Dairy Products & Ice Cream Flavours

What we have

Flavours for pasteurized and UHT milk.
Flavours for stirred, set and drinking yogurts, etc.
Flavours for dairy desserts such as custards, mousses, and gelatin desserts, etc.
Flavours for butter and cheese products and margarine, etc.
Flavours for powdered milk, nutritious powders, sweetened condensed milk, etc.
Flavours for ice-cream and sorbets, etc.

Some applications:

We provide flavours for both types of milk: Pasteurized and UHT

Pasteurization Milk

Pasteurization milk is a simple heating and cooling process, discovered in the 19th century, that makes all milk safe to drink.

UHT Milk

Milk that has been heated to a very high temperature to preserve it

Any kinds of yogurt

Stirred-style yogurt

Made from fermenting milk into jacketed fermentation tank. After fermentation, the content will be stirred and added fruit and flavour into it. Then, stirred yogurt is cooled, packaged, and stored at refrigeration temperatures.

Set-style yogurt

Set-style yogurt as known as French style, the milk is inoculated with ferments and added with other ingredients (fruit preparation, sugar, flavours…) before packaging. The fermentation process occurs in packages during the incubation period after which the product is cooled and stored at refrigeration temperatures.

Drinking yogurt

Drinking yogurt is stirred yogurt that has a low total solids content, and which has undergone homogenization to further reduce the viscosity. Sweetener, flavouring and coloring ingredients may then be added, and the product is packed in bottles.

Greek yogurt

Greek yogurt: is traditionally obtained by straining normal yogurt, which gives it a thicker texture.

Dairy desserts

Custard

Custard: a variety of culinary preparations based on milk or cream cooked with egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin.

Mousses

Mousse is a soft prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. A mousse may be sweet or savory.

Gelatin desserts

Gelatin dessert: is made with sweetened and flavoured gelatin. They can be made by combining plain gelatin with other ingredients or by using a pre-mixed blend of gelatin with additives. Fully prepared gelatin desserts are sold in a variety of forms, ranging from large decorative shapes to individual serving cups.

Butter, Cheese & Margarine:

Butter

A pale yellow edible fatty substance made by churning cream and used as a spread or in cooking.

Cheese

Cheese is a food product made from cheese and other unfermented dairy ingredients mixed with emulsifiers. Additional ingredients, such as vegetable oils, salt, food coloring, or sugar may be included.

Margarine

A butter substitute made from vegetable oils or animal fats.

Other types of Milk products:

Powdered milk

Powdered milk or dried milk is a manufactured dairy product made by evaporating milk to dryness. One purpose of drying milk is to preserve it; milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated, due to its low moisture content. Another purpose is to reduce its bulk for economy of transportation.

Nutritious Powders

Nutritious Powder or Protein powder is a popular nutritional supplement. Protein is an essential macronutrient that helps build muscle, repair tissue, and make enzymes and hormones. Using protein powder may also aid weight loss and help people tone their muscles.

Condensed milk

Sweetened condensed milk: (Cookery) milk reduced by evaporation to a thick concentration, with sugar added.

BUTTERMILK

BUTTERMILK was the liquid left behind after churning butter out of cream.

MILK KEFIR

MILK KEFIR: a probiotic beverage, is made with cow’s milk, goat’s milk, or coconut milk and a starter culture, such as KEFIR GRAINS.

Various categories within Ice Cream:

Ice Cream

Ice cream is made of milk, cream, sugar, and sometimes egg yolks (French style). The ingredients are cooked together, cooled, and churned at a fairly high speed to incorporate air and increase its volume. Ice cream is served at a fairly cold temperature that makes scoops hold together, and the finished product is smooth, light-textured, and creamy.

Gelato (Italian style)

Gelato (Italian style): The custard base is similar to ice cream’s, but has a higher proportion of milk and a lower proportion of cream and eggs (or no eggs at all). It is churned at a much slower rate, incorporating less air and leaving the gelato denser. Gelato is served at a slightly warmer temperature, so its texture stays silkier and softer. Because it has a lower percentage of fat than ice cream, the main flavor ingredient really shines through.

Sorbet

Sorbet: sorbet and sherbet are dairy free alternatives. Their milk fat content is between 1 and 2 percent with a slightly higher sweetener content than ice cream.

Sorbet contains just fruit and sugar – no dairy

Sherbet

Halfway between sorbet and ice cream, sherbet is basically sorbet with a bit of milk added. And it is always fruit-based.

Explore the List of Dairy & Ice Cream Flavours Products at Viet Huong

Driven by the commitment to help our customers produce exceptional products, our Sales Team stands ready to assist you. Whether you need samples, want to discuss product specifications, or explore our extensive portfolio of flavours, fragrances, extracts, additives, and seasonings, we encourage you to reach out and initiate a dialogue with us today.