From dairy and egg products, to wholesale milk powders, we offer consistent and reliable products, sure to meet your unique operational needs.
YOUR WHOLESALE DAIRY TRADE PARTNER
Interra International is an active partner in the dairy market with over 35 years of wholesale dairy and wholesale milk trade experience. We buy directly from dairies and cooperatives around the world, and are confident we can provide for your needs using the many resources we have available.
The dairy supply chain has become increasingly complex with the proliferation of new dairy products and more stringent legislative requirements. Interra has the knowledge and experience to help with all of these logistics challenges. An efficient and effective wholesale dairy supply chain is your key to success.
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Choice Dairy
The health benefits of eating chicken are plenty. Not only is it lean and low in fat and calories, but chicken is also high in protein and full of essential nutrients and vitamins. With so many ways to prepare chicken products, it is easy to see why there is such demand.
If you are looking for an experienced partner to deliver outstanding quality with unparalleled service, contact us to learn more about our offerings in the Proteins and Commodities food sectors.
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Lactose
Nonfat Dry Milk / Skim Milk Powder
Instant Nonfat Dry Milk
Lactose, a milk sugar, is removed from whey during the concentration process. We offer a range of mesh sizes, from 30 mesh to 200 mesh, as well as unground lactose.
Both are obtained by removing water from pasteurized skim milk. Both contain 5% or less moisture (by weight) and 1.5% or less milkfat (by weight). The difference is that skimmed milk powder has a minimum milk protein content of 34%, whereas nonfat dry milk has no standardized protein level.
Instant Nonfat Dry Milk is produced in a manner to improve its solubility characteristics. INDM is also fortified with vitamins A and D. Most INDM is used for beverage purposes but can be used for soups, salad dressings, diet drinks, infant formula and bread.
Whole / Full Cream Milk Powder
Fat Filled Milk Powder
Milk Permeate / Whey Permeate / Deproteinized Whey
A milk powder that is created from pasteurized, homogenized, and condensed whole milk. Whole milk powder contains 26 – 28.5% milk fat and less than 5% moisture content. Most whole milk powder is used for beverage purposes but can be used in candy making, bakery products, soups, sauces and dry mixes.
Fat filled milk powder is milk powder that has a fat content similar to whole milk powder, but instead of butterfat contains vegetable fats, for example palm oil. The fat is added to skim milk and then the product is dried.
Permeate is produced by the removal of protein and other solids from milk or whey, resulting in a product with a high concentration of lactose.
Cheese
Butter Salted / Unsalted
Butter Oil / AMF (Anhydrous Milk Fat)
Cheese is made directly from milk by coagulating or curdling milk, stirring and heating the curd, draining the whey and collecting or pressing the curd. We offer a variety of cheeses, such as: Cheddar, Mozzarella, Gouda, Edam, Swiss, Parmesan, Blue Cheese, Colby Jack, Cream Cheese, and Analogue Cheese.
Grade AA sweet cream, lightly salted butter made from freshly pasteurized sweet cream. Contains 1.5 – 2% added salt.
Grade AA sweet cream, lightly salted butter made from freshly pasteurized sweet cream. Contains 1.5 – 2% added salt.
Milk fat that is created from the removal of moisture and solids-non-fat from pasteurized cream. AMF contains no less than 99.8% milk fat and less than .20% moisture content.
Sweet Whey Powder
Whey Protein Concentrate
Milk Protein Concentrate
Whey powder that is created by drying fresh pasteurized whey with no preservatives added. It has about 11-14.4% protein content. It is used in bakery products, desserts, sauces, salad dressing, beverages, confections, soups and a variety of snack foods.
Whey powder that is created by drying fresh pasteurized whey with no preservatives added. It is available in a range of percentages of protein content. It is an excellent source of dairy protein and is used in a variety of food processing applications. WPC 34%; WPC 55%; WPC 80%
Dairy protein that is created from ultra-filtration and low heat spray of fresh milk. It is available in a range of percentages of protein content and is available in low, medium or high heat treatments.
Milk Protein Concentrate 70%
Milk Protein Isolate
Buttermilk Product (BMP)
MPC 70: Dairy protein that is created from ultra-filtration and low heat spray of fresh milk. It is used in a wide variety of food products to increase the nutritive value and increase the protein content. It contains about 70% protein content.
Dairy protein that is created from ultra-filtration and low heat spray of fresh milk. It is the highest quality of pure milk protein. It contains about 95% protein content.
Dry milk powder that is created from churned, pasteurized and condensed butter. BMP has a protein concentrate of greater than or equal to 30%. It contains no added preservatives or other chemicals. It is used in bakery products, dry mixes, beverages, cheese products, salad dressing and a variety of snack foods.
Buttermilk Powder (DBM)
Dairy Powder Blends
Sodium Caseinate
Dry milk powder that is created from churned, pasteurized and condensed butter. DBM has a protein concentrate of greater than or equal to 30%. It contains no added preservatives or other chemicals. It is used in bakery products, dry mixes, beverages, cheese products, salad dressing and a variety of snack foods.
A variety of blends of whole and skim milk powder are available to better serve your company’s needs. Please inquire about the specifics of these products by contacting one of our dairy sales team members.
Sodium Caseinate is the biochemical name for casein, which is a type of protein found in animal and human milk. Casein is not coagulated by heat but by a chemical reaction. It is often used in cheesemaking for clotting. It is also used as a food additive and for industrial purposes.
Calcium Caseinate
Whipping Cream
Table Cream
Dairy protein that is created from the acid precipitation of casein. After separation the fresh casein curd is washed and converted into caseinate and dried.
High-fat dairy cream obtained from the separation of milk fat from pasteurized milk. Whipping cream contains between 30–36% milk fat and is ideal for whipping, cooking, and baking applications where rich texture and flavor are desired.
Medium-fat dairy cream produced by blending milk and cream to achieve a smooth, pourable consistency. Table cream typically contains 18–30% milk fat and is used to enrich coffee, sauces, and desserts with a creamy taste and texture.
Dairy Product Types and Logistical Services
With 30+ years of experience in trade and distribution of beef products, we have learned the importance of our partnerships and work hard to add value to your business at every step of the supply chain process, from procurement, management and logistics, compliance, finance, and branding of your chicken products.
