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of milk for food industry
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Butter 72,5 %

Butter is the product, contains only from milk components, producing by transforming fat dairy cream into butter. Weight fraction of fat no less than 72,5 %.

Butter 82,5 %

Butter is the product, contains only from milk components, producing by transforming fat dairy cream into butter. Weight fraction of fat no less than 82,5 %.

Dehydrated milk fat

Dehydrated milk fat  with variety points of melting  - dairy product, that producing from dairy cream or butter by method of fractionation. Weight fraction of fat no less than 99,9 %.