− Products −
Top quality, wide selection of ingredients and final products – for various applications. Carefully and precisely tailored dairy powders. Discover everything about our offer below.
Full Cream Milk powders are manufactured dairy products made by spray drying fresh milk. The varieties are indicated as Low Heat, Medium Heat and High Heat milk powders.
Skimmed milk powders are manufactured dairy products made by spray drying fresh milk. The varieties are indicated as Low Heat, Medium Heat and High Heat milk powders.
Butter consists of butterfat, water and milk proteins. Butter is a water-in-oil emulsion resulting from an inversion of the cream, and 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 colour, but varies from deep yellow to nearly white. Its unmodified colour is dependent on the cow's feed.
Whey powders are a manufactured dairy product by spray drying cheese whey. Cheese whey is a co-product of cheese production and a valuable raw material for different whey powder varieties that can vary as a result of the preparation of the whey like desalting, desugaring, and selective filtration. Resulting in the multiple use of whey varieties in different applications, for example in infant nutrition, dairy, ice cream and bakery.
Cream is a dairy product composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process is accelerated by using centrifuges called "separators". In many countries, it is sold in several grades depending on the total butterfat content. It can be dried to a powder for shipment to distant markets, and contains high levels of saturated fat.
Cheese consists of proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. It is produced by coagulation of the milk protein, casein. Typically, the milk is acidified and addition of the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have moulds on the rind or throughout. Most cheeses melt at cooking temperature. Hundreds of types of cheese are produced. Their styles, textures and flavours depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mould, the processing, and aging. Herbs, spices, or wood smoke may be used as flavouring agents. The yellow to red colour of many cheeses is from adding annatto as colouring. Cheese alternatives produced with vegetable oil instead of milk fat is called analogue cheese; this can be extended to vegetable proteins instead of milk proteins.
Various kinds of condensed milk can be canned and labelled to your demand. WHITE RIVER offers you sourcing solutions by delivering condensed milk in the variety of taste, composition, origin, and packaging, according to your requirements. Condensed milk, also known as sweetened condensed milk, is cow's milk from which water has been removed and to which sugar has been added, yielding a very thick, sweet product which is usually canned and can last for years without refrigeration if unopened. Evaporated milk is fresh, homogenized milk from which 60 percent of the water has been removed. After the water has been removed, the product is chilled, stabilized, packaged and sterilized. A slightly caramelized flavour results from the high heat process, and it is slightly darker in color than fresh milk. The evaporation process also concentrates the nutrients and the food energy.
