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Dry milk ingredients
We ensure stable taste and high quality by supplying ingredients for production, including milk powder and whey.
We supply ingredients for production
Children’s and therapeutic nutrition
Ingredients for baby
and therapeutic nutrition
and therapeutic nutrition
Production of protein shakes, shakes
The company is the largest producer of finished dairy products in the Chernozem region and the third largest milk processing company in Russia with 100% Russian capital.
We guarantee reliability and compliance with the strictest production standards
We guarantee reliability and compliance with the strictest production standards
Technological support
Development of technological solutions and support at all stages of production
Cheese making and dairy products
For white, processed, cottage cheese, mascarpone
Confectionery products
Components for the confectionery industry
Meat products
Production of sausages, minced meat, pates
Feed additives
High-protein feed additives
Sports nutrition production
catalog
products
MILK PROTEIN CONCENTRATE (MPC-85)
Technical Requirements (TU) 10.51.56-032-00426012-2022
Application
Production of sports nutrition, production of white, processed, cottage cheese, mascarpone.
Physical and chemical parameters
StandarD
mass fraction of moisture, %, not more
6.0
mass fraction of protein in terms of dry matter, %, not less
85.0
mass fraction of fat, %, not more
3.0
mass fraction of lactose, %,not more
6.0
Solubility index, cm3 of crude sediment, not more
0.5
Purity group, not lower
11
CERTIFIATES
view the catalog
MILK PROTEIN CONCENTRATE (MPC-70)
Technical Requirements (TU) 10.51.56-032-00426012-2022
Application
Production of sports nutrition, production of white, processed, cottage cheese, mascarpone.
Physical and chemical parameters
StandarD
mass fraction of moisture, %, not more
6.0
mass fraction of protein in terms of dry matter, %, not less
70.0
mass fraction of fat, %, not more
3.0
mass fraction of lactose, %, not more
20
Solubility index, cm3 of crude sediment, not more
0.5
Purity group, not lower
11
CERTIFIATES
view the catalog
MICELLAR CASEIN CONCENTRATE
(MCC-85)
Technical Requirements (TU) 10.51.56-040-00426012-2024
Application
Production of cheese, cottage cheese (to increase the yield), fermented milk drinks. Production of sausages, minced meat, pates. Sports and therapeutic nutrition (enteral and parenteral)
Physical and chemical parameters
StandarD
Mass fraction of moisture %, not more
3-5
mass fraction of protein in terms of dry matter, %, not less
85
mass fraction of casein, % of total protein, not less
90
mass fraction of fat, %, not more
2.0
mass fraction of lactose, %,not more
6.0
CERTIFIATES
view the catalog
WHEY PROTEIN CONCENTRATE (WPC-80)
СТО ВНИИМС 045-2019
Application
Production of sports nutrition, sports confectionery products, high-protein feed additives.
Physical and chemical parameters
StandarD
mass fraction of moisture, %, not more
5.0
mass fraction of protein in terms of dry matter, %, not less
80.0
mass fraction of fat, %, not more
7.0
mass fraction of lactose, %, not more
7.0
Solubility index, cm3 of crude sediment, not more
0.3
Purity group, not lower
1
CERTIFIATES
view the catalog
WHEY PROTEIN CONCENTRATE (WPC-80) INSTANT
Technical Requirements (TU) 10.51.56-039-00426012-2024
Application
Production of sports nutrition, high-protein shakes, shakes.
Physical and chemical parameters
StandarD
mass fraction of moisture, %, not more
5.0
mass fraction of protein in terms of dry matter, %, not less
80.0
mass fraction of fat, %, not more
11.0
mass fraction of lactose, %,not more
9.0
Solubility index, cm3 of crude sediment, not more
0.2
CERTIFIATES
view the catalog
WHEY PROTEIN ISOLATE (WPI - 90)
Technical Requirements (TU) 10.51.56-038-00426012-2022
Application
Production of sports nutrition, shakes, dry mix cocktails.
Physical and chemical parameters
StandarD
mass fraction of moisture, %, not more
5.0
mass fraction of protein in terms of dry matter, %, not less
90.0
mass fraction of fat, %, not more
0.5
mass fraction of lactose, %,not more
4.0
Solubility index, cm3 of crude sediment, not more
0.5
Purity group, not lower
11
Active acidity, pH
6.0-7.0
CERTIFIATES
view the catalog
WHEY POWDER PRODUCT (PERMEATE)
Technical Requirements (TU) 10.51.55-030-00426012-2019
Application
Production of confectionery products, feed additives, whole milk substitutes. Normalization of milk.
Physical and chemical parameters
StandarD
mass fraction of moisture, %, not more
3.5
mass fraction of lactose in terms of dry matter, %, not less
87.0
mass fraction of protein in terms of dry matter, %, not less
4.0
mass fraction of ash in terms of dry matter, %, not less
7.0
CERTIFIATES
view the catalog
SKIM MILK POWDER (SMP)
STATE STANDART (GOST) 33629-2015
Application
Production of dairy products, cheeses, baby food.
Physical and chemical parameters
StandarD
mass fraction of moisture, %, not more
5.0
mass fraction of protein in skim milk powder, %, not less
34.0
mass fraction of fat, %, not more
1.5
mass fraction of lactose, %
47 to 54 inclusive
Solubility index, cm3 of crude sediment, not more
0.2
Purity group, not lower
1
CERTIFIATES
PRODUCTION VOLUME, PER YEAR
WHEY PROCESSING PLANT
The Voronezh Region is home to Russia's first factory for deep milk processing, the production of subsurface whey and permeate. The products fully comply with international quality and safety standards, according to the CodexAlimentarius set of international food standards and ISO requirements. It has a high export potential.
14 800
tons of cheese
12 000
tons, oil
tons, milk protein concentrate (KMB-85)
2 600
15 000
tons, milk (incl. 460
for cheese and 180 for drying)
for cheese and 180 for drying)
11 000
tons, serum permeate
600
tons, whey
PRODUCTION CAPACITY, PER DAY
640
tons, milk (incl. 460
for cheese and 180 for drying)
for cheese and 180 for drying)
International cooperation
Our products are exported to 18 countries
Application
или уточнить подробности можно у нашего специалиста
Technological characteristics:
- High hydrophilicity;
- Fast solubility in water;
- An enhancer of the natural taste and aroma of products;
- Promotes the reaction of melanoidin formation;
- It has a lower sweetness coefficient compared to sucrose;
- Optimal bulk density and hygroscopicity;
- Good adhesion to other components of the mixture.
It is used in the production of chocolate, caramels and toffees, as well as in the bakery industry. When making confectionery products, it is allowed to replace some of the sucrose and condensed milk in sweets, caramel, fat fillings for waffles and gingerbread, caramel and grated mass in halva with demineralized whey. Demineralized whey is a part of candies, caramels with fruit and berry filling, dragees, waffles, gingerbread, gelled candies, fillings, jams, fudges and impregnations.
It gives a sweet taste and a pleasant milky aroma. It acts as a flavor enhancer due to its lactose and mineral content. The sweet filling agent is particularly suitable for applications where a high dry matter content is required without excessive sweetness. It is an effective component for creating a browned color and notes of burnt sugar. It is used in formulations of various dairy and fudge fillings for sweets, chocolate, confectionery and bakery products.
One of the most popular ingredients for the confectionery industry. It is a product of the processing of subsurface whey, low-protein, obtained by spray drying. A loose powder with a sweet milky taste, containing a unique carbohydrate of animal origin – lactose. It is a natural dairy ingredient that makes it possible to produce products with a “clean label”. Due to its high lactose content, whey permeate can replace more expensive ingredients such as pure lactose, powdered whey, and others.
Demineralized serum (UD-40. UD-70)
Confectionery products
Dry demineralized serum
Technological characteristics:
- Fat- and moisture-retaining properties;
- Emulsifying ability;
- Good solubility;
- Stabilizing and gelling properties;
- Participation in the reaction of melanoidin formation (formation of caramel flavor).
It is used in the meat industry to improve the taste of the final product, add flavor, improve the texture and consistency of the product as a whole, increase nutritional and biological values due to the content of almost all the components of milk in its composition, masks the salty taste of meat products, improves color due to the reducing properties of lactose. The use of serum in the composition of syringing brines in the production of smoked meats helps to increase the yield of finished products.
application form
or you can check the details with our specialist.
They are used in the production of minced meat and sausages to seal the structure and increase the yield of meat products.
Due to the high water-binding properties of whey proteins, it is used to form meat emulsions in the production of sausages and minced meat.
Whey protein concentrate is obtained from subsurface whey by ultrafiltration and spray drying. It is characterized by high biological value. It does not have the status of food additives and letters with the index "E", providing a "clean" label of the finished food product.
Milk protein concentrates - KMB-85
Whey protein Concentrate - KSB 80
Meat products
application FORM
or you can check the details with our specialist.
Due to their excellent emulsifying, foaming, and moisture-retaining properties, whey protein concentrates have found application in a wide range of dairy products when creating recipes for dessert products, high-protein drinking yoghurts, smoothies, ice cream, mousses, puddings, and souffles.
Whey Protein Concentrate (KSB -80)
Micellar Casein Concentrate (KMK-85)
It is produced using microfiltration, which makes it possible to change the ratio of "casein: whey protein" from 75/25 to 95/5. It is characterized by improved dispersing properties, a full-fledged taste of milk, and a high content of calcium. It is used in cheese making and helps to increase cheese yield by normalizing milk protein to the required values, which allows increasing equipment productivity at the same load; improving the structure of cheese and stabilizing maturation processes.This allows cheese producers not to depend on the seasonality of the quality of raw milk, to have stable product quality all year round. It is actively used in the technologies of hard and super-hard cheeses, Greek yogurt.
It is produced using ultrafiltration technology followed by spray drying. Due to the preservation of the original protein structure, it has greater solubility than skimmed milk powder. It is characterized by improved water binding ability, emulsifying properties.
The use of milk protein concentrate in cheese making helps to increase cheese yield by normalizing milk protein to the required values, which allows increasing equipment productivity at the same load; improving the structure of cheese and stabilizing maturation processes.
This allows cheese producers not to depend on the seasonality of the quality of raw milk, to have stable product quality all year round. Milk protein concentrate is also used in the technology of whey-free cheeses such as "Feta" or "Philadelphia", and allows you to obtain these types of cheeses without using the ultrafiltration method, which greatly simplifies the process.
In the production of yoghurts, milk protein concentrates are used to increase their biological and nutritional value, improve texture, and provide a thick, viscous consistency without using stabilizers. This is especially true in the production of products with a "clean label".
The use of milk protein concentrate in cheese making helps to increase cheese yield by normalizing milk protein to the required values, which allows increasing equipment productivity at the same load; improving the structure of cheese and stabilizing maturation processes.
This allows cheese producers not to depend on the seasonality of the quality of raw milk, to have stable product quality all year round. Milk protein concentrate is also used in the technology of whey-free cheeses such as "Feta" or "Philadelphia", and allows you to obtain these types of cheeses without using the ultrafiltration method, which greatly simplifies the process.
In the production of yoghurts, milk protein concentrates are used to increase their biological and nutritional value, improve texture, and provide a thick, viscous consistency without using stabilizers. This is especially true in the production of products with a "clean label".
Milk Protein Concentrate (KMB-85)
Cheese making and dairy products
APPLICATION FORM
or you can check the details with our specialist.
They are used as prescription ingredients in the production of whole milk substitutes for calves as a source of highly digestible whey protein and a unique carbohydrate of animal origin - lactose, milk minerals and vitamins.These ingredients in the feed ensure optimal growth and health of calves. The use of milk substitutes with high-quality whey protein improves the productivity of calves.
Dry demineralized serum (UD-40, UD-70) and serum permeate
Feed additives
APPLICATION FORM
or you can check the details with our specialist.
Including the provision of qualified specialists and the transfer of necessary expertise.
We provide comprehensive technical support at the opening and launch of your production
Technical support
Whey proteins are characterized by high digestibility, the presence of a large number of essential amino acids (valine, isoleucine, leucine, lysine, methionine, threonine, tryptophan and phenylalanine), which is ideal for post-workout recovery and muscle growth. Whey protein is also included in many healthy snacks for healthy lifestyle, such as protein puddings, cookies, bars, souffles and other desserts.
Promotes healthy weight control by inducing a feeling of fullness after consumption and contributing to the maintenance of muscle mass.
It provides high-quality amino acids for recovery after sports and stimulation of muscle protein synthesis. It is a particularly sought-after food ingredient in the sports nutrition market due to its unique nutritional benefits not only for elite athletes and professional bodybuilders
, but also for people seeking an active lifestyle.
Promotes healthy weight control by inducing a feeling of fullness after consumption and contributing to the maintenance of muscle mass.
It provides high-quality amino acids for recovery after sports and stimulation of muscle protein synthesis. It is a particularly sought-after food ingredient in the sports nutrition market due to its unique nutritional benefits not only for elite athletes and professional bodybuilders
, but also for people seeking an active lifestyle.
Whey Protein Concentrate (KSB-80)
Milk Protein Concentrate (KMB-85)
Due to its high casein content, milk protein is absorbed more slowly, providing a long-term release of amino acids, which can be useful for muscle recovery during the night and preventing muscle breakdown. It helps to maintain a positive nitrogen balance. They are used to make sports drinks, smoothies, protein bars, and protein snacks.
The MOLVEST company offers high-quality dry milk ingredients, which are the main components in the preparation of basic compositions for sports nutrition. Due to their biological value, rapid absorption and high protein content, these products help athletes recover from training and build muscle mass. We ensure consistent quality and safety of ingredients, which makes our products indispensable components for creating protein mixes, bars and drinks that help achieve athletic goals.
dry milk ingredients
Sports nutrition
APPLICATION FORM
or you can check the details with our specialist.
APPLICATION FORM
or you can check the details with our specialist.
Whey proteins are characterized by high digestibility, the presence of a large number of essential amino acids (valine, isoleucine, leucine, lysine, methionine, threonine, tryptophan and phenylalanine), which is ideal for post-workout recovery and muscle growth. Whey protein is also included in many healthy snacks for healthy lifestyle, such as protein puddings, cookies, bars, souffles and other desserts.
Promotes healthy weight control by inducing a feeling of fullness after consumption and contributing to the maintenance of muscle mass.
It provides high-quality amino acids for recovery after sports and stimulation of muscle protein synthesis. It is a particularly sought-after food ingredient in the sports nutrition market due to its unique nutritional benefits not only for elite athletes and professional bodybuilders
, but also for people seeking an active lifestyle.
Promotes healthy weight control by inducing a feeling of fullness after consumption and contributing to the maintenance of muscle mass.
It provides high-quality amino acids for recovery after sports and stimulation of muscle protein synthesis. It is a particularly sought-after food ingredient in the sports nutrition market due to its unique nutritional benefits not only for elite athletes and professional bodybuilders
, but also for people seeking an active lifestyle.
Whey Protein Concentrate (KSB-80)
Milk Protein Concentrate (KMB-85)
Due to its high casein content, milk protein is absorbed more slowly, providing a long-term release of amino acids, which can be useful for muscle recovery during the night and preventing muscle breakdown. It helps to maintain a positive nitrogen balance.
They are used to make sports drinks, smoothies, protein bars, and protein snacks.
They are used to make sports drinks, smoothies, protein bars, and protein snacks.
The MOLVEST company offers high-quality dry milk ingredients, which are the main components in the preparation of basic compositions for sports nutrition. Due to their biological value, rapid absorption and high protein content, these products help athletes recover from training and build muscle mass. We ensure consistent quality and safety of ingredients, which makes our products indispensable components for creating protein mixes, bars and drinks that help achieve athletic goals.
dry milk ingredients
functional nutrition
APPLICATION FORM
or you can check the details with our specialist.
It is a high-quality milk protein with excellent protein digestibility index adjusted for Amino acid index (PDCAAS). It is used to increase the whey protein content in infant formula to a level close to that in human breast milk. Whey protein concentrate not only contains essential amino acids and branched chain amino acids, but is also rich in leucine, an amino acid believed to be crucial for stimulating muscle protein synthesis, helping to maintain muscle mass in hospitalized and recovering patients.
High levels of leucine, as well as a unique profile of rapid absorption, allow whey protein to stimulate muscle protein synthesis to a greater extent than casein and soy protein in young or elderly people. Supports healthy aging by promoting muscle protein synthesis. Due to these unique nutritional properties, whey proteins provide a wide range of health benefits.
High levels of leucine, as well as a unique profile of rapid absorption, allow whey protein to stimulate muscle protein synthesis to a greater extent than casein and soy protein in young or elderly people. Supports healthy aging by promoting muscle protein synthesis. Due to these unique nutritional properties, whey proteins provide a wide range of health benefits.
Whey Protein Concentrate (KSB-80)
Micellar Casein Concentrate (KMK-85)
It is produced using microfiltration, which makes it possible to change the ratio of "casein: whey protein" from 75/25 to 95/5. It is characterized by improved dispersing properties, a full-fledged taste of milk, a high content of calcium and phosphorus, helping to strengthen bone tissue and ensure the stability of cell membranes. Micellar casein is thermally stable and can withstand heat treatment in the production of probe nutrition, enteral and parenteral nutrition products. It is a source of highly digestible protein.
MOLVEST company offers high-quality dry ingredients:
Demineralized serum UD-90, which is widely used in the production of infant formula and breast milk substitutes. These components are the basic ingredients in the preparation of compositions for the nutrition of children from birth. They are characterized by high biological value due to the large number of essential amino acids contained in their composition, as well as vitamins and minerals, support healthy aging and promote the synthesis of muscle protein necessary for the full growth and development of babies.
The high concentration of whey protein in this ingredient allows you to make compositions with the required ratio of "casein : whey protein" to meet all the needs of a growing body. The high level of microbiological purity of the protein concentrates produced, achieved through the use of high-tech equipment and strict control of the sanitary condition of production, allows them to be used in the preparation of dry mixes for baby food using the "dry mixing" method.
Demineralized serum UD-90, which is widely used in the production of infant formula and breast milk substitutes. These components are the basic ingredients in the preparation of compositions for the nutrition of children from birth. They are characterized by high biological value due to the large number of essential amino acids contained in their composition, as well as vitamins and minerals, support healthy aging and promote the synthesis of muscle protein necessary for the full growth and development of babies.
The high concentration of whey protein in this ingredient allows you to make compositions with the required ratio of "casein : whey protein" to meet all the needs of a growing body. The high level of microbiological purity of the protein concentrates produced, achieved through the use of high-tech equipment and strict control of the sanitary condition of production, allows them to be used in the preparation of dry mixes for baby food using the "dry mixing" method.
Children's and therapeutic nutrition
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394016, Russian Federation, Voronezh, 45 Strelkovoj Divizii str., 259
@2025 Molvest
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