Product description:
Fat filled milk powders are produced by dry blending of dairy powders with vegetable fat (mostly palm or coconut). The properties and composition of these products allow to use them like cost-effective option of full cream milk powder partly or in full.
Protein, fat level can be adjusted according to the specific final application and customer’s requirements.
Fat filled milk powders can be enriched with flavors and stuffs (vanilla, cocoa, sugar, etc.).
Application:
dairy, meat, bakery, confectionery industry, in the manufacture of frozen foods, convenience foods, drinks, breakfast cereals, soups, appetizers, creams, sauces, milk drinks, ice cream, etc.
Product description:
Produced by dry blending of dairy powders. It is cost-effective option of skimmed milk powder. It helps to reduce the production costs of final products.
Protein level can be adjusted according to the specific final application and customer’s requirements. Milk powder blends can be enriched with flavors and stuffs (vanilla, cocoa, sugar, etc.).
Application:
dairy, meat, bakery, confectionery industry, in the manufacture of frozen foods, convenience foods, drinks, breakfast cereals, soups, appetizers, creams, sauces, milk drinks, ice cream, etc.
Product description:
High quality milk protein produced by acid precipitation of casein from fresh pasteurised skimmed milk.
Application:
Food Industry: as high-quality protein casein is suitable for making nutritional foods, hard and processed cheese, glazing agent for bakery products, meat sauces.
Industrial sectors: The It also has great importance as a binder for paints, for gluing plywood, as a photoresist in etching and for the manufacture of adhesives, putty, textile finishes and block stains for leather.
Casein also has a long history of industrial applications such as labels, paper, glue and flooring, paints, plastics, aluminum foil, adhesives, leather tanning and plastics.
Product description:
Lactose (Milk sugar) is produced by crystallizing lactose from fresh dairy whey and then drying the crystals.
Lactose is white free-flowing powder with sweetish taste, without any foreign flavors and odors.
Lactose is natural, milk derived carbohydrate, a nutrient required by the body for energy.
It is 6 times less sweet than sucrose. Lactose usage is favorable for the better carbohydrate, fat and cholesterol metabolism.
It has food, diet and medical value.
Application:
Lactose is used in food industry (for processing of bakery products, dairy preserves, diet dairy products, soft and low-alcohol drinks, chewing gum, protein based blends for sportsmen, food additives, spices, seasoning, dry soups);
in pharmaceutical industry (for drugs processing in powder and in pills, as a nutrient medium for processing of penicillin, different ferments);
for technical application ( for production of mirrors, production of fireworks, smoke screen, in analytical chemistry).
Product description:
Caseinates is a dairy protein ingredient, converted into caseinates by dissolving the acid casein, curd with water and dilute alkali and then drying the solution (Extrusion method). Caseinates is multifunctional highly nutritious milk protein.
Properties:
Caseinates contribute a high degree of emulsification, emulsion stability and stabilizing properties. They are also effective in binding water and offering whipping and aeration stability to food emulsions.
Application
Dairy industry:
Stabilizer, emulsifier, binder for production of ice-creams, yogurts other dairy products.
For higher yield in hard cheese production;
Processed cheese and imitation cheese production
Meat industry: in production of meat products ( sausages, hams, hamburgers, etc.) has the unique property of substantial water, jelly and fat absorbency.
Bakery: caseinates helps to improve and control texture and uniformity, the source of protein.
Food concentrates: excellent emulsifier and foaming agent in whipped toppings, soups, salad dressings, dessert mixers.
Food additives production: high nutrition protein in diet and sport food; stabilizer in coffee creamers production.
FFMPs come in a range of specifications suited to customer use, with the percentage of fat typically between 26% and 28% and protein content varying in a very wide range
These fat�¬filled powders are used in reconstituted and as ingredients in bakery, ice cream, yogurt, and home cooking. Variations using sweeteners and other dairy ingredients, such as buttermilk powder, to enhance flavor are also available. The manufacturing process uses either a skim milk concentrate or powder, depending on geographic location.
item
value
Variety
Milk powder and cream powder
Product Type
Milk Powder
Type
Dried Whole Milk
Age Group
Children, Baby, Old-Aged
Processing Type
Sterilized
Certification
Packaging
Box, Bulk, Can (Tinned), Sachet
Brix (%)
8
Fat Content (%)
26
Shelf Life
24months
Weight (kg)
0.9
Place of Origin
SOUTH AFRICA
Brand Name
Skimmed Milk Powder
Product Name
Skimmed Milk Powder instant Full Cream Milk, Whole Milk Powder
Skimmed Milk Powder
Cream Milk Powder 25KG
Full Cream Skimmed Milk Powder
Cream Skimmed Milk Powder
Color
Cream White
Package
25 Kg /bag
Ingredient
100%pure Milk
Age
Fresh Productions
Feature
Nutritious
Packing
Individual Package Bulk Packing
Grade
Premium Food Garde
Milk Powder available in the below sizes :
24 tins x 400gms (Load ability in 20' FCL - 910 cartons / 40'FCL - 1800 cartons)
12 tins x 900gms (Load ability in 20' FCL - 900 cartons/ 40'FCL - 1750 cartons)
6 tins x 1800gms (Load ability in 20'FCL - 700 cartons / 40' FCL 1300 cartons)
6 tins x 2500gms (Load ability in 20'FCL - 600 cartons / 40'FCL - 1440 cartons
