Grade A Cream is separated from Grade A milk and then pasteurized and cooled to less than 45°F. This product is for repasteurization.
Condensed skim milk is the liquid food product obtained by removing water only from Grade A pasteurized skim milk. It is unsterilized and unsweetened. This product is for repasteurization.
Nonfat Dry Milk Grade A Low Heat is the powder resulting from the removal of the fat and water from fresh Grade A milk. It contains the lactose, milk proteins and milk minerals in the same relative proportions as they occur in fresh milk. The product is made from fresh, sweet milk to which no preservative, alkali, neutralizing agent or other chemical has been added and which has been pasteurized. The product is manufactured consistent with all requirements of the standards of identity in the Code of Federal Regulations (21 CFR 131.125) and Good Manufacturing Practices (21 CFR 110).
Nonfat Dry Milk Grade A Medium Heat is the powder resulting from the removal of the fat and water from fresh Grade A milk. It contains the lactose, milk proteins, and milk minerals in the same relative proportions as they occur in fresh milk. The product is made from fresh, sweet milk to which no preservative, alkali, neutralizing agent or other chemical has been added and which has been pasteurized. The product is manufactured consistent with all requirements of the standards of identity in the Code of Federal Regulations (21 CFR 131.125) and Good Manufacturing Practices (21 CFR 110).
Skimmed Milk Powder Low Heat is the powder resulting from the partial removal of the fat and water from fresh Grade A milk. The protein content of the milk may have been adjusted with milk permeate, milk retentate, or lactose powder, only to comply with the compositional requirements in Section 3 of the Codex Standard 207-1999, 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 the lactose, milk proteins and milk minerals in the same relative proportions as they occur in fresh milk. The product shall is made from fresh, sweet milk to which no preservative, alkali, neutralizing agent or other chemical has been added and which has been pasteurized. The product is manufactured consistent with all requirements of the standards of identity Skimmed Milk Powder (Codex Standards 207-1999) and Good Manufacturing Practices (21 CFR 110).
Skimmed Milk Powder Medium Heat is the powder resulting from the partial removal of the fat and water from fresh Grade A milk. The protein content of the milk may have been adjusted with milk permeate, milk retentate, or lactose powder, only to comply with the compositional requirements in Section 3 of the Codex Standard 207-1999, 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 shall contain the lactose, milk proteins and milk minerals in the same relative proportions as they occur in fresh milk. The product is made from fresh, sweet milk to which no preservative, alkali, neutralizing agent or other chemical has been added and which has been pasteurized. The product is manufactured consistent with all requirements of the standards of identity Skimmed Milk Powder (Codex Standards 207-1999) and Good Manufacturing Practices (21 CFR 110).
Sweet cream is pasteurized at approximately 185°F for not less than 15 seconds or for a time and temperature giving equivalent results such that the cream meets requirements for Grade AA butter. Salted butter is obtained by removing water and solids-not-fat by churning pasteurized Grade A sweet cream, then adding salt. Salted butter is light yellow in color and possesses a sweet, pleasing, slightly salty flavor which is free from rancid, oxidized or other objectionable flavors..
Sweet cream is pasteurized at approximately 185°F for not less than 15 seconds or for a time and temperature giving equivalent results such that the cream meets requirements for Grade AA butter. Unsalted butter is obtained by removing water and solids-non-fat by churning pasteurized Grade A sweet cream. Natural flavors may or may not be added. This type of butter is light yellow in color and possesses a sweet, pleasing flavor which is free from rancid, oxidized or other objectionable flavors.
Dry buttermilk powder is light cream in color with a clean, pleasing, sweet dairy taste. Dry buttermilk powder is obtained by drying liquid buttermilk that was derived from the churning of butter and pasteurized prior to condensing. Dry buttermilk powder has a protein content not less than 30% and contains no added preservative, neutralizing agent or other chemical.
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