2% low fat milk

2% low fat milk has a 2% butterfat level, which means that it only contains 60% of the fat of full cream milk, but it still has all the same benefits and provides the same vital nutrients of full cream milk, the only difference is the fat content. Low fat milk is hygienically treated throughout production to ensure long lasting freshness and it is also homogenised. Homogenisation breaks down fat into smaller parts and distributes all the fat in the milk evenly, so that there is no visible cream layer on top, so even though you don’t see it, you can still taste the great flavour of 2% milk. Clover milk is also pasteurised, which means that it gets heated quickly to a very high temperature to make sure that all harmful organisms are killed and you only drink the goodness of fresh milk.

2% low fat milk is completely natural and therefore contains no preservatives or additives. It even carries the Heart Foundation’s mark of approval. It has a little less fat and it can last up to ten days when kept refrigerated. 2% low fat milk is used for drinking on it's own, as a supplement or as an ingredient in various recipes.

Vitamin enriched milk

Vitamin enriched milk is obtained from healthy cows, whereafter the fat free milk is enriched with 8 vitamins. The quality and goodness is kept fresh for longer due to the UHT process (Ultra High Temperature) and special packaging that allows the product to be stored unopened for a period of 5 months without refrigeration. Vitamin enriched milk should be refrigerated and consumed within 4 days after it has been opened.

UHT full cream milk

Raw milk obtained from the mammary glands of healthy bovine cows and which is free from colostrum is used to process UHT 3,3 % full cream milk. The final product has a clean, fresh, milk flavour with a characteristic slightly cooked note and it is free of any substances that do not naturally form part of milk. UHT full cream milk is treated by the UHT process and filled aseptically to give it a long shelf life at ambient temperatures. The quality and goodness is kept fresh for longer due to the UHT process (Ultra High Temperature) and special packaging that allows the product to be stored unopened for a period of 9 months without refrigeration. The product contains no preservatives. UHT full cream milk should be refrigerated and consumed within 4 days after it has been opened. UHT full cream milk provides good health and convenience to the whole family as being one of nature’s most complete freshest foods.

UHT 2% low fat milk

UHT 2% low fat milk contains only 60% of the fat of full cream milk. Therefore the product is endorsed by the Heart Foundation. The quality and goodness is kept fresh for longer due to the UHT process (Ultra High Temperature) and special packaging that allows the product to be stored unopened for a period of 9 months without refrigeration. The product contains no preservatives. UHT 2% low fat milk should be refrigerated and consumed within 4 days after it has been opened.

UHT 2% low fat milk provides good health and convenience to the whole family as well as health conscious individuals who wants to restrict their fat intake, as being one of nature’s most complete freshest foods. The final product has a clean, fresh, milk flavour and it is free of any substances that do not naturally form part of milk.

UHT skim milk

Raw milk obtained from the mammary glands of healthy bovine cows and which is free from colostrum is used to process UHT skim milk. The final product has a clean, fresh, milk flavour with a characteristic slightly cooked note and it is free of any substances that do not naturally form part of milk. UHT skim milk is treated by the UHT process and filled aseptically to give it a long shelf life at ambient temperatures. The quality and goodness is kept fresh for longer due to the UHT process (Ultra High Temperature) and special packaging that allows the product to be stored unopened for a period of 7 months without refrigeration. The product contains no preservatives. The lack of fat and cholesterol makes nature’s most nutritious drink even healthier. UHT skim milk should be refrigerated and consumed within 4 days after it has been opened. UHT skim milk (Weigh-Less endorsed) and UHT fat free milk contain a fat level of less than 0,5% for the health conscious individuals thus ensuring a healthy maintained lifestyle.

Buttermilk

Despite its name and creamy consistency, buttermilk is relatively low in fat. It’s sometimes tolerated by people with lactose intolerance since some of the lactose is fermented by bacteria. Most of the buttermilk found in supermarkets is cultured buttermilk, made by adding a bacterial culture to low-fat or non-fat milk. More authentic and tasty, though, is churn buttermilk, which is the liquid that remains after milk is churned into butter. Since recipes often call for just small amounts of buttermilk, many cooks use reconstituted powdered buttermilk.
Substitutes: Combine one cup of milk (or soymilk) plus one tablespoon of lemon juice or vinegar, and allow to stand for ten minutes. Combine one cup of milk plus two teaspoons cream of tartar, and allow to stand for ten minutes. Combine two parts plain yogurt plus one part milk or plain, low-fat yogurt or sour cream or molasses. Churn buttermilk may require longer baking times than ordinary commercial buttermilk.

Condensed milk

Condensed milk is invariably contained in cans. It is created from standardised bovine milk reduced by evaporation to a thick concentration, with sugar added. This may be used as a milk substitute in coffee, in recipes for confectionery and it can be heat-treated to caramelise and used on bakery products. Available in sweetened or non-sweetened varients.

Powdered milk

This product is manufactured by concentrating and spray drying skimmed bovine milk. It can be used in its powder form ar as milk when reconstituted in water. Add 1 level measure of powder to 4 equal measures of tap water and stir until the powder dissolves. Cool down to <7°C. Do not store for more than 2 days.

Fresh cream

Fresh cream is made from full cream milk and has a smooth texture. It is also pasteurised, which means that all harmful bacteria is killed to ensure that you get a superior quality product. It is a pure, natural product, ideal for whipping and to enhance cooked dishes. Use it as a topping, or add it to desserts or cakes for special occasions. It also contains no additives, colourants or preservatives. To ensure that fresh cream always performs at its best, keep it refrigerated at all times. Make sure that it is chilled before whipping and for the best results, use a pre-chilled whipping bowl.

Pouring cream

Pouring cream is made from fresh milk. To ensure that you only get the best quality cream it is pasteurised and then standardised (butterfat levels are changed to make sure that all the cream has the same fat content) to a 20% butterfat level with skimmed milk, which means that it has 45% less fat than normal fresh cream. This pure, natural product also has an extended shelf life and is free of colourants and preservatives.

Pouring cream is heat stable and can therefore be used in the preparation of hot and cold dishes. It is great for cooking, baking and is an excellent coffee creamer and also works well to enhance cooked dishes. And even though it has 45% less fat, it is still as creamy and perfect for cooking or as a topping.
Keep pouring cream refrigerated at all times for long lasting creaminess. Because of the low fat content, pouring cream can not be whipped.

Sour cream

This is standard cream soured by lactic acid bacteria, used in making salads and dips and adding to speciality dishes.

UHT aerosol dairy whipped cream

UHT aerosol dairy whipped cream is a long life whipped cream which is available in a 250 g pressurised tin. The whipped cream is released when the nozzle on top of the tin is pressed. It is a multi-use product and is ready to use anywhere, any time. It has a four months shelf life and must be stored under clean and dry conditions. To ensure that you only get the best quality product, there is a seal on the nozzle, which must be broken before use. Once opened, store in a horizontal position in the refrigerator and make sure that you wash the nozzle after use to prevent clogging. Whipped cream is an ozone friendly, instant, convenient product which adds that creamy decadence to your favourite dessert, coffee, fruit flans, milk shakes or Irish coffee.

Dairy cream

Dairy cream is a real, ultra pasteurised cream, which means that it gets heated to a very high temperature to make sure that all harmful organisms are killed, and the addition of high quality stabilizing ingredients, ensure a longer shelf life and excellent whipping properties. Dairy cream is 100% real dairy and it can be stored in the cupboard until you are ready to use it for up to ten weeks, no refrigeration needed! If the product is needed for whipping, chill overnight before use. To ensure that dairy cream performs at its best, avoid direct contact with sunlight and heat on the product, prevent damage of packaging material, use within the “best before” date and once opened refrigerate and use within four days.

Butter

Butter is the product manufactured from cream derived from pure bovine milk and which received a heat treatment of at least 85°C for 15 seconds (or the equivalent thereof). The cream is graded according to strict quality standards. The product does not contain any preservatives except salt (sodium chloride). Annatto, a natural and foodgrade colourant is added to ensure a standard colour. The product is fit for human consumption and is produced under strict hygienic conditions in an officially approved facility. It does not contain any foreign material or known substances which can present a health risk to consumers.

The description, a firm fatty substance, belies the divine taste of a thick layer of golden butter spread on a warm crumpet or freshly toasted slice of bread. Butter is produced by allowing whole milk to stand so that cream rises to the top (in the modern world this process is speeded up by mechanical separators) leaving behind skim-milk. Churning the cream causes the fat globules to coalesce and form butter; the remaining liquid is known as butter milk.