Milk Protein

Milk Protein

Our principle MOLKEREIGESELLSCHAFT LAUINGEN mbH (known as MGL in the market) is a company specialized in producing Milk Protein with advance and state-of-art technology in the south just a few hours drive from Munich, Germany. It has been in the business for more than 100 years. The history starts in 1895 when MGL was founded as a cooperative dairy by 600 farmers of the region in Western BAVARIA Germany in order to process their milk into dairy-products for the local market.

MGL was the first dairy in Germany processing the milk-protein into Acid-Casein in 1935 and the processing of Casein into Caseinate by extrusion-process in 1989. Since those days MGL has developed the technology of processing casein step by step over all the years. Due to the increase of demand from the market, the company has been expanded quite rapidly. A new plant has been established in Hamburg and in operation two years ago to satisfy the continuous growing demand of the market.

The products actively promote in our region is classified into the following categories:

Casein:	Caseinates:	Milk Protein Concentrate:
Acid Casein	Sodium Caseinate NA94	MGL 85UF
Rennet Casein	Sodium Caseinate NA94HV
	Sodium Caseinate NA94HF

All of the above products are naturally derived from Fresh Milk.

Caseinates are all widely used in meat and dairy industries as emulsifier. In meat application, it binds the fat: water phrase incredibly tight. It prevents water-lost during cooking processes and provides the processed meat excellent texture and mouthfeel.

In dairy industry, it is mainly used in Whipping Cream and Non Dairy Cream Production. Its high viscosity property and foaming abilities provide excellent stability in foam forming and extend the retention time of foam as well as emulsification of fat. Thanks to its high protein content, it also provides smooth, soft, rich and full texture and mouthfeel to the product.

HV stands for High Viscosity whereas HF stands for High Foam. The major difference in between HV and HF is the latter will give even finer foam structure in the foaming processes. It is specially designed for whipping cream where high foaming is required.

Milk Protein Concentrate is a nonfat-dry milk with an enriched protein-content concentrated by Ultrafiltration and Diafiltration. The protein-sequence as well as the functional properties of proteins are native and similar to nonfat-dry milk. The product does not contain casein and caseinates subject to EEC-regulations 2204/90 and 2742/90. Due to the high content of native Calcium of app. 2,5% MGL 85 UF is an outstanding source of Calcium with highest biological availability. It is widely used as protein fortifier and multifunctional food products.

Casein are used as an additive for processed cheese and multifunctional food products. It will provide a cheese like texture to the processed cheese product.

These products are widely marketed and well-accepted in Europe, North America and Asian countries for years. We, Premium Development Co., Ltd. are the Sole Agent of MGL for the China and Hong Kong market since 1994. Your inquiry is highly appreciated.