Lactic acid permeate is used mainly for the production of butter according to the NIZO butter process.

Sweet cream is turned into acidified butter by adding lactic acid permeate and cultures or lactic acid distillate after churning.  This also produces sweet buttermilk instead of sour buttermilk. The butter produced using this method is a natural and pure dairy product.

Description, preparation and composition:

Ceska® -lact lactic acid permeate is a naturally fermented milk serum. CSK’s permeate is made from an unsweetened whey medium that is fermented using a special starter culture. After fermentation the medium is ultra filtrated. Next, the permeate is concentrated in a downdraft condenser. Finally, the concentrated permeate is standardized according to degree of acidity and contains 15% lactic acid.

Application and advantages:

Using the NIZO process to make butter offers the following advantages:

upgrade to sweet buttermilk;

better control over process by dividing the process into three separate steps;

more stable quality of the butter during the various seasons;

improved control over the fat free dry matter of the butter;

Packaging sizes:

Permeate is available in:

25 litre jerry cans (disposable);

Storage and shelf life:

Ceska®-lact permeate can be kept for 6 months without any loss of activity provided it is stored in the closed original packaging between 10 and 25°C.