'Prabhat', the second largest player in Indian market for Flavored Milk. Sold in 7 distinct colorful flavours, 'Prabhat' is a big hit amongst kids and teenagers for its unmatched taste and quality.
Thousands of households enjoy the rich and ethnic taste of 'Prabhat' ghee, in their daily food giving a special place for ‘Prabhat’ in their homes and hearts.
Rich in Proteins and Calcium, 'Prabhat' Milk shares a deep bonding with its consumers, as it is an integral part of the kitchen for various preparations.
Low fat milk with bone nutrients. Rich in calcium, Viatmin D, Magnesium, Protein & Zinc. New Zealand/ Australia milk powder.
Adults above 50 years of age need a tailored blend of vitamins and minerals to keep up with the changes that occur in the body from aging. NutriGold is a low fat high calcium milk. It contains the essential nutrients, minerals and vitamins needed to supplement bone and heart health.
Bone health Calcium is an essential mineral used in the body along with vitamin D to build bones and teeth. Osteoporosis can be prevented in some cases by taking calcium supplements along with vitamin D.
Heart health Making lifestyle changes such as reducing the consumption of saturated and trans-fat can help reduce the risk of heart disease. Vitamins B-6 and B-12, and potassium help to reduce the risk of heart disease.
Low cholesterol
High calcium
Essential vitamins
Bone nutrients
Low fat.
Packing in 25kgs bags is available or in consumer packs in metalized sachets or aluminium tins of 450g or 900g.
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Commodity Margarine
Origin: Ukraine
Grade 1 grade
Specification:
Parameters
Melting point 31-35 ª c
Fat content not less than 82%;
Mass fraction of solid triglycerides of 20ª c 17-28%;
Moisture content and volatile matter not more than 17%
Ph of the aqueous phase of milk 4, 5 - 5, 5.
Conformity to the standard Iso
Delivery terms: Cif fob daf
Min order 24 mt per month
Production capacity 2000 mt per month
Unit price Might vary upon destination and volume
Payment T/t, l/c
Packing In cardboard box 20 kg
Destination ports Cif-aswp fob-odessa.
Bulgarian white and yellow cheese from buffalo, goat, cow, and sheep milk; feta cheese; mixed taste cheese; customs' blended taste, packaging, and labeling without additional costs!
Milk and milk products as food hobyy all kinds of mozzarella cheddar white crama and as soon as possible such as and guarentees the best prices you're offering.
Their mild flavor profiles make them excellent flavor carriers.
Blend well with each other or with stronger flavored cheeses.
Good slicing and shredding properties.
Highly versatile cheeses: excellent for the cheese course and as ingredients in a variety of products - from fast food to premium dishes.
Ready-to-use cubes, slices and shreds provide labor and cost savings.
Operators can choose different types of cuts depending on melting or heat-resistance requirements.
Acid casein is manufactured by acid precipitation of fresh, pasteurized skim milk under extremely sanitary conditions to insure a pure and wholesome product. All product shipments fully comply with all usda voluntary standards for extra edible acid casein. This pure, low fat milk protein, free of the carbohydrate found in skim milk, can be used in a wide variety of food products to provide increased nutritive value
Storage recommend storage at temperatures below 77¦f (25¦c) and relative humidity below 65% to prevent absorbtion of odors
Butter is a concentrated form of milkfat made exclusively from milk or cream, or both, with or without common salt, and with or without additional coloring matter, and containing not less than 80% by weight of milkfat, all tolerances having been allowed for storage refrigerate at 32-38¦f for up to four months. Relative humidity should be kept between 80 and 85 percent.
Freeze at negative 10¦f to negative 20¦f for up to one year. Relative humidity should be kept between 80 and 85 percent. Butter should be kept sealed, in a dry poly-lined carton.
This top quality protein is heat stable with excellent emulsifying and binding capabilities which contribute to the stabilization of many food applications
Storage : recommend storage at temperatures below 77¦f (25¦c) and relative humidity below 65% to prevent absorbtion of odo
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