Cheese

Cheeses are milk-based food products that are a result of adding enzyme to milk which causes coagulation of the casein portion of the milk protein. The combination of the protein and the milk-fat form the cheese curd. Curds are then formed in to the final cheese product. Cheese is typically made from cow, goat, buffalo or sheep milk. There are several methods to processing cheese curd, all of which typically involve draining or pressing the curd to remove the whey. After removal of the whey other techniques that influence flavor and texture are:

Stretching (Mozzarella, Provolone): Curd is stretched and kneaded in hot water, developing a stringy, fibrous body.

Cheddaring: (Cheddar, other English cheeses) the cut curd is piled or “stacked” up and as the pile increase, moisture is pushed away. The curd is also mixed (or milled) which involves stirring or turning of the curd to take the sharp edges off the cut curd pieces.

Washing: (Edam, Gouda, and Colby) the curds are washed in warm water which results in lower acidity and more mild tasting cheese.

PRODUCT DESCRIPTION:
Cheese is made from fresh milk by processing it, adding starter culture and coagulant and then processing it further – cutting, stirring, heating, draining, pressing and finally curing.

CHARACTERISTICS:
Pale yellow color (from deep yellow to nearly white), rich milk taste and smell without foreign odor.

APPLICATIONS:
Convenience food production (especially pizza), processed cheese, retail sector, catering and hotel industry.

BENEFITS:
High fat, protein and minerals content, low lactose, long shelf life, ease of transportation, texture allows grating.

CHEMICAL PARAMETERS:

 

 

Gouda

Maasdam

Cheddar

Tilsit

Mozzarella

Fat in dry matter (%)

≥ 50

≥ 47

≥ 50

≥ 45

≥ 40

Fat (%)

≥ 28,0

≥ 28,5

≥ 29,0

≥ 23,0

≥ 20,0

Moisture (%)

≤ 45,0

≤ 40,0

≤ 39,0

≤ 47,0

≤ 50,0

pH

≥ 5,2

≥ 5,2

≥ 5,2

≥ 5,2

≥ 5,2

Salts (%)

1,5-2,5

1,5-2,5

1,5-2,5

1,5-2,5

1,5-2,5

MICROBIOLOGICAL PARAMETERS:

 
 

Gouda

Maasdam

Cheddar

Tilsit

Mozzarella

Coag. posit. Staph. /g

≤ 10,0

≤ 10,0

≤ 10,0

≤ 10,0

≤ 10,0

Listeria /25 g

absent

absent

absent

absent

absent

E- Coli /0,1 g

absent

absent

absent

absent

absent

Salmonella /25 g

absent

absent

absent

absent

absent

Coliforms /0,1 g

≤ 100

≤ 100

≤ 100

≤ 100

≤ 100

Yeast /g

≤ 50

≤ 50

≤ 50

≤ 50

≤ 50

Mold /g

≤ 50

≤ 50

≤ 50

≤ 50

≤ 50

STORAGE:
Product must be stored in a cool, dry place, at temperatures between 2 and 4°C and relative humidity below 80%, product has 12 – 18 months shelf life in the original packaging.

PACKAGING:
Individually coated blocks packed in cardboard boxes, various sizes.

REMARKS:
Cheese powder is available.

 


PROCESSED  CHEESE

Pasteurized processed cheese is a cheese made by heating and blending together several natural cheeses with an emulsifying agent excluding certain cheeses such as cream cheese and cottage cheese. However, Pasteurized Cheese may contain one or more specified “optional ingredients” (includes both dairy and nondairy items). Moisture and fat content percentage requirements vary according to standards for constituent cheeses, but in most cases fat content must be 47% or greater.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Butter

Butter

 

PRODUCT DESCRIPTION:
Butter is made from pasteurized, aged and ripened milk by churning, draining buttermilk, washing, working and forming to desired shape.

CHARACTERISCTIC:
Pale yellow color (from deep yellow to nearly white), rich milk taste and smell without foreign odor.

APPLICATIONS:
Bakery – cakes, tarts and other sweet products, convenience food production, catering and hotel industry, retail sector.

BENEFITS:
Very nutritious, long shelf life in right conditions, alternative to cooking oil, imparts a natural and unique flavor benefit improved moisture retention.

CHEMICAL PARAMETERS:

 
 

SWEET BUTTER

LACTIC BUTTER

Milk fat (%)

≥ 82,0

≥ 82,0

Moisture (%)

≤ 16,0

≤ 16,0

Non fat solids (%)

≤ 2,0

≤ 2,0

pH

6,2-7,2

4,2-5,2

 

MICROBIOLOGICAL PARAMETERS:

 
 

SWEET BUTTER

LACTIC BUTTER

Total Plate Count /g

≤ 10 000

≤ 10 000

Coag. positive Staph. /g

≤ 10,0

≤ 10,0

Coliforms /0,1g

absent

absent

E- Coli /0,1 g

absent

absent

Salmonella /25 g

absent

absent

Antibiotics

absent

absent

Yeast /g

≤ 50

≤ 50

Mold

 /g

≤ 50

≤ 50

STORAGE:
Refrigerated: 60 days in ≤ 7°C, frozen: 90 days in -20 to -30°C under controlled humidity 80 – 85% conditions, when kept in the original packaging.

PACKAGING:
Individually wrapped blocks packed in cardboard boxes, various sizes.

 

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Yogurt Powder

Skimmed Milk Yogurt Powder is made from fresh milk that is cultured, pasteurized, evaporated and then spray dried.

Characteristics

Our powder has an excellent flavor profile. It retains a high protein content and has strong amino acid profile.

Typical Specification

(As Is)

Moisture

4.0% max

Fat

1.5% max

Protein

34% min,  target 35.0%

 

 Ingredients

The ingredients are fresh, high quality skim milk and yogurt culture specifically selected to create a high quality final product.

Our yogurt powder is available at various pH levels to suit our customer needs.

Usage

Our yogurt powder has a wide range of uses, and is regularly used in confectionary, snacking, enrobing, dry blended formulas and yogurt ice cream.

Packaging

Product can be supplied in 25 kg or 1000 kg bags

Shelf Life

The shelf-life is 9 months from date of production when the product is stored in a cool, dry place at maximum 70 % relative humidity. It should not be exposed to strong odors or sunlight.

Quality Assurance

Our yogurt powder is manufactured to the highest US and European standards.

 

Please see our specification sheet for detailed product specifications.

 


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Cheese Powders

Our cheese powders and cheese flavorings are design to meet our customers’ specific goals regarding flavor and color, texture, labeling, processing and pricing parameters.

They are available in customized flavors and coloring options to meet your development needs. These cheese powders and cheese flavorings make flavorful sauces, salad dressings, soups, dips, flavored meats, and sausages. They are also perfect for topical applications such as flavoring chips, popcorn, nuts, and other snack foods. CFC’s cheese powders and flavorings are available in a variety of flavors including:

  • Cheddar (Colored)
  • Cheddar (Uncolored)
  • Cream Cheese
  • Baker’s Cheese
  • Parmesan
  • Romano
  • Asiago
  • Provolone
  • Blue
  • Swiss
  • American
  • Mozzarella

CFC’s cheese powders and cheese flavorings can be custom formulated to meet your desired flavor or taste, color, and processing requirements.


CHEESE IMITATION OR CHEESE-LIKE

PRODUCT DESCRIPTION:
Cheese-Like Product is a product with addition vegetable oil is produced from skimmed, pasteurized, normalized vegetable oil with rennet and lactic bacteria culture by appropriate clot processing.

CHARACTERISTICS:
Yellow color, mild, aromatic, slightly sour, older product may be slightly spicy. Rectangular loaf with a slightly round sides.

APPLICATIONS:
Convenience food production (especially pizza), processed cheese, retail sector, catering and hotel industry.

BENEFITS:
High fat, protein and minerals content, low lactose, long shelf life, ease of transportation, texture allows grating.

CHEMICAL PARAMETERS:

Fat in dry matter (%)

≥ 45

Fat (%)

≥ 26,0

Moisture (%)

≤ 48,0

Salts (%)

1,5-2,5

MICROBIOLOGICAL PARAMETERS:

Coag. positive Staph. /g

≤ 10,0

Listeria /25 g

absent

E- Coli /0,1 g

absent

Salmonella /25 g

absent

Coliforms /0,1 g

≤ 100

Yeast /g

≤ 50

Mold /g

≤ 50

STORAGE:
Product must be stored in a cool, dry place, cooling store allowed to keep constant temperature of product from 0° C to +10 °C.

Shelf life: Loafs – 90 days, slices 90 days

PACKAGING:
Individually coated blocks packed in cardboard boxes, various sizes.


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Whey Powders

 

DEMINERALIZED WHEY POWDER

PRODUCT DESCRIPTION:
Demineralized whey powder is manufactured by removal of water and minerals from liquid sweet whey which is the main by-product from hard cheese production. We offer Demineralized Whey Powder 40/50, 70 and 90.

CHARACTERISTIC:
White  to yellowish color, free flowing powder, typical milk taste and smell without foreign odor.

APPLICATIONS: 

Infant foods, dairy products, dairy blends, wet blends, bakery products, pasta sauces, chocolate, confectionery, ice cream.

BENEFITS:
Rich source of carbohydrates, good emulsification and browning properties, economical substitute of milk solids.

CHEMICAL PARAMETERS:

Protein (%)

≥ 11

Fat (%)

≤ 1,5

Moisture (%)

≤ 4,0

Ash (%)

≤ 5,5

pH

6,0-6,6

Insolubility (ml)

≤ 1,0

Lactose (%)

75-83

Purity (disc)

A, A/B

MICROBIOLOGICAL PARAMETERS:

Total Plate Count /g

≤20 000

Coliforms /0,1g

absent

E- Coli /0,1 g

absent

Salmonella /25 g

absent

Antibiotics

absent

Yeast /g

≤ 50

Mold /g

≤ 50

STORAGE:
Product must be stored in a cool, dry place, at temperature below 25°C and relative humidity below 65%, product has a 2 years life in the original packaging.

PACKAGING:
Four-layer paper bag with polythene inner bag, 25 kg net.

REMARKS:
Available:

  • Demineralized Whey Powder 40/50,
  • Demineralized Whey Powder 70,
  • Demineralized Whey Powder 90

 

 

 

 

 

SWEET WHEY POWDER

PRODUCT DESCRIPTION:
Sweet whey powder is manufactured by removal of water from liquid sweet whey which is the main by-product from hard cheese production.

CHARACTERISTIC:

White  to yellowish color, free flowing powder, typical milk taste and smell without foreign odor.

APPLICATIONS:
Bakery products, process cheese products, frozen desserts, sauces, meat emulsions, confectionery, soups, ice cream, pasta sauces.

BENEFITS:
Rich source of carbohydrates, good emulsification and browning properties, economical substitute of milk solids.

CHEMICAL PARAMETERS:

Protein (%)

≥ 11

Fat (%)

≤ 1,5

Moisture (%)

≤ 4,0

Ash (%)

≤ 8,5

pH

6,0-6,6

Insolubility (ml)

≤ 1,0

Lactose (%)

67-75

Purity (disc)

A, A/B

 MICROBIOLOGICAL PARAMETERS:

Total Plate Count /g

≤20 000

Coliforms /0,1g

absent

E- Coli /0,1 g

absent

Salmonella /25 g

absent

Antibiotics

absent

Yeast /g

≤ 50

Mold /g

≤ 50

STORAGE:
Product must be stored in a cool, dry place, at temperature below 25° C and relative humidity below 65%, product has a 2 years life in the original packaging.

PACKAGING:
Four-layer paper bag with polythene inner bag, 25 kg net.

REMARKS:
Whey powder for feed available.

 


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Whole Milk Powders

 

Full Cream Milk Powder, 26% Fat (FCMP 26% Regular ADPI Extra Grade) is produced by spray drying fresh pasteurised cow milk to remove water and fat. It has good solubility, good flow process and a rich creamy flavor. Full Cream Milk Powder is in compliance with the standards and regulations for food safety in the country of origin and Codex Alimentarius.

Applications of the product

Full Cream Milk Powder is suitable for a wide range of applications, including dairy products, bakery and confectionery products, dry blends, nutritional supplements and snack foods. Continental Food’s Full Cream Milk Powder is suitable as a substitute for liquid milk and cream. It can be used in preparation of dry mixes, confectionery products, bakery products, athletic foods, infant formulas and animal food.

Chemical Specifications

Protein

> 24%

Moisture

< 5%

Fat

> 26%

Lactose

approx. 38%

Ash

< 6,5%

 

Physical Specifications

Scorched Particles

Disc A / B

Antibiotics

Absent

 Colour

White to creamy white

Odour & Taste

Slightly sweet

 

Microbiological Specifications

Standard Plate Count

< 10.000 CFU per g

Coliform

< 10 CFU per g

Yeast & Moulds

< 50 CFU per g

Coag. Positive Staph.

< 10 CFU per g

E-Coli

Absent

Salmonella

Absent

 

Packaging Specifications

Origin

 USA or EU

Packaging

25 kg net weight multi walled kraft paper bag with polyethylene liner

Storage

cool, dry, clean, fresh environment < 25ºC or humidity < 65%

Shelf-life

12 months

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Buttermilk

 

Buttermilk

Dry Buttermilk

Extra Grade Dry Buttermilk is a dried milk product which has been manufactured from buttermilk produced during the churning of sweet cream into butter. Because of its unique flavor, DairyAmerica’s Buttermilk is a favorite ingredient for prepared mixes, frozen desserts, and baked goods.

Chemical-Physical Standards

Chemical-Physical Standard

Units

Min

Max

Protein (Typical analysis)

% as is

30

 

Moisture

%

 

4.0

Fat

%

4.5

 

Scorched Particles

mg

 

15 (B)

Titratable Acidity

%

 

0.18

Solubility Index

ml

 

1.2

Microbiological Standards

Microbiological Standards

Units

Maximum

Aerobic Plate Count

cfu/g

20,000

Coliform

cfu/g

10

Salmonella

 

Not detected

Sensory Standards

Sensory Standards

 

Flavor

Clean, bland, sweet

Odor

Fresh, no off odors

Color

White to light cream

Appearance

Powder, free of lumps

Storage and Shipping

Product should be stored in a dry, cool, clean warehouse free of odors with a temperature below 80 degrees F and relative humidity below 65%. Stored under these conditions, it is recommended that the product be consumed in less than twelve months.

Packaging

Multiwall kraft bags with polyethylene inner liner or other approved closed container, i.e., "tote bags", etc.

 

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Milk

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Milk Powder

Whole Milk Powder

Whole Milk Powder is obtained by pasteurizing, condensing and drying whole milk. It is a uniform white to light cream color,   free from hard lumps, with a sweet, clean, dairy flavor. This product is certified as kosher-dairy and approved as halal.    Product Details

Gallery Thumb V1Product Specs

Grade A Low Heat Nonfat Dry Milk                            

Spray dried Low Heat Nonfat Dry Milk is the powder resulting from the removal of the fat and water from fresh milk from cows. It shall contain the lactose, milk proteins and milk minerals in the same relative proportions as they occur in fresh milk. The product shall be made from fresh, sweet milk to which no preservative, alkali, neutralizing agent or other chemical hazed.  Product Details

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Grade A Medium Heat  Nonfat Dry Milk

Spray dried Grade A Medium Heat Nonfat Dry Milk is the powder resulting from the removal of the fat and water from fresh milk from cows. It shall contain the lactose, milk proteins and milk minerals in the same relative proportions as they occur in fresh milk. The product shall be made from fresh, sweet milk to which no preservative, alkali, neutralizing agent or other chemical has been added and which has been pasteurized.     Product Details

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Grade A High Heat  Nonfat Dry Milk

Spray dried Grade A High Heat Nonfat Dry Milk is the powder resulting from the removal of the fat and water from fresh milk from cows. It shall contain the lactose, milk proteins and milk minerals in the same relative proportions as they occur in fresh milk. The product shall be made from fresh, sweet milk to which no preservative, alkali, neutralizing agent or other chemical has been added and which has been pasteurized.     Product Details



 

Highest available quality in the market

Made from the finest ingredients available, Skimmed Milk Powder is known to contain minimum fat and high protein & calcium. Processing of this product done in accordance with the set industry norms, its quality is highly standardized. Further, the offered product priced at the most reasonable rate possible, has a high preference in the market. We serve as an essential ingredient in an endless variety of global products.     Product Details


Gallery Thumb V1Product Specs

Low Heat Regular Skim Milk Powder

Spray dried Skim Milk Powder Low Heat is the powder resulting from the removal of fat and water from fresh milk from cows. The product shall be made from fresh, sweet milk to which no preservative, alkali, neutralizing agent or other chemical has been added and which has been pasteurized. Milk proteins, milk permeate or lactose may be added to standardize protein concentration.     Product Details

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Medium Heat Regular Skim Milk Powder

Spray dried Skim Milk Powder Medium Heat is the powder resulting from the removal of fat and water from fresh milk from cows. The product shall be made from fresh, sweet milk to which no preservative, alkali, neutralizing agent or other chemical has been added and which has been pasteurized. Milk proteins, milk permeate or lactose may be added to standardize protein concentration.     Product Details

Gallery Thumb VIIProduct Specs

Buttermilk

Extra Grade Dry Buttermilk is a dried milk product which has been manufactured from buttermilk produced during the churning of sweet cream into butter. Because of its unique flavor, CFC’s Buttermilk is a favorite ingredient for prepared mixes, frozen desserts, and baked goods.     Product Details


 

Storage and Shipping

Product is packaged in poly lined multiwall 25kg (net weight) kraft paper bags without the use of staples or metal fasteners.

Skim Milk Powder is Hygroscopic and can absorb odors, therefore adequate protection is necessary. It is recommended that product is stored at 80°F or less, with relative humidity of 65% or less, and in an odor free environment. Stocks should be used in rotation preferably within 24 months of manufacture or as dictated by the expiration date labeled on the product.

 All of our products are certified as kosher-dairy and approved as halal.


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