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Anhydrous Milk Fat

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Anhydrous milk fat is the product obtained from prime quality raw materials (milk, cream or butter) to which raw materials no neutralizing substances have been added.

Cheddar Cheese

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Cheddar cheese is a relatively hard, yellow to off-white, and sometimes sharp-tasting cheese, produced in several countries around the world. It has its origins in the English village of Cheddar in Somerset.

Cream Milk Powder

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Produced from fresh, high quality, full-fat milk by a spray-drying process

Physical & Chemical Specifications:

Moisture 2.5% max
Butterfat 26.0% min
Protein 24.0% min
Ash 7.0% max
Solubility Index 1.0 max
Titratable Acidity 0.15 max
Colour Cream/White
Flavour Pleasant

Full Cream Milk Powder

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Physical & Chemical Specifications:

Moisture 2.5% max
Butterfat 26.0% min
Protein 24.0% min
Ash 7.0% max
Solubility Index 1.0 max
Titratable Acidity 0.15 max
Colour Cream/White
Flavour Pleasant

Instant Full cream milk powder

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Instant Full cream milk powder (IFCMP) is the spray dried & instantised whole milk powder manufactured from pure fresh pasteurised cow’s milk. The powder is commonly agglomerated and enriched with Vitamins (A & D3).

Milk Powder

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  • Aptamil Baby Milk Powder
  • UHT Milk
  • Regular Whole milk Powder (26% Fat)
  • Instant Whole Milk Powder (28% Fat)
  • Skim Milk Powder ADPI Extra Grade
  • Instant Skimmed Milk powder

 

Milk Protein

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Milk Protein Concentrate is a concentrated protein preparation obtained through the ultra filtration of fresh, pasteurized liquid skim milk which retains the proteins in their natural state and the same ratio between the proteins as for liquid milk.

Salted Butter

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The product is a solid emulsion of water in oil, pale yellow, creamy and homogenous with no streakiness or evident free moisture. Manufactured from fresh pasteurised cream derived from whole cow milk, chilled and aged prior to churning and salting on a continuous butter-maker to give a finished product of not less than 80% fat and a salt content not exceeding 2.0%

Skimmed Milk Powder

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Skim milk powder is obtained by removing water from pasteurized skim milk. It contains 5% or less moisture (by weight) and 1.5% or less milk fat (by weight). By removing moisture to the greatest extent possible, microbial growth is prevented.

Unsalted Butter

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The product is a solid emulsion of water in oil, pale yellow, creamy and homogenous with no streakiness or evident free moisture. Manufactured from fresh pasteurised cream derived from whole cow-milk, chilled and aged prior to churning on a continuous butter-maker to give a finished product with not less than 80% fat and non-salted.