Anhydrous Milk Fat (Premium Grade) gives a natural dairy flavour and creaminess to finished products and is the perfect high quality fat ingredient. AMF (Premium Grade) is pure Milk Fat, produced only from fresh cream.
Features:
Excellent natural keeping qualities
Virtually free of moisture
No additives, preservatives, flavours, foreign fats or other impurities
Anhydrous Milk Fat may be transported and stored without refrigeration. However, the storage life will depend on the storage temperature. To maintain quality, it is recommended the product is stored in a cool dry area away from direct sunlight. Provided the seal is unbroken and the above storage conditions are followed, the Milk Fat will be suitable as a dairy ingredient at least 24 months (drum format), 12 months (Bulk bin/IBC) after the date of manufacture.
Warning: it is not recommended that product in bulk bins/IBCs is held frozen the bottom discharge port membrane may become brittle and rupture.
This ingredient has the following features:
99.9% pure Milk Fat made from 100% pure cream
Imparts good dairy flavour to product
Anhydrous Milk Fat-(Premium Grade) is full of natural goodness it contains no additives
Is produced in a sophisticated processing plant to ensure product consistency
High quality packaging
Skim Milk Powder is hygroscopic and can absorb odours. Therefore adequate protection is essential. It is recommended that product is stored at temperatures below 25C, relative humidity below 65% and in an odours free environment. Stocks should be used in rotation preferably within 24 months of manufacture.
Instant Whole Milk Powder is a soluble powder made by spray drying fresh pasteurized whole milk.
Instant Whole Milk Powder has the following features:
Excellent solubility
Good flow properties
Full fat content
Ideal food supplement
Contains lecithin
Whole milk Powder is hygroscopic and can absorb odours. Therefore adequate protection is essential. It is recommended that product is stored at below 25C, relative humidity below 65% and in an odours free environment. Stocks should be used in rotation preferably within 24 months of manufacture.
Regular Skim Milk Powder (SMP) for Ultra Heat Treated (UHT) milk is a soluble powder made by spray-drying fresh pasteurized skim milk. This ingredient is powdered nonfat milk solids for recombined UHT milk, suitable for UHT applications.
This ingredient has the following features:
Good solubility
Good dispersibility
Low-fat content
Clean flavour
Skim Milk Powder is hygroscopic and can absorb odours. Therefore adequate protection is essential. It is recommended that product is stored at temperatures below 25C, relative humidity below 65% and in an odour free environment. Stocks should be used in rotation preferably within 24 months of manufacture.
Regular Whole Milk Powder for Ultra Heat Treated milk is a soluble powder made by spray drying fresh pasteurized whole milk.
This ingredient has the following features:
Good solubility
Good flow properties
Full fat content
Rich creamy flavour
Whole Milk Powder is hygroscopic and can absorb odours. Therefore adequate protection is essential. It is recommended that product is stored at below 25C, relative humidity below 65% and in an odours free environment. Stocks should be used in rotation preferably within 24 months of manufacture.
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Storage Type Cool Dry Place
Specification Great Source Of Calcium to support strong Bones
Manufacturer Nestle
Ingredients Cow's milk powder, Calcium, Vitamins, Zinc
Content Dry Whole Milk
Address California, USA
Instruction for use Add and Mix Few Table Spoons to a Sippy Cup
Shelf Life 18 Months
Place of Origin California, United States
Variety Milk powder and cream powder
Product Type Milk Powder
Age Group Adults, Children
Processing Type Raw
Brix (%) 38
Fat Content (%) 26
Fineness (%) 20
Weight (kg) 2.5
Brand Name Nestle
Model Number 12475684
Product Name Milk Products Healtheries Soy Protein Powder
Skimmed Milk Powder Cream Milk Powder 25KG
Taste Pure Milk Taste
Usage Flavoured Instant Powder Drink
Brand Skimmed Milk Powder Prices
Color Cream White
Package 12 Cans/Carton
Quality 100 % Original
Packing Net Weight 25 Kg
Keyword Canned Packing Milk Powder
Storage Type cool and dry place
Specification custom
Manufacturer NUTRILON
Ingredients Natural
Content /
Address United Kingdom
Instruction for use Food
Shelf Life 24 months
Place of Origin London, United Kingdom
Variety Milk powder and cream powder
Product Type Milk Powder
Age Group Children, Baby
Processing Type Sterilized
Brix (%) 100
Fat Content (%) 10
Fineness (%) 1
Coagulation 16
Weight (kg) 0.4
Brand Name Custom
Model Number Nutrilon Infant milk-
Product name Nutrilon Infant milk
Storage Type Aptamil Milk
Specification Aptamil Milk
Manufacturer OEM
Ingredients Aptamil Milk
Content Aptamil Milk
Address Aptamil Milk
Instruction for use Aptamil Milk
Shelf Life 12 Months
Place of Origin France
Product Type Milk Powder
Coagulation Aptamil Milk
Brand Name Aptamil Milk
Model Number Aptamil Milk
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
