Fish

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.

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.

Organic, and traditionally produced custom products are also available with unique packaging.

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.

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.

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.

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

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.

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