Mozzarella Cheese General :- Mozzarella Cheese shall be derived from clean, fresh, pasteurized and standardised cow milk. It shall contain no animal rennet. Flavour and aroma :- Shall be clean, pleasant and free from objectionable taint or off flavors. Body and Texture :
Mar 11, 2013
CHEDDAR CHEESE Product supplied shall have a clean, acid and distinct Cheddar flavour with a firm body, close texture, and a solid, smooth compact appearance. The condition of each block shall be uniform, creamy yellow, with a symmetrical shape and free from foreign/ext
Mar 11, 2013
INSTANT FULL CREAM MILK POWDER Instant Whole Milk powder is manufactured from fresh standardised wholemilk from which only the water has been removed. Instant Whole Milk powder has been agglomerated and lechithinated to produce a free flowing powder that is cream in color. Instant Whol
Mar 11, 2013
Whole Milk Powder Whole Milk Powder is produced from fresh standardised wholemilk of the finest quality from which only the water has been removed. Whole Milk Powder is free flowing, cream in colour with a clean flavour.Whole Milk Powder can be used in any application wher
Mar 11, 2013
Cow Ghee Product characteristics Milk fat min. 99.8% Moisture max. 0.2% Typical melting point 32-34 C Benefits Natural and versatile ingredient Delicious flavour and taste Extended microbiological shelf life compared to butter Salt-free, la
Mar 11, 2013
Anhydrous Milk Fat Product characteristics Milk fat min. 99.9% Moisture max. 0.1% Typical melting point 32-34 C Benefits Natural and versatile ingredient Excellent buttery taste Extended microbiological shelf life compared to (texturised) butter Great
Mar 11, 2013
cow butter Product characteristics Milk Fat min. 82.0% Moisture max. 16.0% Texture from moderately firm to highly firm (see below product portfolio )Benefits Natural product Excellent taste Creamy mouth feel Extended shelf life compared to te
Certifications
