With Muldoon Dairy’s contacts in the industry we are able to source for our customers the variety, style, age of product they need. Below is a list of just a few of the varieties we sell. If there is one you need or would like formulated to your specifications give us a call that is what we love to do. If you are having trouble marketing your current products we will help you build a customized marketing program for your dairy products.
The following is a list of the most popular cheeses we market:
• Baby Swiss
• Cheese Blends/Spreads
• Cold Pack
• Monterey Jack
• Pizza Cheese
• Processed Cheese
• Smoked Gouda
The above cheese are just a few of the varieties available. They come in bulk food service sizes (40 # up to 500# Blocks/Barrels)down to 5# retail deli loafs and 5# bags of shredded cheese. We also offer retail cuts and sliced packages/trays of these cheeses.
Breaded Mozzarella Sticks
Butter & Milk Fat
First churned some 4000 years ago, butter became a basic and important food. It all began, so the story goes, one hot day when a Nomad tied a pouch of milk to his horse's neck and later found the heat and jostling had churned a tasty yellow product. Before butter became exclusively a food, it was used as money. Its value was recognized by the Pilgrims who stored several tubs aboard the Mayflower.
For years, butter production was an individual home activity. Cream was mixed in a container to form butter lumps. As the butter became thicker, the liquid buttermilk was drawn off, the butter washed and removed. Churns evolved from skin pouches to earthenware pots which were rocked, shaken or swung to separate the fat. Later, the dasher, a wooden stick with a blunt end was used to churn butter in a conical wooden vessel. Eventually modern production techniques developed glass and metal churns.
Butter is an important ingredient for great tasting bakery products. Not only does it help to impart the characteristic flavor to fresh baked goods, but it helps in maintaining crumb softness, aids in the development of flaky crusts and pastries and provides significant added value.
Butter (80%-82%) and its concentrated form Anhydrous Milk Fat (99%) are also used in making cheese spreads, cold pack cheese and ice cream.
Bulk: Size dimensions vary. Typical dimensions are 1 cubic foot, 30 lb. 25 kg, and 68 lb. Packed in poly-lined cartons
Retail Forms of Butter
1 pound solids: One pound solid blocks of butter wrapped in grease resistant paper. Can be packed in Elgin, Eastern and Western style butter cartons.
1 pound quarters: Four sticks individually wrapped and packed in various styles – Elgin, Eastern, Western Cartons.
Foodservice Forms of Butter
1 pound quarters: Four sticks individually wrapped and packed in various styles – Elgin, Eastern, Western.
Individual service portions:
Chips - Individual die cut pats of butter adhered to grease proof paper. Most popular 90 count - 3 sheets per pound.
Reddies - Individual pats on paperboard cards with grease proof paper cover. Packed in trays. Most popular size 90 count - 45 pats in half-pound tray.
Continentals - Foil wrapped portions salted or unsalted packed in trays for food service use.
Cups - Portions in plastic cups with peelable heat sealed lids. Tumble packed or collated.
Muldoon Dairy sells only the highest quality USDA Grade A butter/milkfat in all forms of butter listed above. The varieties available are:
Milk Fat (99%), Cultured European Style Butter (82%) lightly salted/unsalted, US Style Butter (80%) lightly salted/unsalted
When you need butter or milk fat, a variety of types are available, including:
• Anhydrous Milk Fat (99%)
• Anhydrous Milk Fat Blends
• Salted Butter (80%/82%)
• Unsalted Butter 80 %
• Unsalted Butter 82%
• Unsalted Lactic Butter
• Lightly Salted Butter
• Sour Cream
Dry Milk Powders
When the majority of moisture is removed from milk, the result is dry milk. Moisture content for dry milk is usually less than 5%. So think of dry milk ingredients as authentic milk products with a greatly extended shelf life. The two most common types of dry milk ingredients are dry whole milk (DWM) and nonfat dry milk (NFDM). Advances in processing technology and equipment have resulted in a growing range of tailor-made dry milk ingredients including low-sodium and instantized.
These products are choice ingredients for food processors because of their functional, nutritional and organoleptic characteristics in food applications as well as their storage and economic versatility. Common applications include dry mixes, bakery products, beverages, confections, dairy foods, salad dressings, meat products, sauces and soups. In addition to that we offer a full line of Infant Formula.
Muldoon Dairy offers a variety of Dry Milk Powders:
• Buttermilk Powder Dry buttermilk is light cream in color with a clean, pleasing, sweet dairy taste. Typically, dry buttermilk is obtained by drying liquid buttermilk that was derived from the churning of butter and pasteurized prior to condensing. DBM has protein content not less than 30%. It may not contain, or be derived from, NDM, dry whey or products other than buttermilk and contains no added preservative, neutralizing agent or other chemical.
• Dry Whole Milk (DWM) is white to light cream in color with a clean, pleasing taste. Typically, dry whole milk is obtained by removing water from pasteurized, homogenized or non-homogenized milk. It may alternatively be manufactured by blending fluid, condensed or nonfat dry milk with liquid or dry cream or with fluid, condensed or dry milk, provided the composition of the dry whole milk conforms to the standard of identity, which says it must contain between 26% and 40% milk fat (by weight) on an “as is” basis and not more than 5% moisture (by weight) on a milk solids-not-fat basis. By removing moisture to the greatest extent possible, microbial growth is prevented. Vitamin A and/or D fortification of dry whole milk is an acceptable option.
By removing moisture to the greatest extent possible, microbial growth is prevented. Vitamin A and/or D fortification of dry buttermilk is an acceptable option. Product should be stored and shipped in a cool, dry environment with temperatures below 80ºF and relative humidity below 65%. Stocks should be rotated and utilized within 8-9 months. Applications include bakery products, frozen desserts, dry mixes, beverages, dairy products, frozen foods, salad dressings and snack foods
• Instant Whole & Non-Fat Dry Milk Instant whole and nonfat dry milk is dry milk, which has been produced in a manner to substantially improve its dispersing and reconstitution characteristics. If lactose is used as a processing aid, the amount shall be only that necessary to produce the desired effect - not to exceed 2.0% of the weight of the nonfat dry milk.
Our Instant Milk are fortified with Vitamins A and D. The vitamins are added to ensure that each quart of the reconstituted product contains 2000 I.U. of Vitamin A and 400 I.U. of Vitamin D, when prepared according to label directions.
• Non-Fat Dry Milk (NFDM) also known as Skim Milk Powder (SMP) is white to light cream in color with a clean dairy flavor. It is manufactured by removing water from pasteurized skim milk. It contains 5% or less moisture (by weight) and 1.5% or less milk fat (by weight). If the fat content is more than 1.5%, it must be declared in the ingredient statement. By removing moisture to the greatest extent possible, microbial growth is prevented.
• Infant Formula we offer a full line of Grade A products that cover all three stages (0-6 months; 6-12 months, 12-36 months). These are available in 400 g and 900g packages and the formulation can be adjusted to your needs. Our infant formula is approved for importation into China.
Whey & Lactose
Whey is a collective term referring to the serum or watery part of milk that remains after coagulation, which occurs primarily in the production of cheese and cottage cheese. The composition of whey varies considerably, depending on the milk source and the manufacturing process involved. But in general, whey is rich in lactose (milk sugar), minerals, vitamins and “whey proteins.”
Natural, functional, and high in nutrition, whey is the ingredient of choice for product developers. Whey ingredients have applications in baked goods, beverages, confections, dairy foods, meat products, salad dressings, nutraceuticals, sauces and soups—with new uses continuously being identified.
Muldoon Dairy Offers the following types of Whey and Lactose:
• Concentrated Whey is the liquid product obtained by the partial removal of water from fresh whey (derived during the manufacture of cheese), which has been pasteurized.
• Dairy Product Solids are modified dairy products (permeates and derivative products) obtained by the removal of protein and/or lactose and/or minerals from milk or whey. Removal of the dairy constituent is accomplished by physical separation techniques such as precipitation, filtration or dialysis. Safe and suitable pH-adjusting ingredients can be used to adjust the acidity of DPS: 10% max. protein, 27% max. ash, 59% min. lactose, 6% max. moisture.
• Dry Acid Whey is an off-white to cream-colored product with a slightly acidic whey flavor. It is manufactured by removing a substantial portion of the water from fresh acid whey (which is whey separated from the production of cheeses, e.g., cottage and ricotta). The whey is pasteurized and no preservatives have been added. Except for moisture, all the constituents of fluid whey are retained in the same relative proportion in dry whey. This product has a titratable acidity of 0.35% or higher on a reconstituted basis.
• Dry Sweet Whey is an off-white to cream-colored product with a normal whey flavor. It is manufactured by removing a substantial portion of water from fresh sweet whey (which is whey separated from the production of cheeses, e.g., cheddar and swiss). The whey is pasteurized and no preservatives have been added. Except for moisture, all the constituents of fluid whey are retained in the same relative proportion in dry whey. This product has a titratable acidity not over 0.16% on a reconstituted basis.
• Lactose: The primary carbohydrate found in mammal’s milk, lactose is often referred to as milk sugar. It is the first and only carbohydrate every newborn mammal consumes in significant amounts. Lactose is isolated from dairy products such as whey and whey permeate, which is available after the production of cheese and/or caseinates. This product and its derivatives are capable of sweetening foods, influencing crystallization, adding viscosity, contributing to nutrition and enhancing flavors. Lactose itself has no aftertaste and has a clean mouth feel. There are many diverse food applications for lactose because of its relative sweetness, browning ability, protein stabilizing qualities, alteration of crystallization, flavor enhancement, selective fermentation and nutritive qualities.
• Reduced Lactose Whey: Dry reduced-lactose whey is a cream to dark cream-colored product with a normal whey flavor. It is manufactured by drying whey that has been treated to remove a portion of the lactose. The lactose content of the dry product is less than 60%. Lactose is removed by physical separation techniques such as precipitation, filtration or dialysis. Safe and suitable pH-adjusting ingredients may be used to adjust the acidity of reduced-lactose whey.
• Reduced Mineral Whey: Dry reduced-minerals whey is a cream to dark cream-colored product with a normal whey flavor. It is manufactured by drying whey that has been treated to remove a portion of the minerals. The ash content of the dry product may not exceed 7%. The minerals are removed by physical separation techniques such as precipitation, filtration or dialysis. Safe and suitable pH-adjusting ingredients can be used to adjust the acidity of reduced-minerals whey.
• Whey Protein Concentrate: Whey protein concentrate is a white to light cream-colored product with a bland, clean flavor. It is manufactured by drying the material resulting from the removal of sufficient non-protein constituents from pasteurized whey so that the finished dry product contains 25% or more protein. The non-protein constituents are removed by physical separation techniques such as precipitation, filtration or dialysis. Safe and suitable pH-adjusting ingredients can be used to adjust the acidity of WPC. There are two types of WPC (34% Protein and 80%Protein).
• Whey Protein Isolate: Whey protein isolate is a white to light cream-colored product with a bland, clean flavor. It is manufactured by drying the material resulting from the removal of sufficient non-protein constituents from pasteurized whey so that the finished dry product contains 90% or more protein. The non-protein constituents are removed by physical separation techniques such as precipitation, membrane filtration and/or ion exchange. Safe and suitable pH-adjusting ingredients can be used to adjust the acidity of WPI. The product is available instantize (water soluble) or non-instantized.
A variety of whey, lactose, and whey concentrates are available, including:
• Instant Whey Protein Concentrate 80%
• Whey Protein Isolate
• Instant Whey Protein Isolate
• Acid Whey
• Whey Protein Concentrate
• Instant Whey Protein Concentrate
• Whey Protein Concentrate 34%
• Whey Protein Concentrate 80%
• Whey Permeate
• Delactosed Whey
• Demineralized Whey
• Sweet Whey
Logistics: Domestic & International Sales
Muldoon Dairy offers it customers a full line of support in getting their products from manufacturer to customer.
These include but are not limited to:
• Warehousing: Bonded, Dry, Refrigerated and Frozen
• Transportation Services-Domestic and International (Truckload, LTL, Bonded,
Air Freight, Rail/Intermodal, Ocean Freight)
• Ocean Container Procurement and Shipping
• Cross Docking
• Inventory control
• Third Party Inspection and Certification to meet Customers Specifications
• Registration and Customs Clearance of International shipments in the
• Note: All warehouse and shipments are insured for full replacement value by Muldoon Dairy at no cost to the customer.