Fairway Dairy & Ingredients, Company

Dry Buttermilk is the product resulting from the removal of water from liquid buttermilk derived from the churning of butter. It contains not less than 4.5% milkfat (by weight) and not more than 5% moisture (by weight). Buttermilk powder must have a protein content of not less than 30% (by...

Whole milk powder is usually obtained by removing water from pasteurized, homogenized whole milk. It may also be obtained by blending fluid, condensed or skim milk powder with liquid or dry cream or with fluid, condensed or dry milk, provided the composition of the whole milk powder conforms to...

Nonfat Dry Milk is the product resulting from the removal of fat and water from milk and contains lactose, protein and minerals in the same relative proportions as in the fresh milk from which it was made. It contains not more than 5.0% moisture (by weight). The fat content is not more than 1.5%...

Butter is a concentrated form of milkfat made exclusively from milk or cream, or both, with or without common salt, and with or without additional coloring matter, and containing not less than 80% by weight of milkfat, all tolerances having been allowed for." Characteristic Butterfat

Pasta Filata and Related Cheeses Varieties U.S. MozzarellaWhole Milk MozarellaPart-skim MozzarellaLow Moisture MozzarellaLow Moisture Part Skim Mozzarella ProvoloneSmoked Provolone Key Applications Pasta filata and related cheeses work well in gratins, salads, sandwiches and stuffings. Their...

Soft Fresh Cheese Varieties Cream CheeseFlavored Varieties of Cream CheeseBaker's CheeseCottage CheeseRicotta (Whole Milk, Part Skim)FetaMascarpone Key Applications All soft fresh cheeses, with the exception of Feta, are spoonable/spreadable cheeses. In foodservice and prepared food...

Soft Mold-Ripened Cheese Varieties BrieDouble Cream BrieTriple Cream BrieFlavored Varieties of BrieCamembert Blue-Veined Cheeses BlueGorgonzola Key Applications Soft ripened cheeses are used in cold and melted applications, including sandwiches, cheese plates, appetizers, dips and spreads,...

Semi-Hard Cheese Varieties CheddarColbyEdamGoudaSwissBaby SwissGruyere Key Applications Semi-hard cheeses include some of the most widely used cheese varieties, used in lunch, dinner and breakfast main dish items. They are also popular in dips, sauces, appetizers, soups, and as dried coatings...

Processed Cheese Varieties Pasteurized processed cheesePasteurized processed cheese foodPasteurized processed cheese spreadPasteurized processed cheese product Key Applications Processed cheeses are used in nearly every application where natural cheeses are used, including cheese snacks, soups...

Whey protein concentrate is obtained by removing sufficient non-protein constituents from pasteurized whey so that the finished dry product contains more than 34% protein. WPC-34 is produced by physical separation techniques such as precipitation, filtration or dialysis. Acidity may be adjusted by...