Dry whole milk/whole milk powder is usually obtained by removing water from pasteurized, homogenized whole milk. It may also be obtained by blending fluid, condensed or skimmed milk powder with liquid or dry cream or with fluid, condensed or dry milk. ....Read more
Whey products improve texture, enhance flavor and color, emulsify and stabilize, improve flow properties and dispersability in dry mixes, help extend shelf-life, and exhibit a range of other properties that increase food product quality. ....Read more
Butter is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water. ....Read more
Skimmed milk powder is classified for use as ingredients according to the heat treatment used in their manufacture. There are three main classifications: high-heat (least soluble), medium-heat, and low-heat (most soluble). ....Read more
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