Dairy Products

N-May is the key vendor for most large scale traders and manufacturers of Milk and Dairy Products in Asia, Middle East and Africa. Our Customers present in India, Bangladesh, Malaysia, Philippines, Singapore, Hong Kong, China, Taiwan, Sri Lanka, UAE, Oman, Qatar, Saudi Arabia, Egypt and various other countries.

Milk products like butter, curd, ghee, etc have become an essential part of our food and are consumed in good quantity every day. In spite of the huge demand, which exists for such milk based items, conventional methods are employed for producing these items. Therefore, the export demand from our subsidiary for these has gone up tremendously, thus providing great potential for export.

N-May Deals in various dairy products like Fresh Milk, Skimmed Milk Powder, Whole Milk Powder, Fat Filled Milk Powder, Full Cream Milk Powder, Ghee, Anhydrous Milk Fat, Whey Powder, Lactose, Butter and various other milk derivatives.

Fresh Milk

Our Fresh Milk has added vital minerals and vitamins. Compared to just milk, it has 50% more Calcium and double the Vitamins A & D. It also contains Vitamin B2 for releasing the bodys energy and Vitamin B12 for blood formation and healthy growth.

Our Fresh Milk contains:

Vitamin B2 and Vitamin B12

1.5 times more Calcium

2 times more Vitamin A

2.5 times more Vitamin D

Our Fresh Milk is available in 3 variants:

  • Full Cream Milk
  • Toned Milk
  • Double Toned Milk

Powdered Milk And Skimmed Milk Powder

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.

Our Skimmed Milk Powder is made from fresh full fat milk and is completely free from artificial flavors and colors. Skimmed milk is also known as fat free milk. Milk powders contain all twenty-one standard amino acids, the building blocks of proteins, and are high in soluble vitamins and minerals. The typical average amounts of major nutrients in the nonfat dry milk are (by weight) 36% protein, 52% carbohydrates (predominantly lactose), calcium 1.3% and potassium 1.8%

Whole Milk Powder

Whole milk powder, on the other hand, contains on average 25-27% protein, 36-38% carbohydrates, 26-40% fat, and 5-7% ash (minerals). Inappropriate storage conditions such as high relative humidity and high ambient temperature can significantly degrade the nutritive value of milk powder

Fat Filled Milk Powder

Our High Fat Filled milk powder is made by spray drying fresh pasteurized whole milk. It is a soluble powder suitable for recombined milks, confectionery, and snack foods. It has a typical milk fat content of 31%.

Full Cream Milk Powder

This is a premium milk powder produced from fresh, high quality full-fat milk, Full cream milk powder mixes easily to provide a delicious creamy milk taste and is fortified with vitamins to provide essential nutrients for a healthy life.

Pure Ghee

Ancient Sanskrit literature describes ghee as "food fit for God" and a commodity of enormous value. Ghee is a type of clarified butter that is prepared by boiling butter and removing the residue. The term shuddh ghee, however, is not used in many regions as partially hydrogenated oils are marketed as pure ghee in some areas. Our Ghee is pure ghee, produced from directly supplied fresh milk of the highest quality. The ghee is manufactured under utmost hygienic conditions, using the most modern equipment. It is completely untouched by hand. The combined factors ensure that it is tasty, has a traditional granular texture and gives off a rich and mouth-watering aroma.

Our Ghee is a healthy product. It contains plenty of antioxidants, easily absorbs vitamins and minerals from other foods and helps strengthen the bodys immune system. It also consists of high concentrations of butyric acid that inhibits the growth of cancerous tumours.

AVAILABLE IN: Tin containers – 15 kg Jars -1.940 ltr, and 4.850 ltr

Anhydrous Milk Fat

Anhydrous milk fat is made by removal of practically all of the moisture and nonfat solids from pasteurized cream. It is a superior form of Ghee. The 40% milk fat cream is first concentrated to 70% to 80% milk fat, and then the high-fat cream is processed through a specialized phase inversion unit or separator. The milk fat is then concentrated in separators and vacuum-dried to remove residual moisture. Anhydrous milk fat contains no less than 99.8% milk fat and not more than 0.10% moisture.


Butter is made by separating clean and wholesome cream from milk. Our butter is 82% pure. We supply three variants of butter:

  • Lactic Butter
  • Salted Butter
  • Unsalted Butter

Available in: 20-25 kg Bricks

Whey Powder

Whey collected from cheese production is a valuable raw material for producing whey powder. Whey is a by-product of cheese making, formed when the cheese curds separate from the milk or cream. After the curds are formed, the remaining liquid is called whey; it is typically thin and watery and will sometimes have a bluish tinge, but this depends on the quality and type of milk used. Most commonly known as an excellent source of protein, whey also offers high amounts of vitamins, minerals, and lactose. We also provide sweetened Whey Powder. Sweet whey powder is produced as a by-product of cheese manufacturing. It contains 70% lactose (milk sugar) and less than 2% fat. Sweet whey powder is a high calcium food and a moderate source of protein. It can be further extracted and isolated to obtain higher protein content.

De-Mineralized Whey Powder is available as:

  • A) 40%
  • B) 50%
  • C) 70%
  • D) 90%


Lactose is a disaccharide sugar derived from galactose and glucose that is found in milk. Lactose makes up around 2~8% of milk. It is also commonly referred to as "milk sugar."
It is available as:

A) 100 Mesh B) 200 Mesh C) Pharma

Lactose is widely used as a filler or filler-binder in the manufacture of pharmaceutical tablets and capsules. The general properties of lactose that contribute to its popularity are its:

  • cost effectiveness;
  • availability;
  • bland taste;
  • excellent physical and chemical stability; and
  • water solubility

N-May promises a high quality and a healthy product. The derivations of these products are done by modern techniques, maintaining a good hygiene level.