A written reference as innovative as our ingredients

The Recombined Reference is the essential guide to using and applying ingredients for traditional dairy applications including cheese, beverages and cultured. Recombination is the process where dried milk powder is reconstituted back into liquid form.

Backed by NZMP’s proven innovation in recombined dairy ingredients, the Recombined Reference provides clear guidance and troubleshooting for manufacturers in this category, particularly when developing a new application or product.

Manufacturers worldwide are making a vast number of applications like milk, yoghurts and cheese from recombined ingredients. The Recombined Reference will benefit NZMP™ customers and their brands by providing expert tips throughout the manufacturing process. The information contained within the manual is broken down into sections for each specific application with the addition of the general information you need for any kind of recombining process. Our customers and their brands have the ability to make consistent, high-quality products designed to meet consumer demand.

As the global dairy ingredients and solutions brand of Fonterra, NZMP has created this reference for its customers and other parties in the dairy industry. Fonterra is a Co-operative owned by thousands of New Zealand farming families and is one of the largest dairy exporters in the world. The Recombined Reference is based on scientific sources, Fonterra’s unpublished research and a wealth of experience and expertise in dairying.

Ros Robertson is a Senior Research Microbiologist for food assurance at Fonterra. Working on new product and new technology development projects, Ros is part of the multi-disciplinary innovation team developing microbiological food-safe products. From the perspective of product development, a key benefit of Ros’ work is to increase confidence in food safety and quality, plus the consistency of the applications.

NZMP has been involved in recombining dairy applications for a long time, developing and leading innovation within the area. Ros has been involved in several ingredient innovations within the recombined category. Working with the food safety chemists within her team, Ros helps develop ingredients from food safe sources. Drawing on that experience and working together with customers throughout that time has helped bring it all together in a practical, accessible way. Ros believes the Recombined Reference is a consolidation of expertise around best practices and watchouts for creating quality dairy products. The manual provides key guidelines for maintaining product consistency.

The Recombined Reference describes the process, equipment and microbiological controls used when recombining milk. It also details the stability and shelf life of recombined milk products and milk extension of fresh milk with recombined milk. It provides a useful resource for customers and markets that may be unfamiliar with particular products. By explaining the innovation behind recombining, markets can tap into a wealth of information and advice.

Andrew Legg is a Senior Research Technologist for dairy food applications at Fonterra. He spends most of his time innovating new cheese applications and ingredients, and helping customers understand how to use those ingredients in their products. Having been with Fonterra for 15 years, Andrew has a broad scope of experience across dairy foods and cultured products.

Andrew works with customers and markets who may not be familiar with cheese, so he sees how the Recombined Reference is hugely beneficial to those customers.

He believes the manual is crucial for innovation and manufacturing because there are so many different applications of recombining.

David Oldfield was another contributor for the Recombined Reference. David is a Senior Technologist at Fonterra’s Research and Development Centre. David works with customers to develop innovative solutions for any challenges they may be facing. His expertise lies in beverage applications covering fresh pasteurised and UHT milks, evaporated milks, sweetened condensed milks and traditional dairy applications. Newer innovations he’s worked on include sports drinks, medical nutrition beverages and juice smoothies.