All type Milk powder, cheese, Butter
Supplier: Cow ghee, ghee, fresh milk, skim milk powder, whole milk powder, paneer, an array of processed and natural cheese, cheese spreads, butter, dahi, dairy whitener and gulab jamun mix
Services: Manufacturing and marketing
Cow milk, cream from cow's milk. The main stages of the process Qualitative assessment of milk, milk reception, cleaning and cooling of milk, milk reservations, separation of milk, pasteurization of cream received, cooling of cream, physical maturation cream, whipping of cream, obtaining of butter, packaging of butter, marking of butter, storage. The final product characteristics Taste and smell: clean, well expressed taste of pasteurized cream. Consistency and Appearance: homogeneous, plastic, dense, shiny surface on the cut or slightly shiny, dry. Color: from light yellow to yellow, homogeneous for all mass. Basic physical, and chemical, characteristics -fat content 82.5 %; -moisture, Max 16 % -acidity (plasma), max - 23 ; -acidity (fat phase), max - 2,5. Microbiological indicators: - quantity of mesophilic aerobic and facultative anaerobic microorganisms (QMAFAnM), colony-forming units (CFU), in 1g of the product, no more 1,0*105; - coliform bacteria (koliformy) in 1g of the product - not allowed; - pathogenic microorganisms, including bacteria of Salmonella in 25g of the product - not allowed; - staphylococcus aureus, CFU in 1g of the product - not allowed; - listeria monocytogenes in 25g of the product not allowed; - mold, yeast, CFU, in 1g, no more 100 in sum; The content of toxic elements: - lead no more 0,1 mg/kg; - cadmium no more 0,03 mg/kg; - arsenic no more 0,1 mg/kg; - mercury no more 0,03 mg/kg; - copper no more 0,5 mg/kg, - zinc no more - 5,0 mg/kg; - iron no more 5,0 mg/kg. Weight: net 25,0 kg, gross 25,55 kg Term of storage: 3 months at 0...-5 9 months at -6...-11 12 months at -12...-18
Supplier: Grains, milk powders, cheese, butter
Buyer: Tracks, biohumus
Supplier: Milk powder, cheese, butter, yogurt
Supplier: Milk Powder , Cheese , Butter , Cream
Instant milk powder- Fat 28% Ingredients: New Zealand Packing: 25 kg Kraft paper bag Specification: Milk powder is suitable for Drink, Bakery and Pastry. DESCRIPTION: Instant Milk Powder is a blend of milk solids and edible vegetable oil (refined, bleached, deodorized) which in general composition, appearance, characteristics and intended use is similar to instant full cream milk powder. This product has undergone the process of reconstitution, homogenization and pasteurization. It has also been agglomerated and lecithinated to produce a free flowing powder with optimum reconstitution characteristics. INGREDIENT LISTING: Milk Solids (Lactose, Milk Protein, Milk Fat), Vegetable Oil, and contains Permitted Food Conditioner (Soy Lecithin) and Food Coloring.
Supplier: Milk, milk powder, cheese, butter
Nzac Cheese Powder provides a superior building block to promote flavour profiles in bakery products, snack foods, convenience meals, sauces and dressings. Ingredients Cheese Solids, Pasteurised Milk, salt, starter culture, enzymes, Milk Solids, salt, food acid (Lactic Acid) Nutritional Information per 100g Energy 2030kj Protein 25.2g Fat Total 28.3g - Saturated 19.2 Carbohydrate 32.5 - Sugar 30.3 Sodium 2720mg
