Institutional Products

Institutional Products

Sterling Agro offers the largest multi-product basket to multinationals such as Nestle, Glaxo SmithKline, Cadbury and Britannia in India. It also meets the needs of many more bakery confectionary, ice cream and pharmaceutical industries in India.

Sterling is a reputed exporter and has maintained its presence in countries like Japan, Philippines Indonesia, Egypt, Gulf and African countries serving various types of industries and customer needs including back-end development.

Packaging Available

  • Butter (Salted/Unsalted)
  • Whole Milk Powder
  • Skimmed Milk Powder
  • Barrel of Butter Oil
  • Tin of Anhydrous Milk Fat
  • 25 KG
  • 25 KG
  • 25 KG
  • 210 KG
  • 15 KG
  • nova unsalted butter
  • nova spray dried milk powder
  • nova spray dried smp powder
  • nova anhydrous milk fat
  • nova anhydrous milk fat 210 kg

Export Packs

  • A-one SMP owder spray dried
  • nova gold dairy products
  • nova gold full cream dairy powder

We encourage our esteemed clients to come and experience what we have to offer. For export products please contact ravin@steragro.com

SKIMMED MILK POWDER

ADPI EXTRA GRADE- Medium Heat

A high quality skimmed milk powder produced by the concentration of milk solids by evaporation and drying.

APPLICATIONS

The powder can be used in the fortification of yoghurt milks, desserts, sauces and gravies.lt is ideal for the use in milk chocolates, ice cream mixes, bakery industry and is a useful ingredient for recombination.

TECHNICAL SPECIFICATIONS

  • Physical & Chemical
  •  
  • Test Protocol
  • Flavour and Odour
  • Clean flavour and free from foreign taints and odours.
  • ADPI Bulletin W-16(2002)
  • Scorched Particle
  • Max. Disc B or Better
  • ADPI Bulletin W-16(2002)
  • Insolubility Index
  • Max. 1.00 ml
  • IDF 26A/1988
  • Moisture %
  • Max. 4.0
  • IDF 26A/ 1993
  • Fat %
  • Max. 1.25
  • IDF 1C & 16C/1987
  • Protein %
  • Min. 34.0
  • IDF 185/2000 modified
  • Ash %
  • Max. 8.20
  • AOAC 945.45:1995
  • Acidity %
  • Max. 0.15
  • ADPI Bulletin W-16(2002)
  • WPNI Index
  • 1.51 - 6.00 mg/g
  • ADPI Bulletin W-16(2002)
  • Microbiological
  •  
  •  
  • SPC
  • Clean flavour and free from foreign taints and odours.
  • ADPI Bulletin W-16(2002)
  • Scorched Particle
  • Max. Disc B or Better
  • ADPI Bulletin W-16(2002)
  • Insolubility Index
  • Max. 1.00 ml
  • IDF 26A/1988
  • Moisture %
  • Max. 4.0
  • IDF 26A/ 1993
  • Fat %
  • Max. 1.25
  • IDF 1C & 16C/1987
  • Protein %
  • Min. 34.0
  • IDF 185/2000 modified
  • Ash %
  • Max. 8.20
  • AOAC 945.45:1995
  • Acidity %
  • Max. 0.15
  • ADPI Bulletin W-16(2002)
  • WPNI Index
  • 1.51 - 6.00 mg/g
  • ADPI Bulletin W-16(2002)

PACKAGINGS AVAILABLE

25 kg. for Export packed in heat sealed polyethylene liner in multi-wall paper sea-worthy bags

STORAGE & HANDLING

Product should be stored in a cool dry place, and not exposed to direct sunlight. Shipping at ambient temperature seafreight transport is conducted in precleaned, dry and odourless containers.

SHELF LIFE

Shelf life to be advised on order, which is maximum 12 months.

Full Cream Milk Powder

ADPI EXTRA GRADE

A high quality milk powder produced by the concentration of milk solids by evaporation and drying.

APPLICATIONS

The powder can be used in the fortification of yoghurt milks, desserts, sauces and gravies.lt is ideal for the use in milk chocolates, ice cream mixes, bakery industry and is a useful ingredient for recombination.

TECHNICAL SPECIFICATIONS

  • Physical & Chemical
  •  
  • Test Protocol
  • Flavour and Odour
  • Clean flavour and free from foreign taints and odours
  • ADPI Bulletin W-16(2002)
  • Appearance
  • Light cream in colour, free flowing.
  • ADPI Bulletin W-16(2002)
  • Scorched Particle
  • Max. Disc B or Better
  • ADPI Bulletin W-16(2002)
  • Insolubility Index
  • Max. 1.00 ml
  • IDF 129A/1988
  • Moisture %
  • Max. 4.0
  • IDF 26A/ 1993
  • Fat %
  • Min. 26.0
  • IDF 1C & 16C/1987
  • Protein %
  • Min. 27.0
  • IDF 185/2000 modified
  • Ash %
  • Max. 6.50
  • AOAC 945.45:1995
  • Acidity %
  • Max. 0.11
  • ADPI Bulletin W-16(2002)
  • Microbiological
  •  
  •  
  • SPC
  • Max. 10000 cfu per gm
  • IDF 100A/1987
  • Coilform
  • Absent per 0.1 gm
  • IDF 73A/1985
  • E Coli
  • Absent per gm
  • ISO 7251/1985
  • Salmonella
  • Absent per 25 gm
  • IDF 93A/1985
  • Shigella
  • Absent per 25 gm
  • IDF 93A/1985

PACKAGINGS AVAILABLE

25 kg. for Export packed in heat sealed polyethylene liner in multi-wall paper sea-worthy bags

STORAGE & HANDLING

Product should be stored in a cool dry place, and not exposed to direct sunlight. Shipping at ambient temperature, sea freight transport is conducted in pre-cleaned, dry and odourless containers.

SHELF LIFE

Shelf life to be advised on order, which is maximum 12 months.

Dairy Creamer

A high quality Dairyu Creamer is produced by the concentration of milk solids and sucrose by evaporation and drying.

APPLICATIONS

The powder can be used in the fortification of yoghurt milks, desserts, sauces and gravies.lt is ideal for the use in milk chocolates, ice cream mixes, bakery industry and is a useful ingredient for recombination.

TECHNICAL SPECIFICATIONS

  • Physical & Chemical
  •  
  • Test Protocol
  • Flavour and Odour
  • Clean flavour and free from foreign taints and odours
  • ADPI Bulletin W-16(2002)
  • Appearance
  • Light cream in colour, free flowing.
  • ADPI Bulletin W-16(2002)
  • Scorched Particle
  • Max. Disc B or Better
  • ADPI Bulletin W-16(2002)
  • Insolubility Index
  • Max. 1.00 ml
  • IDF 129A/1988
  • Moisture %
  • Max. 4.0
  • IDF 26A/ 1993
  • Fat %
  • Min. 26.0
  • IDF 1C & 16C/1987
  • Protein %
  • Min. 27.0
  • IDF 185/2000 modified
  • Ash %
  • Max. 6.50
  • AOAC 945.45:1995
  • Acidity %
  • Max. 0.11
  • ADPI Bulletin W-16(2002)
  • Microbiological
  •  
  •  
  • SPC
  • Max. 10000 cfu per gm
  • IDF 100A/1987
  • Coilform
  • Absent per 0.1 gm
  • IDF 73A/1985
  • E Coli
  • Absent per gm
  • ISO 7251/1985
  • Salmonella
  • Absent per 25 gm
  • IDF 93A/1985
  • Shigella
  • Absent per 25 gm
  • IDF 93A/1985

PACKAGINGS AVAILABLE

25 kg. for Export packed in heat sealed polyethylene liner in multi-wall paper sea-worthy bags

STORAGE & HANDLING

Product should be stored in a cool dry place, and not exposed to direct sunlight. Shipping at ambient temperature, sea freight transport is conducted in pre-cleaned, dry and odourless containers.

SHELF LIFE

Shelf life to be advised on order, which is maximum 12 months.

ANHYDROUS MILK FAT

TECHNICAL SPECIFICATIONS

Description

Anhydrous Milk fat is 99.9% pure milk fat, produced only from fresh cream / butter of 100 % Cow milk. Anhydrous Milk fat contains no impurities, chemical additives, preservatives, flavors or foreign fats.

We manufacture AMF through the process of butter making which is carried further into processing after melting and serum separation. Serum separated butterfat is made to cook in low heat under vacuum for almost total removal of water and fatty acid flavours.

NOVA AMF can be used as a Food ingredient in confectionary, bakery, ice-cream and many other consumer products. The product can be recombined with skim milk powder to produce fluid milk & other milk products. It imparts great taste & flavor to the products where it is used as an ingredient.

  • 1.
  • PHYSICAL
  •  
  •  
  • 1.1
  • Flavour
  • Clean and Bland
  •  
  • 1.2
  • Colour
  • Light Yellow
  •  
  • 2.
  • Chemical
  •  
  • Test Protocol
  • 2.1.
  • Moisture (%) Max.
  • 0.10
  • IDF23A : 1966
  • 2.2.
  • Milk Fat (%) Min.
  • 99.90
  • IDF 24 : 1964
  • 2.3.
  • Antioxidants
  • Absent
  • IDF35 : 1966
  • 2.4.
  • F.F.A. (% oleic acid) Max.
  • 0.30
  • IDF6B : 1989
  • 2.5.
  • Peroxide Value(Milli equivalents of oxygen/Kg.of fat) Max.
  • 0.30
  • IDF 74A : 1991
  • 2.6.
  • Additives
  • Absent
  • IDF32 : 1966
  • 2.7.
  • Melting Point
  • 30 - 36°C
  • IDF32 : 1966
  • 3.
  • Microbiological
  •  
  •  
  • 3.1.
  • Standard Plate Count/g, Max.
  • 5000
  • ADPI Bulletin 916
  • 3.2.
  • Coliform / g
  • Absent
  • ADPI Bulletin 916
  • 3.3
  • E. Coli/g
  • Absent
  • BAM - Sept. 2002
  • 3.4.
  • Salmonella/25 g
  • Absent
  • BAM - April 2003
  • 3.5.
  • Shigella/25 g
  • Absent
  • BAM - Jan. 2001

PACKAGINGS AVAILABLE

210 kg Barrel with nitrogen flushing.

STORAGE & HANDLING

The product can be transported and stored without refrigeration. The product should be stored in the sealed package away from sources of heat and light. Once the package has been opened the product should be used within a short time.

SHELF LIFE

Shelf life to be advised on order, which is maximum 12 months.

COW Butter-Salted

TECHNICAL SPECIFICATIONS

Description

A high quality Cow butter to which uniform salting has been done, is produced from fresh pasteurized Sweet Cream of 100% Cow milk.

We manufacture butter by continuous butter making process involving accelerated churning of normal cream in CBM. The NOVA butter is uniformly firm, waxy and easy to slice and spread.

Butter is food ingredient in confectionary, bakery, ice cream and many other consumer products. The products can be recombined with skim milk powder to produce fluid milk and other milk products.

  • 1.
  • PHYSICAL
  •  
  •  
  • 1.1
  • Taste
  • Lightly salted, clean from any rancid or oxidized flavor.
  •  
  • 1.2
  • Odour
  • Free from any objectionable odors.
  •  
  • 1.3
  • Appearance
  • Uniform texture, free from visible water globules.
  •  
  • 1.4
  • Colour
  • Light Pale Yellow
  •  
  • 2.
  • Chemical
  •  
  •  
  • 2.1
  • Moisture (%) Max.
  • 16.00
  • IDF23A : 1988
  • 2.2
  • Milk Fat (%) Min.
  • 82.50
  • IDF24 : 1964
  • 2.3
  • Milk non fat solids (%) Max.
  • 1.50
  • IDF11A : 1986
  • 2.4
  • Common salt (%) Max.
  • 1.50
  • ISDF12 : 2004
  • 2.5
  • Antioxidants
  • 1.50
  • IDF23A : 1988
  • 2.6
  • F.F.A. (% oleic acid) Max.
  • Absent
  • IDF35 : 1966
  • 2.7
  • Peroxide Value
  • 0.30
  • IDF6B : 1989
  • 2.8
  • Additives
  • Absent
  • IDF23A : 1991
  • 3.
  • Microbiological
  •  
  •  
  • 2.1
  • Standard Plate Count/g, Max.
  • 5000
  • ADPI Bulletin 916
  • 2.2
  • Coliform / 0.1g
  • Absent
  • ADPI Bulletin 916
  • 2.3
  • E. Coli/g
  • Absent
  • BAM - Sept. 2002
  • 2.4
  • Yeast & Moulds /g
  • Max.50
  • BAM - Jan. 2001
  • 2.5
  • Salmonella/25 g
  • Absent
  • BAM - April 2003
  • 2.6
  • Shigella/25 g
  • Absent
  • BAM - Jan. 2001
  • 2.7
  • Staph.aureus / 0.1g
  • Absent
  • BAM - Jan. 2001
  • 2.8
  • L.monocytogens / 25g
  •  
  • BAM - Jan. 2003

PACKAGINGS AVAILABLE

10 gm chiplet, 100 g/500 g in consumer pack & 25 kg. Bulk Block , packed in 5 Ply Corrugated Box .

STORAGE & HANDLING

Product should be stored at - 18° C or below temperature.

SHELF LIFE

Shelf life to be advised on order, which is maximum 12 months from production month.

UNSALTED LACTIC BUTTER

TECHNICAL SPECIFICATIONS

Description

A high quality Unsalted Lactic Cow butter is produced from fresh Pasteurized Sweet Cream of 100% Cow milk.

Sweet cream separated from fresh milk which is churned after cream maturation and lactic ferments added directly in the butter. The raw material is pure cow milk, to which no preservatives, neutralizers, or any other chemicals are added.

Butter is a Food ingredient in confectionery, bakery and other applications like cooking, sauteing & frying.

  • 1.
  • PHYSICAL
  •  
  •  
  • 1.1
  • Taste
  • Tangy & Lactic, free from any rancid or oxidized .
  •  
  • 1.2
  • Odour
  • Free from any objectionable odors.
  •  
  • 1.3
  • Appearance
  • Uniform texture, free from visible water globules.
  •  
  • 1.4
  • Colour
  • Uniform, Light Pale Yellow
  •  
  • 2.
  • Chemical
  •  
  •  
  • 2.1
  • Moisture (%) Max.
  • 16.00
  • IDF23A : 1988
  • 2.2
  • Milk Fat (%) Min.
  • 82.50
  • IDF24 : 1964
  • 2.3
  • Milk non fat solids (%) Max.
  • 1.50
  • IDF11A : 1986
  • 2.4
  • Antioxidants
  • Absent
  • IDF35 : 1966
  • 2.5
  • F.F.A. (% oleic acid) Max.
  • 0.30
  • IDF6B : 1989
  • 2.6
  • Peroxide Value
  • 0.30
  • IDF74A : 1991
  • 2.7
  • pH
  • 4.50-5.50
  •  
  • 3.
  • Microbiological
  •  
  •  
  • 2.1
  • Standard Plate Count/g, Max.
  • 5000
  • ADPI Bulletin 916
  • 2.2
  • Coliform / 0.1g
  • Absent
  • ADPI Bulletin 916
  • 2.3
  • E. Coli/g
  • Absent
  • BAM - Sept. 2002
  • 2.4
  • Yeast & Moulds /g
  • Max.50
  • BAM - Jan. 2001
  • 2.5
  • Salmonella/25 g
  • Absent
  • BAM - April 2003
  • 2.6
  • Shigella/25 g
  • Absent
  • BAM - Jan. 2001
  • 2.7
  • Staph.aureus / 0.1g
  • Absent
  • BAM - Jan. 2001
  • 2.8
  • L.monocytogens / 25g
  • Absent
  • BAM - Jan. 2003

PACKAGINGS AVAILABLE

25 kg in Bulk Block, packed in 5 Ply Corrugated Box.

STORAGE & HANDLING

Product should be stored at (-) 18 Deg. Celsius or below temperature.

SHELF LIFE

Shelf life to be advised on order, which is maximum 12 months from production month.

COW Butter Unsalted

TECHNICAL SPECIFICATIONS

Description

A high quality Cow butter is produced from fresh pasteurized Sweet Cream of 100% Cow milk. We manufacture butter by continuous butter making process involving accelerated churning of normal cream in CBM. The NOVA butter is uniformly firm, waxy and easy to slice and spread.

Butter is food ingredient in confectionary, bakery, ice cream and many other consumer products. The products can be recombined with skim milk powder to produce fluid milk and other milk products.

  • 1.
  • PHYSICAL
  •  
  •  
  • 1.1
  • Taste
  • Clean from any rancid or oxidized flavor.
  •  
  • 1.2
  • Odour
  • Free from any objectionable odors.
  •  
  • 1.3
  • Appearance
  • Uniform texture, free from visible water globules.
  •  
  • 1.4
  • Colour
  • Light Pale Yellow
  •  
  • 2.
  • Chemical
  •  
  •  
  • 2.1
  • Moisture (%) Max.
  • 16.00
  • IDF23A : 1988
  • 2.2
  • Milk Fat (%) Min.
  • 82.50
  • IDF24 : 1964
  • 2.3
  • Milk non fat solids (%) Max.
  • 1.50
  • IDF11A : 1986
  • 2.4
  • Antioxidants
  • Absent
  • IDF35 : 1966
  • 2.5
  • F.F.A. (% oleic acid) Max.
  • 0.30
  • IDF6B : 1989
  • 2.6
  • Peroxide Value
  • 0.30
  • IDF74A : 1991
  • 2.7
  • Additives
  • Absent
  • IDF32 : 1966
  • 3.
  • Microbiological
  •  
  •  
  • 2.1
  • Standard Plate Count/g, Max.
  • 5000
  • ADPI Bulletin 916
  • 2.2
  • Coliform / 0.1g
  • Absent
  • ADPI Bulletin 916
  • 2.3
  • E. Coli/g
  • Absent
  • BAM - Sept. 2002
  • 2.4
  • Yeast & Moulds /g
  • Max.50
  • BAM - Jan. 2001
  • 2.5
  • Salmonella/25 g
  • Absent
  • BAM - April 2003
  • 2.6
  • Shigella/25 g
  • Absent
  • BAM - Jan. 2001
  • 2.7
  • Staph.aureus / 0.1g
  • Absent
  • BAM - Jan. 2001
  • 2.8
  • L.monocytogens / 25g
  • Absent
  • BAM - Jan. 2003

PACKAGINGS AVAILABLE

25 kg. Bulk Block , packed in 5 Ply Corrugated Box .

STORAGE & HANDLING

Product should be stored at (-) 18 Deg. Celsius or below temperature.

SHELF LIFE

Shelf life to be advised on order, which is maximum 12 months from production month

INSTANT FAT FILLED POWDER- FFP 100

ADPI EXTRA GRADE

Technical Specification

  • PHYSICAL & Chemical
  •  
  • Test Protocol
  • Flavour and Odour
  • Clean flavour and free from foreign taints and odours.
  • ADPI Bulletin 916
  • Appearance
  • Creamy yellow in colour, free flowing.
  • ADPI Bulletin 916
  • Scorched Particle
  • Max. Disc B or Better
  • ADPI Bulletin 916
  • Insolubility Index
  • Max. 0.50 ml
  • IDF 26A/1988
  • Moisture %
  • Max. 4.0
  • IDF 26A/1993
  • Fat %
  • Min. 28.0
  • IDF 1C & 16C/1987
  • Protein %
  • Min. 24.0
  • IDF 185/2000 modified
  • Ash %
  • Max. 5.50
  • AOAC 945.45:1995
  • Acidity %
  • Max. 0.12
  • ADPI Bulletin 916
  • Lecithin
  • Appx 0.35 %
  •  
  • Wettability
  • Max. 30 secs. At 20 C
  • Niro A 5a method
  • Vitamin A
  • Min. 3300 - 3500 I.U./100gm
  •  
  • Vitamin D
  • Min. 300 - 500 I. U./100gm
  •  
  • Microbiological
  •  
  •  
  • SPC
  • Max. 10000 cfu per gm
  • IDF 100A/1991
  • Coliform
  • Absent per 0.1 gm
  • IDF 73A/1985
  • E coli
  • Absent per gm
  • ISO 7251/1985
  • Staphylococcus( Coagulase +ve )
  • Absent per gm
  • IDF 60B/1990
  • Salmonella
  • Absent per 25 gm
  • IDF 93A/1985
  • Yeast & Mold
  • Absent per gm
  • IDF 94B/1990

Ingredients

Milk solids, Vegetable fat, Lecithin ( emulsifier ), Beta carotene (coloring agent ), Calcium carbonate. Contains added Vitamin A & D.

PACKAGINGS AVAILABLE

25 kg. for Export packed in heat sealed polyethylene liner in multi-wall paper sea-worthy bags

STORAGE & HANDLING

Product should be stored in a cool dry place, and not exposed to direct sunlight.

SHELF LIFE

Shelf life to be advised on order, which is maximum 12 months.