Cheese, Butter and AMF

Foil ripened cheeses are matured in sealed foil packaging, which helps to preserve moisture, ensures a consistent ripening process and extends shelf life. This method is particularly suitable for both semi-hard and soft cheeses, offering stable quality for industrial use, foodservice and retail applications.

Applications:
Foil-ripened cheeses are suitable for a wide range of industrial and culinary uses. Their excellent processability ensures reliable performance in both high-volume production and ready-to-eat applications. The consistent texture and mild flavour profile make them highly suitable for:

• Slicing: Pre-sliced retail packs, sandwiches and cheese platters
• Shredding/Grating: Toppings for pizza, pasta, ready meals and snacks.
• Melting: Processed cheese formulations, cheese sauces, soups and stuffed products
• Powdering: Seasoning blends, snacks and dry sauce mixes

Packaging:
Blocks, loaves and off-cuts.

Shelf life:
Depends on type of cheese and packaging.

HS Code:
0406.90

Natural ripened cheeses are aged under controlled conditions, allowing them to develop their characteristic flavour, texture and aroma over time without the addition of mould cultures on the surface (as in white mould cheeses). These cheeses undergo internal maturation and are typically firm to semi-hard, with a smooth, sliceable texture. They are made from cow’s milk and are popular in both consumer markets and industrial applications.

Applications:
Natural ripened cheeses offer rich, developed flavours and distinctive textures, making them suitable for a wide variety of culinary and industrial applications, including:

• Slicing: Artisan-style cheese platters, specialty retail packs and gourmet sandwiches
• Grating/Shredding: Flavourful toppings for premium pizzas, pasta dishes and baked meals
• Melting: Ideal for recipes that benefit from bold taste, such as gourmet sauces and fillings
• Powdering: For use in high-quality cheese powders that deliver authentic flavour in seasonings and dry mixes
• Snacking: Perfect for cheese cubes, wedges and on-the-go snack packs with a premium touch

Packaging:
Blocks, loaves and wheels.

Shelf life:
Depends on type of cheese and packaging.

Anhydrous milkfat (AMF), also known as concentrated butter or butter oil, is derived from fresh pasteurised cream or butter and is made from whole cow’s milk. The cream is pasteurised and then separated using centrifugal force to produce a final product that contains no less than 99.8% pure butterfat.

Applications:
Anhydrous milkfat is used in a wide range of food applications thanks to its rich dairy flavour and smooth creaminess. It is commonly used in bakery and pastry products, ice cream, processed cheese, recombined dairy products, as well as chocolate and confectionery. AMF is particularly convenient to use in liquid form, as it mixes easily and can be accurately metered into other products, ensuring both production efficiency and excellent final product quality.

Shelf life:
Anhydrous milkfat has a shelf life of approx. 12-24 months from date of manufacture, depending if stored cooled or frozen. Once open, the product should be used within 24 hours.

Packaging:
Anhydrous milkfat is available in steel drums from 190 to 210 kg or in strong export cartons containing 25 kg net weight each.

HS code: 0405.90

Cream is obtained by separating the fat from liquid whole milk, resulting in two components: skim milk and cream.

Cream offers a wide range of functional properties, including enhancing taste and flavour, providing a rich texture and mouthfeel, contributing emulsifying properties for stable mixtures, functioning as a whitening agent and aiding in the browning and colour development of cooked foods due to its fat content.

Applications:
Chocolates, bakery and pastry products, fresh dairy preparations, industrial overrun formulations (e.g., ice cream), crème-based desserts, mousses, ready-meals and soups.

Shelf life:
Cream has a shelf life of approx. 24 months from date of manufacture when kept deep frozen. It should be stored in a dark, dry place at -18˚C.

Packaging:
Cream is available in strong export cartons containing 10 kg, 20 kg and 25 kg net weight per unit.

HS code:
0401.50

Butter is made by churning cream or whey cream. It is available in different variaties, such as: salted, unsalted, lactic and sweet cream. Butter can be supplied fresh or frozen. It offers a range of functional properties as flavour enhancement, emulsification, texture improvement and enhancing browning reaction.

Applications:
Bakery, pastry, chocolate, confectionary, dairy products, meat preparations, soups, sauces, spreads and ready-made meals.

Shelf life:
Butter has a shelf life of approx. 3 months from date of manufacture when chilled. When frozen, butter has a shelf life of approx. 12-36 months from date of manufacture, provided it is stored in undamaged packaging.

Packaging:
Butter is available in strong export cartons containing 25 kg net weight each.

HS code:
0405.10