Butter, a water in oil emulsion, obtained from pasteurized sweet cream in a continuous churning and kneading process, during which specific cultures of lactic acid bacteria are added (NIZO process). This product is intended for application in food stuff

Sweet Cream Butter 82 % is a product from pasteurized sweet cream from cow milk. It requires a constant churning and kneading process.
Sweet Cream Butter is available in a salted and unsalted variant

Pure milk fat, derived exclusively from milk and/or products obtained from milk (may include mixtures of cream, butter, and whey cream). Anhydrous Milk fat is virtually free of moisture and contains no chemical additives, preservatives, flavors, foreign fats or other impurities.

Whole Milk Powder (WMP) is the product resulting from the partial removal of water from pasteurized milk. The fat and/or protein content of the milk may have been adjusted, only to comply with the compositional requirements below, by the addition and/or withdrawal of milk constituents in such a way as not to alter the whey protein to casein ratio of the milk being adjusted. It contains Min. 34% of protein, Moisture Max. 4.5% and a fat range of 26-42%

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 milkfat (by weight) and a minimum milk protein content of 34%. Skim Milk Powder is classified for use as an ingredient according to the heat treatment used in their manufacture. There are three main classifications: high-heat (least soluble), medium-heat, and low-heat (most soluble). Spray-dried Skim Milk Powder is available in two forms: ordinary or non-agglomerated (non-instant) and agglomerated (instant).

Buttermilk is a by product manufacturing of the churning of butter. Butter is manufactured from pasteurized, separated cow’s milk. The buttermilk is approximately 9% total solids and is evaporated and spray dried to produce a buttermilk powder not exceeding 4% moisture content, with a minimum fat content of 4.5%. Buttermilk powder is low in fat and provides an excellent source of protein. It is also a source of calcium, phosphorous, riboflavin and vitamin B12. It is perfect for biscuits, pancakes, and other baked goods calling for buttermilk

Milk is made of two proteins, casein and whey. Whey protein can be separated from the casein in milk or formed as a by-product of cheese making. Whey protein is considered a complete protein as it contains all 9 essential amino acids. It is low in lactose content. Sweet whey powder is obtained by drying fresh whey (derived from the manufacture of cheeses such as Cheddar, Mozzarella and Swiss) that has been pasteurized and to which no preservatives have been added. Sweet whey powder contains all the constituents of fresh whey, except water, in the same relative proportion. It contains 11-14.5% of protein, 1-1.5% of fat and 3.5- 5% of moisture

Milk Protein Concentrate (MPC) is any type of concentrated milk product that contains 40–90% milk protein. MPC contains micellar casein, whey proteins, and bioactive proteins in the same ratio found in milk. As the protein content of MPC increases, the lactose levels decrease. This high-protein low-lactose ratio makes MPC an excellent ingredient for protein-fortified beverages and foods and low-carbohydrate foods.
MPC is typically made from skim milk resulting in fat levels of less than 3%. Common MPC products are MPC-42, MPC-70 and MPC-80, which contain 42%, 70% or 80% protein respectively.
Milk Protein Concentrates are ideal for a large range of applications, including cheese products, cultured products, dairy-based beverages, pediatric nutrition, medical nutrition (enteral foods), weight management products, powdered dietary supplements and sports nutrition products. In general, MPCs provide a concentrated source of protein for nutritional value, sensory and functional properties in the final application.

Casein protein is a phosphoprotein commonly found in the milk. These proteins make up about 80 percent of the protein in cow’s milk. Milk contains two naturally occurring types of protein—whey and casein. When milk is curdled, the casein protein is concentrated in the curds, and the whey protein is contained in the remaining liquid. The curds are used to make many common cheeses, and they can also be processed to create casein protein supplements.
Casein protein is a “complete protein,” meaning it contains all nine essential amino acids our bodies need to get from foods to optimally build muscle. It also contains carbohydrates, calcium and phosphorus. A small number of people are allergic to casein protein.