• Skimmed milk powders
• Whole milk powders
• Buttermilk powders
• Instant whole milk powders
• Replacers /Fat Filled Powder

Definition
Milk powder is a manufactured dairy product made by spray drying fresh milk. Milk powders may vary in composition, particle size and packaging. The heat treatment of milk during powder manufacturing is important for the taste, microbiological characters and application. The varieties are indicated as Low Heat, Medium Heat and High Heat milk powders.

Applications
Various kinds of milk powders are used in many different applications, for example in the dairy, ice-cream, bakery, chocolate and meat & sauces industry and infant nutrition. Our R&D staff can assist you in your product development with their expertise in product technology.

• Sweet butter
• Lactic butter
• An-hydrous Milk fat (AMF)
• Ghee

Definition
Butter is made by churning cream or milk. Butter consists of butterfat, water and milk proteins. Butter is a water-in-oil emulsion resulting from an inversion of the cream, an oil-in-water emulsion; the milk proteins are the emulsifiers. Butter remains a solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32-35°C (90-95°F). Butter generally has a pale yellow color, but varies from deep yellow to nearly white. Its unmodified color is dependent on the cow's feed.

Varieties
Sweet butter is made solely from fresh pasteurized cream and lactic butter is made from sweet butter with bacterial cultures and lactic acid added to it. Using this method, the cultured butter flavor grows as the butter is aged in cold storage. Rendering butter produces clarified butter or ghee, which is almost entirely butterfat. AMF is concentrated butter fat to 99,8% purity.

Applications
Various kinds of butter are used in many different applications. For example in various bakery products and laminated dough, for reconstituted dairy and cream, repacking, ice-cream, chocolate, confectionary and processed cheese.

• Caseins
• Caseinates
• Milk protein concentrates & isolates
• Whey protein concentrates & isolates

Definition
Caseins are a manufactured dairy product by drying a curd to a powder. Casein production takes place by curdling and straining, when rennet (leading rennet casein) or an edible acidic (leading to acid casein) substance is added. The curd is dried, usually on a roller dryer or extruder to casein powder. Caseinate is modified acid casein by reacting with a hydroxide like sodium or calcium hydroxide, it has perfect emulsifying capabilities.

Milk Protein Powder is a concentrate of skim milk that is obtained by using ultra filtration to make lactose reduced skim concentrate. This concentrate is concentrated further by evaporation followed by spray drying into a powder. Milk protein concentrate, also known as MPC is available in 40-90% milk protein.

Whey proteins make up approximately 20% of the proteins in milk and stay suspended in the whey during cheese or casein production. Whey Protein Powder is a concentrate of whey that is obtained by using ultra filtration to make lactose reduced whey concentrate. This concentrate is concentrated further by evaporation followed by spray drying into a powder. Whey protein concentrate, also known as WPC is available with 40-90% whey proteins.

Applications
Proteins may vary in composition, particle size and packaging. Various kinds of proteins have many different applications, for example in sports nutrition, cheese, yogurt, energy bars, drinks and meat to name a few. Proteins are also used as functional ingredient to stabilize emulsions and for the manufacturing of fat filleds, toppings and foamers.

• Sweet whey powders
• Demineralized whey powders
• Delactosed whey powders
• Acid whey powders

Definition
Whey powders are a manufactured dairy product by spray drying whey or milk plasma. Whey is a co-product of cheese or casein production. It is one of the components, which separate from milk after curdling and straining, when rennet or an edible acidic substance is added. Sweet whey is manufactured during the making of rennet types of hard cheese like Cheddar or Swiss. Acid whey (also known as "sour whey") is obtained during the making of acid types of cheese such as cottage cheese.

Variations
Whey powders may vary in composition, particle size and packaging. The region, the type of processing and the cheese made from the milk may influence the whey.

Applications
Various kinds of whey powder are used in many different applications, for example in infant nutrition, dairy, ice cream and bakery.

• Dairy blends
• Fat blends
• Proteins

Applications
We have source for range of ready-to-use ingredients, economical formulations, and tailor-made products for a wide variety of food applications: Dairy drinks, Bakery, Nutrition, Frozen desserts, Chocolate, Savory products and Cheese.

It is said that UHT milk has much more shelf life than the fresh milk. It has got the shelf life of 6-9 months. Sometimes the colour, taste and smell of the milk may change due to the pasteurization process but the product still remains safe for use. The number of calories of UHT processed milk is similar to those of fresh milk. Other than calories such type of milk contains same amount of calcium as well but the amount of folic acid and Vitamin B12 and C may loss during the pasteurization process. Despite that this milk is quite popular in various parts of the world.

Specifications
12 (packs / carton) x 1 litre

Description
FarmRich UHT (Ultra High Temperature) Milk is hygienically packed by Tetrapack System to retain its freshness. FarmRich Milk is high in Calcium and Vitamins, a nutritious and healthy drink to be enjoyed everyday!