I’m This advanced production technique is used to guarantee the best quality of the product, avoiding denaturing and loss of structural integrity, thus obtaining a high content of protein and protein components retention, including Beta-lactoglobulin, Alpha-lactalbumin, serum albumin, immunoglobulin G, lactoferrin and glycomacropeptides.

The high quality of the raw material and the highly advanced production technology result in an exceptional product, which favors the assimilation and absorption of all important protein fractions, while maintaining a low content of fat, cholesterol, lactose and carbohydrates.