Fayrefield Milk Powder business is handled in our main office in Crewe UK.
Fayrefield supply quality milk powders, predominantly free flowing Sweet Whey Powder (SWP), Skim Milk Powder (SMP), and Buttermilk Powders (BMP). Each of our milk powders are manufactured by spray-drying fresh dairy ingredients and can be used in a wide variety of applications such as cultured milk products, chocolate, ice cream, confectionary, meat, breads and biscuits.
We are happy to make small and big production runs of functional custom dairy powder blends tailored specifically to customer requirements (specific protein/protein levels etc. or other dry ingredient mixes).
Our team of experts is always happy to deal with your enquiry.
|Sweet Whey Powder (SWP)
|cakes, bread, sweets, yoghurts, ice-cream, processed cheese, beverages, delicatessen
products and others.
|SWP is obtained from rennet whey after concentration, crystallization and spray drying.
|Acid Whey Powder (WP)
|Biscuits, Pastries, Animal Feed
|WP is obtained from acid whey after concentration, crystallization and spray drying.
|Buttermilk Powder (BMP)
|Ice Cream, Bakery, Confectionery, Ready Meal, Chocolate Products, Dairy
|Buttermilk is obtained from butter churning. The resulting concentrate dried to a moisture level of typically 3.7%
|Skim Milk Powder (SMP)
|Ice Cream, Bakery, Confectionery, Ready Meal, Dairy
|Spray dried skim milk powder, has good solubility and low hygroscopicity for a variety of uses.
|WPC35 – 75 – 80
|Ice Cream, Bakery, Confectionery, Meat industry, Dairy, Animal Feed
|WPC35 -75 – 80:Whey concentrate by UF
|Used in the food industry as a protein supplement
|Spray dried milk protein,
produced by acid precipation of Skimmed milk, reacting with a neutralising agent and drying
|Sodium caseinate has favorable emulsification and stabilisation functions as well as viscosity increasing, adhesive, foaming and foam stabilizing functions. Also, it is often used for strengthening proteins. Since it is a kind of water-soluble emulsifying agent, it has wide application.
|Sodium caseinate is obtained from fresh pasteurised
skim milk by acid precipitation of the casein, further reaction with a
neutralizing agent and then drying
|Whey Protein with high gelling capacity
|Several uses in the food industry
|Whey concentrate produced by Ultra