Milk & Dairy

The source of dairy flavouring substance is extracted from animals. Vacuum distillation is used to separate the dairy solution. Under vacuum, the dairy substance is cooked to precisely controlled temperatures, converting the constituents to vapour, which is subsequently cool and condensed to a pure liquid product.

Spray drying is used to dehydrate the refined liquid product in the last stage. The dairy flavouring powder is retrieved using cyclone collectors, and the encapsulation procedure maximizes flavour retention.