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*Milk Protein
(70%,85%) |
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*Sweet Whey Powder
(11% - 26%) |
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Use:
Use in making White Cheese
less salt,
Vita Cheese)made in Newzeland. |
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Use:
(Use in Making Biscuits, Meat) |
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*Permeate Whey Powder
(2%- 5%) |
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*Dairy America pic.
Skimmed Milk Powder- Low heat |
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Use:
Use in Making Biscuits, Meat) |
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Use:
(Use in Making Cheese) |
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*Skimmed Milk Powder
(Medium Heat) |
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*Instant Full Crème Milk Powder
(26% - 28%)
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Use:
( Confectionery Products,, Crème Chantee, Ice
Cream |
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Use:
(Use in Making
Confectionery
Products, Crème Chante,
Ice Cream, Liquid Milk) |
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*Skimmed Milk Powder (Low Heat) |
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*Regular Full Crème Milk Powder (26% - 28%) |
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Use:
(Use in Making All kinds of Liquid Milk
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( Confectionery Products,, Crème Chantee, Ice Cream
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*Rennet of Vita Cheese |
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*All kinds of Emulsifiers:
Emulsifier (Indian Guar Gum
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Use:
(Use in Making Vita
Cheese, All Kinds of Cheese) |
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Use
(Use in Making All Kinds of Juices,Ice Cream, Lolita) |
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*Glucone Delta Lactone (GDL) |
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*Palsgaard Emulsifier 29.26 / 29.25/ 29.77 from Denamark |
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Use:
(Use in Making Vita
Cheese, All Kinds of
Cheese |
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Use:
(Use in Making All Kinds of Juices, Ice Cream, Lolita |
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* Rumi |
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*Unhydrogenated Butter Substituted |
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Use:
Skimmed milk powder
and Anhydrous milk fat. |
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Use:
(Use in making
White Cheese
less salt, Vita Cheese)
made in Malysia |
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*Unhydrogenated Butter Substituted |
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*Unhydrogenated Butter Substituted |
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Use:
(Use in making White
Cheese less salt, Vita
Cheese)
made in Malysia |
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Use:
((Use in making
White Cheese
less salt, Vita Cheese)
made in Malysia |
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*Salted Butter (82% fats) |
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*butter oil barrel (190-200-210 k)Newzeland |
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Use:
Use in Making Confectionery
Products, Choclate,
Some of Cheese
Products) |
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Use:
butter oil barrel (190-200-210 k) French BBA |
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*Butter Oil (Anhydrous Milk Fat) (99.8% fat) French |
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*Butter Oil ( 15-21Kilos) Indian |
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Use:
(Use in making Confectionery Products, Liquid Milk, Cooking) |
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Use:
(Use in making Confectionery Products, Liquid Milk, Cooking) |
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