You know baking is all about science, but it’s all about control as well. When you use unsalted butter in a recipe, you can control the exact amount of salt in your baked good. When you use salted butter, you have no idea how much salt you’re using because it varies between each brand you see at the store. Chowhound tells us the exact amount of salt in popular brands and some are double the amount of others! And this doesn’t even include store-brand butter, so who the heck knows how much salt is hiding in those. The flavor in your baked good is completely compromised, especially if butter is the main flavor– think poundcake, sugar cookies, pie crust etc. It doesn’t matter as much in cooking since you can taste as you go, but it’s crucial to control the salt in baked recipes. Pair this with the added salt in your recipe and you’ll wind up with super salty poundcake.
Powdered Milk manufacture is a simple process now carried out on a large scale. It involves the gentle removal of water at the lowest possible cost under stringent hygiene conditions while retaining all the desirable natural properties of the milk – colour, flavour, solubility, nutritional value. Whole (full cream) milk contains, typically, about 87% water and skim milk contains about 91% water.
Milk Protein Concentrate (MPC) is any type of concentrated milk product that contains 40–90% milk protein. MPC contains micellar casein, whey proteins, and bioactive proteins in the same ratio found in milk. As the protein content of MPC increases, the lactose levels decrease. This high-protein low-lactose ratio makes MPC an excellent ingredient for protein-fortified beverages and foods and low-carbohydrate foods.
MPC is typically made from skim milk resulting in fat levels of less than 3%. Common MPC products are MPC-42, MPC-70 and MPC-80, which contain 42%, 70% or 80% protein respectively.
Milk Protein Concentrates are ideal for a large range of applications, including cheese products, cultured products, dairy-based beverages, pediatric nutrition, medical nutrition (enteral foods), weight management products, powdered dietary supplements and sports nutrition products. In general, MPCs provide a concentrated source of protein for nutritional value, sensory and functional properties in the final application.
Cow & Gate 1 First Milk Powder 900g
Cow & Gate first infant milk is a nutritionally complete breastmilk substitute suitable from birth onwards. It can be used for combination feeding or if baby is not being breastfed. Why Choose Cow & Gate? When it comes to looking after your little one, support, care & nutrition can all help. At Cow & Gate, we want to lend a helping hand too.
Cow & Gate 2 Follow On Milk Powder 900g
When it comes to looking after them, support care & nutrition all help. Did you know that from 6 months old your baby needs more iron in their diet? Our follow-on milk can lend a helping hand to support your little one’s nutritional needs as part of a varied, balanced diet, right up until they turn 1 year old
Cow & Gate 3 Growing Up Milk Powder 900g
Growing up milk from 1-2 years We believe that when little ones are happy on the inside, they’re happy on the outside too. When it comes to looking after them, support, care & nutrition can all help. Did you know that your toddler needs 7 µg of Vitamin D from their diet every day? Just 2 x 150ml beakers of Cow & Gate growing up milk every day provide at least 100% of your toddler’s daily Vitamin D needs* as part of a varied, balanced diet. *2 x 150ml beakers a day provides 133% of a toddler’s RNI (Reference Nutrient Intake) of Vitamin D3
Cow & Gate 4 Growing Up Milk Powder 800g
Growing up milk from 2-3 years We believe that when little ones are happy on the inside, they’re happy on the outside too. When it comes to looking after them, support, care & nutrition can all help. Once your toddler is eating a wide range of different foods, you may choose to switch from a full-fat growing up milk to a semi-skimmed version. Our Stage 4 growing up milk is semi-skimmed and formulated to help provide 2-3 year olds with nutrients they need as part of a varied, balanced diet
Anhydrous milk fat and butteroil are products consisting of more or less pure milk fat. Although they are modern industrial products, they have ancient traditional roots in some cultures. Ghee, a milk fat product with more protein and a more pronounced flavour than AMF, has been known in India and Arab countries for centuries.
Defined by Codex Alimentarius standard CODEX STAN 280-1973, Anhydrous milkfat, milkfat, anhydrous butteroil and butteroil are fatty products derived exclusively from milk and/or products obtained from milk by means of processes which result in almost total removal of water and non‑fat solids. Ghee is a product exclusively obtained from milk, cream or butter, by means of processes which result in almost total removal of water and non‑fat solids, with an especially developed flavour and physical structure.
Skimmed milk is generally free from dietary fat or is fat free and has less than 0.5 gram of fat with no added ingredients containing fat. It is not as ‘creamy’ as whole milk and appears lighter and thinner in consistency. Many health experts vouch for non-fat milk, considering it is calorie-free and light on your tummy. According to Dr. Sunali Sharma, Dietitian & Nutritionist, Amandeep Hospital, “Skimmed milk or low fat milk is great if you are planning to curb your calorie intake. A glass of full fat milk might contain up to 10 grams of fat and roughly 176 Kilo-calories (Kcal) whereas the same amount of skimmed milk might contain somewhere between 2 grams to 0 gram of fat and somewhere between 89-118 Kilo-calories (Kcal). Also, skimmed milk has slightly more calcium and protein when compared to full fat milk and has no added sugar.”
Feta is undoubtedly one of the most famous Greek cheeses. In fact, Feta occupies 70% stake in Greek cheese consumption. The cheese is protected by EU legislations and only those cheeses manufactured in Macedonia, Thrace, Thessaly, Central Mainland Greece, the Peloponnese and Lesvos can be called ‘feta’. Similar cheeses produced elsewhere in the eastern Mediterranean and around the Black Sea, outside the EU, are often called ‘white cheese’.
To create traditional feta, 30 percent goat’s milk is mixed with sheep’s milk of animals grazing on pastures in the specific appellation of origin regions. Now-a-days, many stores sell goat and cow’s milk feta as well. The firmness, texture and flavour differ from region to region, but in general, cheese from Macedonia and Thrace is mild, softer and creamier, less salty with fewer holes. Feta made in Thessaly and Central Greece has a more intense, robust flavour. Peloponnese feta is dryer in texture, full flavoured and more open. Local environment, animal breeds, cultures all have an impact on the texture, flavour and aroma of feta.
Sheep milk has a long tradition in being used as a foodstuff. It is tasty, healthy and easy to digest.
Its nutritional value is high: sheep milk is an important source of high-quality protein (it contains all the essential amino acids), calcium, vitamins A and B2. Sheep milk contains more protein and fat than goat milk and cow milk. Sheep milk powder contains all these natural elements and materials as well.
What sheep milk powder is
Sheep milk powder is obtained after evaporation and spray drying of full cream sheep milk. After adding water to the powder, sheep milk is made again with only a slight change in taste.
Only full cream sheep milk powder is offered on the market.
Where sheep milk powder can be used
Areas in which milk powder made from fresh sheep milk can be used are multiple. The baby food industry is obviously one of them where the milk powder is being used successfully. In addition, there are remarkable opportunities in sectors such as healthcare and applications in cosmetic products.