We are offering Dairy Creamer. It is a sweetened milk powder with added sugar and malt dextrin ready to use in the Tea & Coffee.

We are offering full cream milk powder concentrated by evaporator and then spray dried. Physical composition color white to creamy taste/odor clean and pleasant chemicalcomposition moisture (%) 3.0 max. Fat (%) 26.0 min. Insolubility index (ml) 1.0 max scorched particles disc a – b protein (nx 3.38) (%) >25.0 titrable acidity as lactic acid per 100g powder 1.0 max biological analysis tpc (cfu/gm) 10, 000 max coliform (cfu/gm) absent e.coli (cfu/gm) absent staphylococcus aureus (cfu/gm) absent salmonella (cfu/gm) absent yeast and moulds cfu/gm 10 max

We are offering skimmed milk is concentrated by evaporator and then spray dried. Physical composition color white to creamy taste/odor clean and pleasant chemicalcomposition moisture (%) 3.5 max. Fat (%) 1.0 max. Insolubility index (ml) 1.0 max scorched particles disc a – b protein (nx 3.38) (%) >34.0 titrable acidity as lactic acid per 100g powder 1.25 max biological analysis tpc (cfu/gm) 10, 000 max coliform (cfu/gm) absent e.coli (cfu/gm) absent staphylococcus aureus (cfu/gm) absent salmonella (cfu/gm) absent yeast and moulds cfu/gm 10 max

We offer pure desi ghee. Product description: ghee is made by melting high quality butter, boiling off the water and separating the clear, golden butter fat from the milk solids. Physical characteristics: color creamish white flavour/aroma good taste: characteristic ghee flavor. Chemical composition: moisture (%) 0.12 max. Ffa (% o. A.) 0.38 max. Milk fat (%) 99.88 peroxide value (milli equivalents of oxygen/kg fat) 1.42 max bacteriological analysis: total plate count (cfu/gm)

We are offering yellow salted butter. Physical characteristics color creamish yellow flavour/ aroma good, pleasant texture solid chemical composition moisture (%) 16.2 max. Ffa (% o. A.) 0.2 max. Milk fat (%) 82.7 min. Peroxide value (milli equivalents of oxygen/kg fat) 1.6 max bacterialogical analysis total plate count (cfu/gm) 10 max. Coliform (cfu/gm) absent yeast and molds (cfu/gm) absent eshericia coli (per gram) max. absent

We are offering Dairy Creamer. It is a sweetened milk powder with added sugar and malt dextrin ready to use in the Tea & Coffee.

We are offering full cream milk powder concentrated by evaporator and then spray dried. Physical composition color white to creamy taste/odor clean and pleasant chemicalcomposition moisture (%) 3.0 max. Fat (%) 26.0 min. Insolubility index (ml) 1.0 max scorched particles disc a – b protein (nx 3.38) (%) >25.0 titrable acidity as lactic acid per 100g powder 1.0 max biological analysis tpc (cfu/gm) 10, 000 max coliform (cfu/gm) absent e.coli (cfu/gm) absent staphylococcus aureus (cfu/gm) absent salmonella (cfu/gm) absent yeast and moulds cfu/gm 10 max

We are offering skimmed milk is concentrated by evaporator and then spray dried. Physical composition color white to creamy taste/odor clean and pleasant chemicalcomposition moisture (%) 3.5 max. Fat (%) 1.0 max. Insolubility index (ml) 1.0 max scorched particles disc a – b protein (nx 3.38) (%) >34.0 titrable acidity as lactic acid per 100g powder 1.25 max biological analysis tpc (cfu/gm) 10, 000 max coliform (cfu/gm) absent e.coli (cfu/gm) absent staphylococcus aureus (cfu/gm) absent salmonella (cfu/gm) absent yeast and moulds cfu/gm 10 max

We offer pure desi ghee. Product description: ghee is made by melting high quality butter, boiling off the water and separating the clear, golden butter fat from the milk solids. Physical characteristics: color creamish white flavour/aroma good taste: characteristic ghee flavor. Chemical composition: moisture (%) 0.12 max. Ffa (% o. A.) 0.38 max. Milk fat (%) 99.88 peroxide value (milli equivalents of oxygen/kg fat) 1.42 max bacteriological analysis: total plate count (cfu/gm)

We are offering yellow salted butter. Physical characteristics color creamish yellow flavour/ aroma good, pleasant texture solid chemical composition moisture (%) 16.2 max. Ffa (% o. A.) 0.2 max. Milk fat (%) 82.7 min. Peroxide value (milli equivalents of oxygen/kg fat) 1.6 max bacterialogical analysis total plate count (cfu/gm) 10 max. Coliform (cfu/gm) absent yeast and molds (cfu/gm) absent eshericia coli (per gram) max. absent