1. Whole milk powder (หัวนมผง)
Whole milk powder in bakery, biscuit, confectionery, health & nutrition, dairy, meat and beverage products.

2. Skimmed milk powder (หางนมผง)
Economical alternative for skimmed milk in bakery, biscuit, confectionery, health & nutrition, dairy, meat and beverage products.

3. Partly Skimmed milk powder
Supplies the delicious creamy taste of whole bulk but with fewer calories.

4. Butter milk powder (บัตเตอร์มิลค์)
Dry Buttermilk is the product resulting from the removal of water from liquid buttermilk derived from the churning of butter.

5. Sweet whey powder
Sweet whey powder is a concentrated, dried by-product of cheese production. Only water has been removed. Sweet whey powder is used in many different food and dairy products, to increase the nutritional value and improve texture.

6. Demineralised whey powder
Whey powder is made from sweet whey which low content of mineral salts.

7. Lactose free milk powder
Lactose free milk powders open new opportunities for the food industry. Confectionery, ice cream, dairy, bakery, ready meal and other industries that rely on dairy ingredients.

8. Cheese powder
Cheese powder usually contains cheese, whey, salt and perhaps an anti-caking additive. Look for cheese powder that is a cooking additive, not one that is specifically for sprinkling over snack foods.

9. Milk protein concentrate (โปรตีนนมเข้มข้น)
MPC is a milk protein derived from pasteurised skimmed milk via ultrafiltration and spray drying 35 – 85% of total protein.

10. Whey protein concentrate (เวย์โปรตีน)
Whey protein concentrate for the manufacture of health & nutrion, dairy, meat, beverage and clinical.

11. Whey protein Isolate (เวย์โปรตีน)
A whey protein isolate is a dietary supplement and food ingredient created by separating components from whey.

12. Lactic casein
A natural organic product precipitated from milk, soluble in alkalies and low pH soluble salts and insoluble in water.

13. Acid casein
For food is obtained by separation, wash and coagulum dessiccation of skimmed milk precipitated with acid.

14. Rennet casein
For food is obtained by washing and drying the remaining coagulum after separation of serum when milk has been coagulated by rennet or other coagulating enzymes.

15. Sodium caseinate, Potassium caseinate, Calcium caseinate

Milk protein for many food applications. Moreover, it has a very great functionality such as good emulsifying properties, water solubility, whipping properties, nutritional value, retort stability.

16. Butter salt & unsalted (เนยจืด และเนยเค็ม)
Salted and unsalted butter is the all-purpose butter that improves the taste of everything it touches.

17. Anhydrous milk fat (ไขมันเนย)
Anhydrous Milk Fat (100% fat) Application for Dairy products & recombination, Bakery & pastry, Confectionery / chocolate

18. Frozen cream
Swiftly frozen to lock in the natural, fresh and creamy flavour.


19. Probiotic
Live micro-organisms to support health.

NZMP is Fonterra’s business-to-business dairy ingredients brand, delivering Fonterra’s promise of trusted goodness to customers.

As an Authorised Reseller, Merdient is a trusted partner of NZMP, the global dairy ingredients brand of Fonterra. Our partnership with NZMP enables us to leverage Fonterra’s generations of expertise in dairy

“NZMP SureProtein TM – high quality New Zealand dairy proteins. Helping you manufacture protein solutions for every type of consumer

The health and wellness nutrition market is growing fast as more and more people look for nutrition products to support their focus on a healthy, active lifestyle.

We're here to help you succeed in this ever-changing market with our broad and versatile range of quality protein ingredients, our history of expertise and an absolute dedication to help you continue innovating.”