the meat taste and texture of finished products during heat treatment, while partial replacement of meat raw material helps optimize cost without quality loss. The key advantage is adaptation of protein compositions to specific product types (cooked sausages, frankfurters, hams, semi-finished products) and customer equipment, with full technological support during implementation.