Diary

  • Anhydrous Milk Fat

    Anhydrous Milk Fat

    1 Products
  • Butter

    Butter

    3 Products
  • Cheese

    Cheese

    5 Products
  • Cream milk

    Cream milk

    2 Products
  • Milk Protein

    Milk Protein

    3 Products
  • Skimmed Milk

    Skimmed Milk

    1 Products
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    Anhydrous Milk Fat

    Anhydrous milk fat and butteroil are products consisting of more or less pure milk fat. Although they are modern industrial products, they have ancient traditional roots in some cultures. Ghee, a milk fat product with more protein and a more pronounced flavour than AMF, has been known in India and Arab countries for centuries.

    Defined by Codex Alimentarius standard CODEX STAN 280-1973, Anhydrous milkfat, milkfat, anhydrous butteroil and butteroil are fatty products derived exclusively from milk and/or products obtained from milk by means of processes which result in almost total removal of water and non‑fat solids. Ghee is a product exclusively obtained from milk, cream or butter, by means of processes which result in almost total removal of water and non‑fat solids, with an especially developed flavour and physical structure.

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    Butter Sheet

    Canary Butter Sheets are ‘better butter’ sheets because they are made from perhaps the finest butter in the world – New Zealand creamery butter.

    They are standardised to a nominal melt point of 37°C but for other specific performance requirements, alternative melt point Butter Sheets are also available, as are a range of blended sheets.

    There are a range of Butter Sheet sizes available including 900g, 1kg and 2kg.

    Our Butter Sheets are better because they are more pliable and can be used directly from the fridge. Best results are achieved between 4°C & 8°C.

    They can be stored chilled or frozen and are available salted or unsalted.

    Use our Butter Sheets to make better Croissants, Danish Pastries and Puff Pastry or as convenient pre-weighed portions for general baking and cooking.

    Butter Sheets are layered between HDPE film, enclosed in a plastic liner bag and an outer carton to ensure they remain better, for longer.

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    Cheddar Cheese

    During olden days, England was the only place where Cheddar cheeses were made. However, many countries all over the world manufacture Cheddar today.

    Any cheese producing company or any of the artisan manufacturers in any corner of the world can label the cheese produced by them as ‘Cheddar’ since it is not protected like other cheese names or brands.

    Cheddar cheese, the most widely purchased and eaten cheese in the world is always made from cow’s milk. It is a hard and natural cheese that has a slightly crumbly texture if properly cured and if it is too young, the texture is smooth. It gets a sharper taste as it matures, over a period of time between 9 to 24 months. Shaped like a drum, 15 inches in diameter, Cheddar cheese is natural rind bound in cloth while its colour generally ranges from white to pale yellow. However, some Cheddars may have a manually added yellow-orange colour.

    Joseph Harding, the “father of Cheddar cheese” who invented modern cheese making techniques described the ideal quality of original Somerset Cheddar as “close and firm in texture, mellow in character or quality, rich with a tendency to melt in the mouth and has full and fine flavour somewhat like hazelnut!”

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    Cheddar Reduced Fat Cheese

    Shredded for convenience, reduced fat for lifestyle goals, delicious Sharp Cheddar adds flavor you can feel good about.

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    Cream Milk Powder

    Powdered Milk manufacture is a simple process now carried out on a large scale. It involves the gentle removal of water at the lowest possible cost under stringent hygiene conditions while retaining all the desirable natural properties of the milk – colour, flavour, solubility, nutritional value. Whole (full cream) milk contains, typically, about 87% water and skim milk contains about 91% water.

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    Edam Cheese

    The Edam cheese was first produced in Netherlands after the town in which is made. The Edam has a pale yellow interior and a crust of red paraffin wax. Its flavour is mild, salty and nutty at the early stage and gets sharper with ageing. Also, it is comparatively low in fat content as compared to other cheeses and has 28% fat in dry matter. The Edam cheese at early stage goes very well with fruits like peaches, apricots, cherries, melons, while the aged Edam cheese is often consumed with pears and apples. Besides this, it is also eaten along with crackers, biscuits and drinks like Pinot Gris, Dry Riesling, Semidry Riesling, Champagne, Chardonnay and Shiraz.

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    Feta Cheese

    Feta is undoubtedly one of the most famous Greek cheeses. In fact, Feta occupies 70% stake in Greek cheese consumption. The cheese is protected by EU legislations and only those cheeses manufactured in Macedonia, Thrace, Thessaly, Central Mainland Greece, the Peloponnese and Lesvos can be called ‘feta’. Similar cheeses produced elsewhere in the eastern Mediterranean and around the Black Sea, outside the EU, are often called ‘white cheese’.

    To create traditional feta, 30 percent goat’s milk is mixed with sheep’s milk of animals grazing on pastures in the specific appellation of origin regions. Now-a-days, many stores sell goat and cow’s milk feta as well. The firmness, texture and flavour differ from region to region, but in general, cheese from Macedonia and Thrace is mild, softer and creamier, less salty with fewer holes. Feta made in Thessaly and Central Greece has a more intense, robust flavour. Peloponnese feta is dryer in texture, full flavoured and more open. Local environment, animal breeds, cultures all have an impact on the texture, flavour and aroma of feta.

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    Hi Melt Cheese

    Hi Melt Cheese is a versatile cheese with a high melting texture. Great to use on Mexican food, oven bakes and a range of canapés.

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    Instant Full Cream Milk Powder

    Our Instant Full Cream Milk Powder is highly praised in the market due to its nutritive value, natural taste and precise composition. We have employed highly skilled people to manufacture these products in a clean and hygienic environment. We are able to manage on time deliveries as we are supported by our advanced processing unit. Our people use highly innovative technology to prepare these powders. We are highly cautious that it won’t cause any health hazards.

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    Milk Protein Concentrate 50%

    Milk Protein Concentrate (MPC) is any type of concentrated milk product that contains 40–90% milk protein. MPC contains micellar casein, whey proteins, and bioactive proteins in the same ratio found in milk. As the protein content of MPC increases, the lactose levels decrease. This high-protein low-lactose ratio makes MPC an excellent ingredient for protein-fortified beverages and foods and low-carbohydrate foods.

    MPC is typically made from skim milk resulting in fat levels of less than 3%. Common MPC products are MPC-42, MPC-70 and MPC-80, which contain 42%, 70% or 80% protein respectively.

    Milk Protein Concentrates are ideal for a large range of applications, including cheese products, cultured products, dairy-based beverages, pediatric nutrition, medical nutrition (enteral foods), weight management products, powdered dietary supplements and sports nutrition products. In general, MPCs provide a concentrated source of protein for nutritional value, sensory and functional properties in the final application.

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    Milk Protein Concentrate 70%

    Milk Protein Concentrate (MPC) is any type of concentrated milk product that contains 40–90% milk protein. MPC contains micellar casein, whey proteins, and bioactive proteins in the same ratio found in milk. As the protein content of MPC increases, the lactose levels decrease. This high-protein low-lactose ratio makes MPC an excellent ingredient for protein-fortified beverages and foods and low-carbohydrate foods.

    MPC is typically made from skim milk resulting in fat levels of less than 3%. Common MPC products are MPC-42, MPC-70 and MPC-80, which contain 42%, 70% or 80% protein respectively.

    Milk Protein Concentrates are ideal for a large range of applications, including cheese products, cultured products, dairy-based beverages, pediatric nutrition, medical nutrition (enteral foods), weight management products, powdered dietary supplements and sports nutrition products. In general, MPCs provide a concentrated source of protein for nutritional value, sensory and functional properties in the final application.

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    Milk Protein Concentrate 85%

    Milk Protein Concentrate (MPC) is any type of concentrated milk product that contains 40–90% milk protein. MPC contains micellar casein, whey proteins, and bioactive proteins in the same ratio found in milk. As the protein content of MPC increases, the lactose levels decrease. This high-protein low-lactose ratio makes MPC an excellent ingredient for protein-fortified beverages and foods and low-carbohydrate foods.

    MPC is typically made from skim milk resulting in fat levels of less than 3%. Common MPC products are MPC-42, MPC-70 and MPC-80, which contain 42%, 70% or 80% protein respectively.

    Milk Protein Concentrates are ideal for a large range of applications, including cheese products, cultured products, dairy-based beverages, pediatric nutrition, medical nutrition (enteral foods), weight management products, powdered dietary supplements and sports nutrition products. In general, MPCs provide a concentrated source of protein for nutritional value, sensory and functional properties in the final application.