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Find Verified Dairy Milk Products Suppliers, Manufacturers and Wholesalers

Jul-15-19
Supplier From Kericho, Rift Valley, Kenya
Jun-30-15
Supplier From Egypt, Cairo, Egypt
Mar-06-04
Supplier From Alexandria, Egypt
Mar-30-05
Supplier From Cairo, Egypt
Feb-09-07
Supplier From Addia Abeba, Region 14, Ethiopia
494 Dairy Milk Products Suppliers
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Apr-21-08
Supplier From Abidjan, Bouake, Cote D'Ivoire
Jan-30-12
Supplier From Cairo, Egypt
Oct-04-13
Supplier From Jhb, Guateng, South Africa
Nov-09-20
Supplier From Almehalla Alkubra, Algharbya, Egypt
May-15-17
Supplier From Algharbyah, Tanta, Egypt
Sep-19-18
Supplier From Giza, Egypt
Aug-05-18
Supplier From Cairo, Egypt
Aug-01-24
Supplier From Nairobi, Kenya
GOLD Member
Mar-13-23

Cheese Butter

$500.00
MOQ: 50  Metric Tonnes
Sample Available
Supplier From Johannesburg, Gauteng, South Africa
 
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
GOLD Member
Mar-13-23

Pure Vegetable Ghee

$400.00
MOQ: 50  Metric Tonnes
Sample Available
Supplier From Johannesburg, Gauteng, South Africa
 
Pure Vegetable Ghee which is sometimes referred to as Vanaspati Ghee. It is mainly used in Middle Eastern Cuisine and popular in tAsia countries. It is used for Cooking and deep frying. This Palm Based Ghee is a healthy substitute to Animal Fat Based Ghee. Vegetable ghee is a yellow colored solid at room temperature and smooth in texture.

Benefits:

Vegetable ghee contains Rich linolein acid which is great for human health
It helps in baking food to Improve the structure & fragrance and prolongs shelf life.
It has an brilllient emulsification, molding & firmness properties.
It is Free from Trans Fat and Cholesterol.
It includes vitamin A & D and rich in natural antioxidants ( Tocopherols & Tocotrienols).
It is used in backing food including biscuit, cake, snacks, etc.

VEGETABLE GHEE SPECIFICATION

Trans Fat Free
Cholesterol Free
Added with Vitamin A & D
GMO None
Rich in natural antioxidants ( Tocopherols & Tocotrienols)

Specification:
Free Fatty Acids (%, as Palmitic) : 0.10 max
Moisture & Impurities (%) : 0.05 max
Iodine Value (Wijs) : 45-56
Melting Point (C) : 36-40
Colour (5 1/4 Lovibond Cell) : 5.5 -6.6 Red 55- 65 Yellow
Peroxide Value (meq O/kg) : 1.0 max (at time of packing)
GOLD Member
Jul-29-24

Pure Butter Ghee

$1.2k
MOQ: 23  Metric Tonnes
Sample Available
Supplier From Johannesburg, Gauteng, South Africa
 
Product characteristics

% Milk FAT Min, 99.8%
% Moisture Max, 0.3%
Nutritional Information
Nutritional Information*
Amount per 100 ml
Energy, kcal 814
Energy from Fat, kcal 814
Total Fat, g 90.5
Saturated fat,g 58
Cholesterol, mg 190
Sodium, mg 0
Total Carbohydrate, g 0
Sugar, g 0
Protein, g 0
Vitamin A, mcg 600
Not a significant source of Dietary fiber, Sugars, Vitamin C, Calcium and Iron.
*Approx. values
Shelf Life Pouch Packing : 9 Months
Tin Packing : 12 Months
Jar Packing : 6 Months
Bulk Packing : 12 Months

Pure Butter Ghee ( Milk Fat).

Pure Cow Butter Ghee is the product obtained from prime quality raw materials (milk, cream or butter) to which raw materials with no neutralizing substances have been added. Anhydrous milk fat products are manufactured in three common and distinct varieties:

1. Pure Cow Butter Ghee: Must contain at least 99.8 percent milk fat and be made from fresh cream or butter; no additives (for neutralization of free fatty acids) are permitted.
2. Pure Cow Ghee Butter Oil: Must contain at least 99.8 percent milk fat but can be made from cream or butter of different ages; use of alkali (an additive) to neutralize free fatty acids is permitted.
3. Butteroil: Must contain at least 99.3 percent milk fat; raw material and processing specifications are the same as for Anhydrous Butter Oil.
May-21-20
Supplier From Nakuru, Naivasha, Kenya
Jan-18-13
Supplier From Dokki, Cairo, Egypt
GOLD Member
VERIFIED
May-02-24
Supplier From Cape Town, Western Cape, South Africa
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Aug-31-23
Supplier From Kenya
494 Dairy Milk Products Suppliers
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