Microparticulation has two different purposes – first of all it utilizes the waste product, and secondly it saves the environment from the impact of waste products and at the same time eliminates the need for removing them. For example, the microparticulated whey product can replace fat or milk protein in a lot of different dairy products.

Focusing on the improved productivity, this new microparticulation technology will make microparticulation available to all small- and medium-sized cheese plants, allowing them to improve yields and engineer unique products to meet the customers’ needs.