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Skimmed Milk Powder 1,5% fat

Made with fresh, pasteurised, skimmed milk, our SMP has a low fat content with a clean taste and excellent solubility. With so many versatile options, you can choose from regular, instant, UHT or organic forms, a fortified option or from our range of powders designed for specific applications.

Characteristics

Excellent solubility
Good dispersability
Low fat content
Clean flavour
Additive free
Available in three heat treatment ranges
Large variety of forms and specifications
Uniform and consistent composition

A range of skimmed milk powder options for you

Each of our skimmed milk powders creates a clean dairy milk taste with consistent composition and quality. You can choose exactly the specification of powder needed for your product formulation from our large range of options:

Regular
Instant
UHT
Organic
Specialty range – such as skimmed milk powder for fermented milk drinks or Paediatric Grade Powder for use in Infant Nutrition.*

We have low-heat, medium-heat or high-heat specifications to suit your needs.

So many applications for this versatile product

You can use our skim milk powder in so many ways. It’s ideal for use as a source of non-fat milk solids in confectionery products, bakery products, in dry blended and formulated products. And also in a wide range of recombined dairy products such as UHT milks, cultured products, sweetened condensed milks and ice cream mixes.

We also offer a variety of instant and fortified skim milk powder specifications for repacking and nutritional powder applications: perfect when fresh milk supply or refrigeration is not available.

It’s reliable; we’re reliable too

The consistency and uniformity you’ll experience with our skimmed milk powders is just one aspect of the reliability you’ll enjoy. Our medium-heat and high-heat skimmed milk powders have the heat stability you need in applications such as UHT and bakery products. And reliable supply throughout the year means less variation and better yields.

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Skimmed milk powder 1,5% fat

Whole milk powder 26 % fat

Whole milk powder is manufactured by spray-drying fresh pasteurised whole milk. It is a soluble powder with a rich creamy flavour, as well as a uniform and consistent composition.

The goodness of CPB shines through in the taste. Predominantly grass fed, our cows produce milk with higher levels of omega-3, CLA fats, more vitamin E and more beta carotene giving a full creamy dairy flavour. It contains all the constituents of fresh milk.

Choose the whole milk powder you need

Made from fresh, pasteurised whole milk, our whole milk powder is a versatile ingredient – you can choose from regular, instant, UHT, caramelised and organic. Just ask and we’ll be happy to help.

Characteristics

Good solubility
Rich, creamy flavour
Good flow properties
Available in a 26% fat version

The many uses of whole milk powder

Designed for use in many applications – such as blends, bakery goods, confectionary, ice cream, fermented milk foods such as yoghurt, snack foods, nutritional supplements or direct repack for consumer use in milk beverages and for tea or coffee.

Our new Wholemilk Powder for Tea is a tailor made solution for repack manufacturers wanting a Regular whole milk powder to produce an end product for consumers that dissolves quickly and easily in hot tea, while avoiding the flavour profiles from lecithin found in Instant WMP.

We have also recently developed a Caramelised Wholemilk Powder especially for use in chocolate. It imparts rich caramel and toffee flavours that complement the chocolate cocoa flavours and it has excellent flow properties.

Easy formulation makes this the ideal ingredient

Because whole milk powder provides both milk fat and non-fat milk solids in one ingredient, you’ll need fewer ingredients – and that means formulation is simpler to do. You can simply reconstitute whole milk powder, rather than the more complex recombination of separate fat and non-fat milk ingredients.

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Whole milk powder 26% fat

Acid Casei

A pH4.6 casein made by the controlled acidification of pure, pasteurised skim milk

Casein is a naturally occurring protein found in human and cow’s milk. It can play a valuable role in aiding the efficient supply of nutrients and has a remarkably wide variety of uses, including non-food.

Characteristics

Low in flavour
Supports nutrition
Rich in amino acids
Consistent high quality and light colour

Diverse applications

As well as being a valuable additive in nutritional applications, our acid casein has a broad range of other food applications due to its emulsifying properties and heat stability when converted in process to caseinate. Examples are creamers, cream liqueurs and processed or analogue cheeses. It is also used in a huge range of industrial processes, ranging from paper and paint manufacturing to the cosmetic industry.

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Acid Casein

Dry milk cheese whey

Milk cheese whey powder is made from pasteurized whey is obtained during the making of cheese by coagulation of proteins under the influence of milk-clotting fermented preparations, by thickening and subsequent removal of moisture by spray drying.

The product is intended for industrial procession for food purposes, whole milk replacers and other food for agricultural animals

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Dry milk cheese whey

Butter 72,5% and 82,5% fat, premium grade

The very best butter has a distinctive yellow colour. It’s all down to the fact that in CPB, cows are able to graze year-round on pasture. Research shows that grass-fed dairy products have higher levels of key components, particularly omega-3 fatty acids, CLA and vitamin K2. New Zealand cows are pasture raised and you can actually see the ‘goodness’ in our yellow butter.

Characteristics

Light yellow colour, distinguishable of milk produced by grass-fed cows
Creamy taste
Range of packaging formats

The natural goodness of CPB milk

Our butter range may be comprehensive, but every product shares the same underlying qualities. Milk and cream from CPB pasture-fed cows have been shown to be high in omega-3, CLA fats, Vitamin E and beta-carotene.

Specialist applications

World-leading processing technology means our butters perform consistently in specialist applications. Our pastry butters, for example, have specific milk fat fractions to improve handling and deliver up to 20% more rise compared to standard butter.

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Butter 72,5% & 82,5% fat

Ice cream

Ice cream is a frozen blend of a sweetened cream mixture and air, with added flavorings. A wide variety of ingredients are allowed in ice cream, but the minimum amounts of milk fat, milk solids (protein + lactose + minerals), and air are defined by standart of indeniy.

Ice cream must contain at least 10% milk fat, and at least 20% total milk solids, and may contain safe and suitable sweeteners, emulsifiers and stabilizers, and flavoring materials. The finished ice cream must weigh at least 4.5 pounds per gallon and there must be at least 1.6 pounds of total solids (fat + protein + lactose + minerals + added sugar) per gallon, thus limiting the maximum amount of air (called overrun) that can be incorporated into ice cream.

There are well-defined labeling requirements for the types of flavors used (natural and/or artificial) and for the presence of egg yolks in the finished product (ice cream can be called custard or "French" if the content of egg yolks is at least 1.4%). Ice cream may also be labeled as reduced fat (25% less fat than the reference ice cream), light (50% less fat than the reference), lowfat (less than 3 g fat/serving), or nonfat (less than 0.5 g fat/serving).

Ice cream is sold as hard ice cream or soft serve. After the freezing process only a portion of the water is actually in a frozen state. Soft ice cream is served directly from the freezer where only a small amount of the water has been frozen. Hard ice cream is packaged from the freezer and then goes through a hardening process that freezes more of the water in the mix.

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Ice cream

Sterilized milk 1.5%, 2.3%, 3.1%, 6% fat

CPB sterilised milk is simply heat treated, there are no preservatives involved and its nutritional value is the same as fresh milk. Sterilised milk can be stored in the cupboard for months before opening, and once opened, should be treated as fresh milk, refrigerated and consumed within three days.

You can use sterilised milk in just the same way as you would use fresh milk. Due to the heat treatment, sterilised milk has a slightly sweeter taste than fresh milk, making it particularly good in cooking. It makes a mean custard or rice pudding!

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Sterilized milk

1.5%, 2.3%, 3.1%, 6% fat