PRODUCTS BY TYPE
Cultured Dairy Products
Cultured Dairy Products
Both Yogourt and Greek Yogourt hold a positive image as nutritious dairy products. With an increased protein content and a reduced percentage of fat and sugar, yogourt is an ideal ingredient to meet the growing demand in health conscious snacking. Applications in muffins, pound cakes, frozen desserts, fillings, dips, dressings, and beverages, yogourt is a versatile and nourishing ingredient whose uses span the food industry.
Sour cream is a cultured dairy product with a smooth medium, or firm bodied texture. It contains a clean diacetyl flavour, and mild lactic acid notes that are characteristic of a standard sour cream.
Produced through culturing milk solids, liquid buttermilk is a tangy, full-bodied, viscous liquid that we offer in low-fat or fat-free formats. The high acid content in this product serves many functional purposes in food manufacturing. When reacted with baking soda or powder, liquid buttermilk helps baked goods rise efficiently, creating a light and fluffy final product. Tenderizing gluten, liquid buttermilk also creates softer crumb textures in baked goods. Additionally, its mild tang enriches the overall flavour in salad dressings, marinades, and sauces.
Products Within
Our Portfolio:
- Plain Yogourt – various M.F contents
- Balkan Yogourt
- Greek Yogourt
- Organic Yogourt
- Sour Cream 14% M.F – regular, firm
- Sour Cream 18% M.F – regular, firm or pourable
- Organic Sour Cream
- Regular Buttermilk 1% M.F
- Regular Buttermilk 2% M.F
- Concentrated Buttermilk
