The amount of dairy foods you need to eat depends on your age. The amount each person needs can vary between 2 and 3 cups each day. Those who are very physically active may need more. Recommended daily amounts are shown in the table below.

The product is a solid emulsion of water in oil, pale yellow, creamy and homogenous with no streakiness or evident free moisture. Manufactured from fresh pasteurised cream derived from whole cow-milk, chilled and aged prior to churning on a continuous butter-maker to give a finished product with not less than 80% fat and non-salted.

Produced from fresh, high quality, full-fat milk by a spray-drying process

The product is a solid emulsion of water in oil, pale yellow, creamy and homogenous with no streakiness or evident free moisture. Manufactured from fresh pasteurised cream derived from whole cow milk, chilled and aged prior to churning and salting on a continuous butter-maker to give a finished product of not less than 80% fat and a salt content not exceeding 2.0%.

Skim milk powder is obtained by removing water from pasteurized skim milk. It contains 5% or less moisture (by weight) and 1.5% or less milk fat (by weight). By removing moisture to the greatest extent possible, microbial growth is prevented. Skim Milk powder is classified for use as an ingredient according to the heat treatment used in its manufacture.

Powdered eggs are fully dehydrated eggs. They are made using spray drying in the same way that powdered milk is made. The major advantages of powdered eggs over fresh eggs are the price, reduced weight per volume of whole egg equivalent, and the shelf life. Other advantages include smaller usage of storage space, and lack of need for refrigeration. Powdered eggs can be used without rehydration when baking, and can be rehydrated to make dishes such as scrambled eggs and omelettes.