Dairy product

Product introduction

Its functions in cheese mainly include binding with protein to form a good stable structure system, increasing the viscosity of the system, improving the texture of cheese, making cheese have different textures such as slicing and spreading, forming a delicate texture, and having good water retention and flavor releasing.

Application product

Mozzarella cheese

Spreadable cheese

Block and slice cheese

Pudding

Main feature

·After reacting with protein, a good and stable structure is formed, which increases the viscosity of dairy products

·Good water retention

·Good flavor releasing

·Excellent combination 

·The excellent and proven formula enables it to meet the texture requirements of different customers

Product reference process

Take Mozzarella for example:

1. Add the curd, butter, and water to the melting pot, heat to 40°C at 5% speed until dissolved.

2. Add the colloidal and Sodium dihydrogen phosphate, stir at 15% speed for 1 minute.

3. Add the starch and cheese essence, stir at 15% speed for 3 minutes.

4. Increase speed to 5% and heat to 80°C, add the lactic acid, stir at 5% speed for 2 minutes.

5. Fill while hot.