Fat-filled powder
This product is created from skim milk to which vegetable fat has been added. The powder is produced when water is removed from skim milk by a process of evaporation and drying. It is often used as a substitute for fresh milk. Widely used in the manufacture of infant formulae, it is also a component of convenience foods, confectionery, chocolate and snacks.

Whole Milk Powder
Raw milk undergoes a process to bring it to a particular fat specification. It is then evaporated and dried. This product can be used for reconstitution into liquid milk and is also a valuable food ingredient.

Whey is a by-product of cheese and casein manufacture. It contains high leves of protein which are recovered by evaporation. Whey protein has many uses. Often used as a substitute for skim milk powder, or in conjunction with skim milk powder, it is a valuable ingredient in the manufacture of pharmaceutical products, liquid medicines, tablets, isotonic sports drinks, bakery and confectionery products.

Casein & Caseinates
Casein is a valuable protein found in milk and frequently used as a food binding agent. There are two main categories of casein, edible and technical/industrial. Edible casein is a component in the manufacture of pharmaceutical and food products, both for its nutritional contribution and as an ingredient binder.

Acid casein is used in coffee creamers, analog cheeses (made from milk constituents plus vegetable or dairy fat), convenience foods and pizza toppings.

Rennet Casein is produced with the addition of a macrobial culture to the skim milk which is then dried. Rennet casein has similar uses to acid casein but it is also used in the production of a mozzarella cheese used to top pizzas.

Technical/industrial casein has wider uses and can be found in products as disparate as cosmetics, paints including nail polish, and adhesives.

Salted Sweetcream butter
The cream is churned and the salt (max. 2%) added during the process. Salted sweetcream butter is the preferred butter of Irish, UK and North American consumers.

Un-salted butter
The cream is churned in the normal manner with salt omitted from the process. Unsalted butter can be reconstituted into cream. It is used widely in confectionary, pastry and baked products.

Lactic Butter
Lactic butter is created when lactic acid cultures are mixed with the cream during the butter churning process. This imparts the slightly sour flavour preferred by consumers on the European continent.

Cheese has been made since humankind first domesticated milk producing dairy cows, buffalo, goats and sheep. It is a valuable source of protein, highly portable and, depending on type, has a long shelf life.

Following pasteurization (exceptions are made in the production of certain artisan or regional cheeses) the milk is acidified with a bacterial culture and vegetable rennet added to aid coagulation or separation of the milk solids i.e. curds and whey.

The curds are pressed into moulds and either dipped in brine, painted with wax or mould to create a rind or seal. Cheeses vary according to the environment in which the milk is produced, the diet of the animals or whether the milk used is unpasteurised or pasteurized.
Flavours are enhanced by the introduction of mould, herbs, spices and smoking and the naturally cream colour enhanced by the addition of anatta/annatto, a natural colourant derived from fruit pulp.

Cheese is a very versatile product, easily consumed and a valuable ingredient in cooking. It enhances many dishes and melts attractively in garnish.