Dairy International

We are offering bovine colostrum powder is produced from pure bovine colostrum collected from controlled, healthy grade a dairy herds. The colostrum is pooled, concentrated, and gently spray dried to maintain immunoglobulin and antibody activity. physical & chemical specifications: colostrum 15 colustrum 20 clostrum 30 igg concentration 15% min 20% min 30% min moisture 8.0% max 8.0% max 8.0% max protein 45.0% min 45.0% min 40.0% min butterfat 10.0% min 5.0% min 5.0% min microbiological specifications: standard plate count10000 cfug max coliforms zero cfu10 g max yeast 10 cfug max s. Aureus zero cfu 10 g max e. Coli negative staphylococcus coagulase negative shelf life: 12 months packaging: 25kg bags kraft paper multi-wall with inner polyethylene liner.

We are offering calcium caseinate. It is obtained from fresh and pasteurized skimmed milk by acid coagulation of the casein, neutralization with calcium hydroxide and drying in a spray-dryer. The manufacturing process brings to this product a very valuable organoleptic and microbiological quality. physical & chemical specifications: moisture 6.5% max protein dry basis 92% min protein as is 88% min fat 6.0% max lactose 0.6% max ash 4.50% max ph (solution 5%) 6.5 +- 0.2 iron 20 ppm max copper 5 ppm max lead 2 ppm max arsenic 1 ppm max bulk density 0.28-0.33 gml calcium 1.25%+0.25% sodium 0.1% + 0.05 microbiological specifications: standard plate count 50000 cfug max coliforms 10 cfug max thermopiles 500g max yeast & molds 50 cfug max sulfite reducing 100g max clostridia at 46â°c salmonella negative e. Coli negative staphylococcus negative coagulase

We are offering anhydrous milk fat. 1. anhydrous milk fat: 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. anhydrous butteroil: 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 butteroil. Physical & chemical specifications: amf abo bo fat 99.8% min 99.8% min 99.3% min moisture 0.1% max 0.1% max 0.5% max free fatty acids 0.3% min 0.3% min 0.3% min cooper 0.05 p.p.m. Max 0.05 p.p.m.max 0.05 p.p.m. Max iron 0.2 p.p.m. Max 0.2 p.p.m. Max 0.2 p.p.m. Max peroxide value 0.2 max 0.2 max 0.8 max coliforms absent in 1g absent in 1g absent in 1g taste clean, bland odours no pronounced, unclean or objectionable odours. Neutralizing absent absent absent substances

We are offering full cream milk powder that which we supply for our customers is made from pure, fresh cow�s milk of prime quality. We always pay attention to making use of the freshly homogenized and pasteurized milk so that what we offer for our customers exceeds their expectations. We pay much more attention to elimination of the water so that the natural food elements are perfectly preserved. Full cream milk powder is easy to be digested and can be used for various purposes which may require the use of the milk. When you have the necessity of adding milk but milk is not available then you can go for the addition of this full cream milk powder which can perfectly substitute the requirement and bring no change in the taste of the recipe you make. Just rely on us to get the best full cream milk powder. We have years of experience in the production of extensive range of the full cream milk powders. Just do let us know of what you require and we deliver to you on time. Produced from fresh, high quality, full-fat milk by a spray-drying process physical & chemical specifications: moisture 2.5% max butterfat 26.0% min protein 24.0% min ash 7.0% max solubility index 1.0 max titratable acidity 0.15 max colour creamwhite flavour pleasant microbiological specifications: standard plate count 50000 cfug max coliforms 10 cfug max staphylococcus 10 cfug max salmonella negative e. Coli 10 cfug max s. Aureus 10 cfug max yeast & moulds 250 cfug max sediment disc (25g)disc 2 max

We are offering pure cow butter ghee is another highly valued product which is manufactured by us. It is exclusively made from the fresh cowâ��s milk. Pure cow butter ghee which we supply for our clients will be 100% pure and will have no preservatives or anything added to it. Pure cow butter ghee we supply for the customers is purely automated and machine manufactured. We believe in supplying only the best and the most hygienic butter ghee for our customers. It is untouched by human and is processed through strictly automated processes. Pure cow butter ghee we supply will have a pleasant look and will give off a rich appetizing aroma which last for a long time. Indulge in the best pure cow butter ghee by ordering from us today. We are the most reliable suppliers of the pure cow butter ghee. So, just order today. It is available for our customers as they would like to. Just do let us know of how you require and we will deliver it to you on time you prescribe. product characteristics milk fat min. 99.8% moisture max. 0.2% typical melting point 32-34â°c benefits natural and versatile ingredient delicious flavour and taste extended microbiological shelf life compared to butter salt-free, lactose-free alternative to hydrogenated cooking oils great source of vitamins a, d, e and k applications sweets and pastries (bakhlava) frying, cooking and baking (meat, fish, vegetables and sweet preparations)

We are offering skim milk powder is obtained by removing water from pasteurized skim milk. It contains 5% or less moisture (by weight) and 1.5% or less milk fat (by weight). By removing moisture to the greatest extent possible, microbial growth is prevented. Skim milk powder is classified for use as an ingredient according to the heat treatment used in its manufacture. There are three main classifications: high-heat (least soluble), medium-heat, and low-heat (most soluble). Skim milk powders are available in spray-dried form. Spray-dried skim milk powder is available in two forms: ordinary or non-agglomerated (non-instant) and agglomerated (instant). physical & chemical specifications: protein 34.0% min lactose 52.0% max fat 1.25% max ash 8.6% max moisture 4.0% max (non-instant) and 4.5% max (instant) microbiological specifications: standard plate count coliform e.coli negative salmonella negative listeria negative coagulase positive staphylococci negative scorched particle content 15.0 mg max(spray-dried) titratable acidity 0.15% max solubility index color white to light cream color flavor clean, pleasing dairy flavor heat treatment: classification low-heat medium-heat high-heat