Dairies - Import export

Butter is staple in baking, cooking, and as a spread, valued for its flavor and culinary versatility.

A staple in baking, cooking, and as a spread, valued for its flavor and culinary versatility. *And a concentrated dairy fat used in chocolate, confectionery, and baking, known for enhancing richness and texture.

The name butter is reserved for products without vegetable fat admixtures with a specific milk fat content - at least 82% (not more than 16% water and 2% dry non-fat milk). It is made by churning fresh or fermented cream or milk, to separate the butterfat from the buttermilk. The product is rich in vitamins A, D, K.

UHT MIlk contains lots of minerals and vitamin C. Heating milk with the UHT system does not reduce the content or biological value of milk protein, and even makes it more easily digestible by the human body due to easier access of digestive enzymes to the denatured protein molecules. UHT milk is produced by heating milk to around 140ᵒC for 2-5 seconds in order to sterilize the product and eradicate bacterial growth which causes the milk to spoil. During the production of UHT milk, a Maillard reaction occurs, which leads to a change in color, taste and/or odor. After opening, it should be stored in the fridge.

Acid Casein is made from pasteurized and skimmed milk, which is then coagulated using hydrochloric acid. One of the key features is its high nutritional value, as it contains a significant amount of amino acids and protein. Additionally, it has emulsifying and water-binding properties that improve the texture and flavor of the final product. The final product is a small-grained, free-flowing powder of light color, with a neutral odor and taste, ranging from 30 to 90 mesh. The shelf life of Acid Casein is 12 months, making it a reliable ingredient for food manufacturers and producers. It is available in 20, 25 kg bags, and Big Bags. Apart from its use in the food industry, Acid Casein is also popular in the cosmetic, paper, and paint manufacturing industries. It is also adopted in the production of waterproof casein adhesives, which are used for gluing wood, veneers, plywood, furniture, texture, leather, and aluminum foil.

Potato starch used as a thickener and binder in sauces, soups, and processed foods, noted for its neutral taste and high binding strength.

Demineralized whey powder (WP Demi) is whey powder with reduced mineral content, this product is perfect for infant formulas and health-focused food applications.

Sweet Whey Powder (SWP) commonly used in animal feeds, confections, and as a nutritional supplement in various food products.

Skimmed Milk Powder (SMP) is a low-fat dairy product ideal for use in confectionery, baked goods, and baby formulas where lower fat content is desired.

Whey Protein Concentrate (WPC) is popular in nutritional supplements and sports foods, valued for its HIGHT PROTEINS content and digestibility.

BAKETY ENZYMES: Cellulases EC 3.2.1.4 EC amylases 3.2.1.1 Glucose oxidase Lipases EC 3.1.1.3 Lipoxygenase Protease EC 3.4.21.112 Transglutaminase DAIRY ENZYMES: Chymosin EC 3.4.23.4 Lactase EC 3.2.1.23. Lipases EC 3.1.1.3 Pepsin EC 3.4.23.1