Powders

North Cork Creameries operates one of the most modern and efficient milk drying facilities in Ireland.

A newly commissioned spray dryer produces very high quality milk powders with fine, free flowing consistency and excellent functionality for food manufacturing.

High quality milk is spray dried into a range of powder varieties and then transferred to storage silos where it is bagged using robotic facilities and dispatched worldwide.

Skim Milk Powder

A free flowing, creamy white powder manufactured from high quality skimmed milk which has been pasteurised, evaporated and spray dried prior to packing in 25kg bags. 

Produced in a state-of-the-art facility, this product's functional properties make it suitable for a wide range of applications including confectionery, evaporated and condensed milks.

Buttermilk Powder

Buttermilk is the aqueous material released by the churning of cream in the manufacture of Butter. 

Buttermilk powder is a cream coloured powder with a clean, dairy flavour. Buttermilk powder is low in fat and provides an excellent source of protein. It is also a source of calcium, phosphorous, riboflavin and vitamin B12.

The solubility of spray dried buttermilk powder is excellent. The protein composition of buttermilk powder is essentially the same as skim milk powder with the addition of some protein material originating from the fat globule surface. The fat content of buttermilk powder is somewhat higher than that of skim milk powder as some small fat droplets are lost to the buttermilk during butter making. 

Applications - Dairy

  • Yogurts source of milk solids non-fat.
  • Desserts provide desirable creamy flavour, phospholipids provide emulsification.
  • Custard where it functions to absorb water and increase the product viscosity.
  • Ice Cream to function as a source of milk solids non-fat and supply compounds that aid in the initial stabilization of the oil-water interface in the mix (proteins, phospholipids) and the air-water interface as the mix is whipped and frozen (proteins).
  • Processed Cheese slices and spreads to add viscosity and contribute to the structure of the product.
  • Lower Fat Products with the taste of full fat.
  • Dairy Spreads and Margarines protein and phospholipids of Buttermilk are natural emulsifiers which stabilise the oil-water interface in the mix as well as providing creamy flavour notes and a source of milk solids non-fat.  

Applications - Bakery/Confectionary 

  • Baked Goods to provide desirable flavour, help incorporate air into the product, aid in the development of browning as the product is baked and preserve freshness by binding water.
  • Dry Mixes such as pancake, waffle or biscuit mixes.
  • Breading or Batter, helping provide desirable brownness upon heating.
  • Chocolates flavour and possibly beneficial emulsifying ability.

Sweet Whey Powder

Highly consistent Sweet Whey Powder produced from fresh single source rennet casein whey which has been clarified, pasteurised, concentrated, crystallised and spray dried. Through process development we have significantly reduced the Sodium and Chloride level to give a neutral salt free taste. We have retained all the beneficial Calcium, Phosphorous and Magnesium. Our product is packaged in 25kg bags.

Application - Meat 

  • Binder and Extender for many food products, such as beef preparations, chilli con carne, poultry, sausage, soups and stews. Usage level is limited to 3.5 percent for sausage and 8 percent for chili con carne, pork or beef with BBQ sauce.

Applications - Dairy

  • Ice Cream to function as a source of milk solids non-fat, neutral non salty flavour. 
  • Processed Cheese slices and spreads to function as a source of milk solids non-fat.
  • Cheese Sauces and Cheese Powders for replacement of Cheese.

Applications - Bakery/Confectionary 

  • Baked Goods to provide desirable flavour, aid in the development of browning as the product is baked and preserve freshness by binding water.
  • Dry Mixes such as pancake, waffle or biscuit mixes.
  • Breading or Batter, helping provide desirable brownness upon heating.
  • Chocolates to provide flavour.

Applications - Sauces/Soups/Dressings/Snackfoods

  • Sauces/Soups/Dressings to provide desirable flavour.
  • Snackfoods to provide desirable flavour, aid in the development of browning as the product is baked.

Applications - Beverages

  • Beverages for its nutritional value and as an economical source of dairy solids.