Foodcom S.A. offers a wide range of dairy products. They are divided into five main product groups.
Cheddar cheese is considered a somewhat hard, matured natural cheese.Cheddar is manufactured from fresh cow’s milk by coagulating it with rennet in order to separate the curds and whey. Later, the cheese curd is salted and milled before being molded and left to ripen. The aging process takes between 6 to 24 months. [...]
The name butter is reserved for products without vegetable fat admixtures with a specific milk fat content - at least 82%. It is made in the process of churning fresh or fermented cream or milk in a special machine, to break the membranes of fat globules and in that way separate the butterfat from the buttermilk. [...]
Permeate is produced from fresh pasteurized skim milk, formed after the ultrafiltration of milk in the process of sweet cheese production to extract proteins and fats. The product is then dried using advanced spray drying techniques. The product is sometimes called “deproteinized whey” when it is obtained from whey. [...]
Cream 40% is produced by separating fat from milk through the centrifugation process. The end product is an emulsion of water and fat, containing also proteins, minerals, calcium and vitamins. [...]
Cheese Analogue is a cheese product made by partially or fully replacing milk fat with vegetable fat. In the case of whole milk fat being replaced, the product is also called “vegan cheese”. [...]
Sweet Whey Powder (SWP) is produced by drying Sweet Whey Concentrate - a by-product from hard cheese production. [...]
Cagliata 48% is a semi-hard cheese produced from cow’s milk. The production of Cagliata 48% is based on the coagulation of pasteurized milk with microbial rennet. The coagulated cheese curds are dried and formed into blocks, which are then dipped in the brine solution. [...]
Fat Filled Milk Powder is manufactured by blending vegetable fat and high-quality skimmed milk. This mixture is then spray-dried. Fat filled milk powder can be a total or only partial whole milk powder / full cream milk powder substitute, as it is more economical. It can be achieved thanks to similar organoleptic, physical, and chemical properties. The most popular vegetable fats used to ensure the most common 26-28% fat content in the product are coconut and palm oil. [...]
Skimmed Milk Concentrate (SMC) 35% is produced from fresh pasteurized cow’s skimmed milk by removing the water. SMC is a white liquid of creamy texture and a clean, milky smell. It contains about 35% dry matter. [...]
Whey Protein Concentrate 35% (WPC 35) is obtained in the production of sweet whey with the use of an advanced ultrafiltration process at very low temperatures. Such treatment enables the protein content to be no less than 35% in dry matter. The levels of lactose, protein, and amino acids are similar between WPC 35 and Skimmed Milk Powder, while the latter also contains casein. WPC 35 is an inexpensive source of dairy solids and protein as well as vitamins, calcium, riboflavin, and niacin. [...]
Anhydrous Milk Fat (AMF) can be made from butter or 35%-45% cream, depending on the season. The production process consists of removing almost all the water and non-fat solids with the use of centrifuges. Thanks to this, the product is easier to preserve and store as it contains less water. [...]
Raw milk is a homogenous liquid with a characteristic smell and creamy white color. The product is directly collected from farm animals. It contains fats, proteins and lactose in variable amounts. [...]
The name butter is reserved for products without vegetable fat admixtures with a specific milk fat content – at least 82% (not more than 16% water and 2% dry non-fat milk). It is made in the process of churning fresh or fermented cream or milk in a special machine, to break the membranes of fat globules and in that way separate the butterfat from the buttermilk. [...]
Full Cream Milk Powder is a dairy product obtained through the process of evaporation of water from the pasteurized whole cow’s milk with the help of vacuum pump. Later, the product is spray-dried and full cream milk powder is collected. The powder form of full cream milk retains all the qualities of the liquid milk but has a significantly extended shelf life. [...]
Cagliata is a semi-hard cheese produced from cow’s milk. The production is based on the coagulation of pasteurized milk with microbial rennet. The coagulated cheese curds are dried and formed into blocks, which are then dipped in the brine solution. The cheese is formulated in a rectangular block with holes that are evenly distributed. [...]
Maasdam 45% is made from pasteurized cow’s milk. It is a Swiss-style Dutch rennet cheese characterized by a faster maturation process than other Dutch cheeses. Maasdam usually matures for over at least 4 weeks. [...]
Edam 30% is a semi-hard cheese that originates in the Netherlands. It is produced from partially skimmed pasteurized cow’s milk and its manufacture includes heating, whey separation, and curd formulation. Similar to other semi-hard cheeses, Edam also undergoes the process of salt-brining. [...]
Tilsit is a semi-hard Swiss-Dutch rennet cheese made from raw or pasteurized cow’s milk. The production process includes warming the milk, adding rennet and color, cutting the formed curd, draining the whey, molding and salting the curd. Tilsit should age for at least 2 months. [...]
Skimmed Pasteurized Milk is prepared from raw milk by mechanically separating almost all fat and reducing its saturation to 0.05% or less. The product is also pasteurized to remove any pathogens and extend shelf life. [...]
Whey Butter is a by-product of cheesemaking when the cream is separated from whey and then transferred into butter. Unlike conventional fresh butter produced from milk, the butterfat from whey butter is subjected to the preliminary process of cheese making. Whey butter is considered a high-end product, as its production requires time and specific skills. [...]
Lactic Butter (also called cultured butter) is made from pasteurized cow’s milk that has been fermented with lactic acid, in a continuous churning and kneading process. [...]
The name butter is reserved for products without vegetable fat admixtures with a specific milk fat content - at least 82%. It is made in the process of churning fresh or fermented cream or milk in a special machine, to break the membranes of fat globules and in that way separate the butterfat from the buttermilk. The product is then frozen at min. -18 °C. [...]
Milk Protein Concentrate (MPC) is a concentrated milk powder that most usually contains 80% milk protein. It is produced from fresh, pasteurized skim milk by filtration, evaporation, and spray drying. In different varieties of MPC, the level of lactose is dependent on the level of protein – the more protein is found in MPC the less lactose it contains. [...]
Whey Concentrate is a homogenous, viscous liquid of creamy or light-yellow color. It has a typical delicate sweet taste of the cheese whey with no foreign odors. [...]
UHT milk is produced by heating milk to around 140ᵒC for 2-5 seconds in order to sterilize the product and eradicate bacterial growth which causes the milk to spoil. [...]
The Acid Casein is made from pasteurized and skimmed milk coagulated with hydrochloric acid. After coagulation and the curd formation, it is separated and rinsed from the whey proteins in order to purify the final product. Later, it is concentrated, ground, and dried. [...]
The Rennet Casein is made from skimmed milk coagulated with rennet. After coagulation, it is separated from the whey proteins, lactose, and minerals in order to purify the final product. Later, it is concentrated and dried. [...]
Colostrum powder is obtained from a foremilk produced by the female mammal shortly after parturition. Colostrum is the first nutrient received by neonates, as it contains all indispensable nutrition components enabling the proper growth. [...]
Emmentaler is a famous semi-hard Swiss cheese with characteristic large wholes formed during the process of fermentation. Emmentaler is produced from fresh, unprocessed milk without the use of genetically modified organisms. [...]
Whey protein isolate is obtained by concentration and purification of Whey Protein Concentrate (WPC) to reduce the content of fat and carbohydrate in whey. WPI is considered a product of the highest purity and concentration of protein. [...]
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