Lactoprot

Production Regensburg

At the Regensburg plant, fresh curd casein is produced from pasteurized skim milk, which is utilized as raw material for the caseinate production in Wiesmühl.

Through concentration and crystallization, various qualities of edible lactose are manufactured from the excess whey from casein production.

The partly delactosed whey that results from lactose separation provides raw material for special products, which are mainly applicated in the meat industry.