Dairy Related Products

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Halaal Approved

Non-GMO

Kosher Approved

Calf Lipase

Lipase also known as an enzyme.
The lipases free the short and medium chain fatty acids and are used as a natural means to enrichen the taste and aroma of the cheese, reducing the times and costs of aging. Usually used in Pecorino & Parmesan cheese.

Benefits of lipases are:

  • Flavour enrichment,
  • A better scent (more persistent and characteristic),
  • Reduction of the ripening time.
  • Sizes : 100 G & 500 G container
    • Dosage : Add 7 – 15 g to 100 L of milk depending on flavour requirements

Rennet - POWDER MICROCLERICI 2400 IMCU – Microbial rennet

Powder Microclerici is a microbial coagulant preparation derived from a controlled fermentation of Rhizomucor miehei.
– Used to coagulate, or thicken, milk during the cheese making process Size : 500 g container
  • Dosage : 1.5g / 100 L Milk

Liquid Rennet

– Used to coagulate, or thicken, milk during the cheese making process
Also available in: Sizes : 1 L , 5 L & 20 L drums Dosage 6ml / 100 L Milk

Annatto

Colourant for cheese, milk,fish & meat

Dosage depends on product 1 – 6 ml per 100 L milk

  • Size : 1L , 5 L , 20 L drums

Calcium Chloride Flakes

Used in the production of making cheese & used in a variety of other food related products.

Size : 4.5 kg & 25 kg bag

Citric Acid

Used in the production of making cheese & used in a variety of other food related products.

Size : 5 kg & 25 kg bag

Cheese Cloth

The primary use of cheesecloth is in some styles of cheese making, where it is used to remove whey from cheese curds, and to help hold the curds together as the cheese is formed. Cheese cloth is also used in straining stocks and custards, bundling herbs, making tofu and ghee, and thickening yogurt.
Used in the production of making cheese Size : 36 cm x 94 cm Available in a bundle of 10 or a box of 1 000

DIY Kits

Do it yourself kits to make at home :
  • Feta Cheese
  • Maas / Buttermilk / Cottage
  • Cheese
  • Halloumi
  • Mozzarella
  • Yoghurt

Kefir Plants

Milk & Water kefir available
It is a cauliflower type home grown cultured, creamy product. Kefir’s tart and refreshing flavour is similar to a drinking-style yoghurt, but it contains beneficial yeast as well as friendly ‘probiotic’ bacteria found in yoghurt
Can replace milk in a variety of different of products.
Can be used in baked goods
like

  • pancakes, waffles, muffins, flatbread, naan, etc..
  • Smoothies
  • Macaroni
  • Clafouti

Size : ± bottle enough for 2 L of milk

Salt

Non – Iodised
  • Size : 25 kg & 50 kg bags
PVD Free Running Food Grade Non Iodised Salt
  • Size 25 kg bags

Milk Powders 25 kg bags unless stated otherwise

Creamers

Skimmed Milk powder

Full Cream Milk Powders

Reconstituted Powders – 25 kg bags unless stated otherwise

Condensed Milk Powder

  • To be used in a variety of different food products, such as dairy blends, baking, confectionary and much more
  • 280 g of powder replaces 1 tin of condensed milk
  • Place 105 ml of boiling water into a jug & add 280 g condensed milk powder and mix well. Cool down for 30 min
  • Mixture can be refrigerated up to 6 days

Maas Milk Powder

  • Mixture replaces Maas / Amasi in a recipe
    • Place 250 ml of boiling water into a jug
    • Add 250 ml of tap water
    • Add 100 g Maas milk powder and mix well
    • Add more water up to 1 L
    • Cool down for 30 min
  • Can be refrigerated up to 6 days

Buttermilk Powder

  • Can be used as a substitute to full cream & skimmed milk powder.

Sugar syrups - to replace dry sugar in a variety of different products

Visco SE 8 – 12 Sugar Syrup

  • Can replace up to 50 % of sugar in your products.
  • 1 kg of Visco SE 8 – 12 can replace up to 8 – 12 kg dry sugar
  • Can be used in yoghurt, ice cream, confectionary, baking, sauces
  • Size : 25 L drums

Sweeetex Sugar Syrup

  • 1 kg of Sweetex can replace up to 3 kg of dry sugar
  • Can be used in yoghurt, ice cream, confectionary, baking, sauces and many more
  • Size : 26.6 kg box

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