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Historically, the Anchor brand of milk products in New Zealand was owned by the New Zealand Dairy Group, which merged with Kiwi Co Operative in 2001 to form Fonterra.. As the merger would leave New Zealand with virtually no competition in the domestic dairy sector, government legislation was required for Fonterra to be formed.
Fonterra Co-operative Group Limited is a New Zealand multinational publicly traded dairy co-operative owned by New Zealand farmers. [8] The company is responsible for approximately 30% of the world's dairy exports [9] and with revenue exceeding NZ $22 billion, [10] making it New Zealand's largest company.
Cream cheese is a soft, usually mild-tasting fresh cheese made from milk and cream. [ 3 ] [ 4 ] Cream cheese is not naturally matured and is meant to be consumed fresh, so it differs from other soft cheeses such as Brie and Neufchâtel .
Fresh cheeses and curds, the soft, curdled part of milk (or skim milk) used to make cheese; Chhena and paneer; Cream cheese, produced by the addition of cream to milk and then curdled to form a rich curd or cheese; Whey cheese is a dairy product made from whey and thus technically not cheese. Heat and acid coagulation Ricotta, acidified whey cheese
The a2 Milk Company is the successor of A2 Corporation Limited, a New Zealand company founded in 2000 by Dr Corran McLachlan, who was researching health effects of A1 beta-casein, and Howard Paterson, who was one of New Zealand's richest men, a significant dairy farmer, and a stakeholder in Fonterra, a dairy cooperative.
Pie susu (Indonesian: pai susu, lit. 'milk pie') is an Indonesian custard tart pastry consisting of a shortcrust pastry filled with egg custard and condensed milk . This traditional Indonesian dessert pastry is very flat with only one very thin layer of custard.
Bumbu is the Indonesian word for a blend of spices and for pastes and it commonly appears in the names of spice mixtures, sauces and seasoning pastes. The official Indonesian language dictionary describes bumbu as "various types of herbs and plants that have a pleasant aroma and flavour — such as ginger, turmeric, galangal, nutmeg and pepper — used to enhance the flavour of the food."
The cheese is a blend of cream, milk, and fresh and aged cheeses, particularly comté, which are pasteurized to stop the ripening process. Versatile and keeping due to its pasteurization process, Laughing Cow can remain unrefrigerated for a limited length of time.