Dairy Ingredients

Driven by passion, innovation and curiosity, we aim to bring to life the goodness of dairy, by becoming the co-creation partner of choice to customers.

Ingredient offering

We offer an extensive range of dairy ingredients to meet your every dairy need, from milk powders and derivatives in a variety of compositions to origins and packaging sizes.

Whole Milk Powder

Whole Milk Powder is spray dried, white to yellowish, free flowing powder made by removal of water from fresh pasteurised milk. It is with minimum 26% milk fat and sweet desirable flavor. Variants include Regular and Instant mainly.

Skimmed Powder

Skimmed Milk Powder is spray dried powder made by removal of fat and water from fresh pasteurized milk. The powder is white to light cream color, free of hard lumps, with a sweet clean flavor. Variants include Low-heat, Medium-heat, High-heat and Instant.

Fat-Filled

Instant Fat-Filled Milk Powder is produced by spray drying a mixture of high-quality skim milk powder, vegetable oil, sugar, and vitamins. Product is instantized with lecithin and has varied applications, such as functional dairy ingredients in the bakery, confectionary, beverages, and dairy industry.

Buttermilk Powder

Buttermilk Powder is made by concentrating and spray drying fresh buttermilk obtained after manufacture of cream/butter. High in phospholipids (emulsifying properties), it’s used in evaporated milk and recombined UHT milk.

Whey Products

Whey powders are produced by drying whey, the watery liquid obtained during manufacturing of cheese or casein after separation from curd. Basis application, powder variants produced are Sweet whey, Demineralised whey, Whey permeate, Whey protein concentrates and Whey protein isolates.

Lactose

Lactose (milk sugar) is a white to creamy white crystalline powder, possessing a mildly sweet taste. It is manufactured from whey or permeate by evaporating, crystallizing, refining and then drying the lactose crystals.

Casein

Casein is obtained by separating, washing, and drying the coagulum of skimmed milk by the action of rennet or other coagulating enzyme or acid. Caseinates (sodium & calcium) are made by the action of edible casein/curd coagulum with neutralizing agents followed by drying.

Read ofi news

ofi details plans for commissioning of New Zealand dairy processing plant

ofi a global leader in natural and sustainable ingredient solutions, today confirmed plans to develop a new dairy processing facility in the North Island town of Tokoroa, New Zealand. 

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