Soli-plaviteli for the melted cheese 2185 2501009110
Our company offers you various melting salts for the production of processed cheese. - these are phosphates pH correctors, phosphates for portioned cheese in pieces, phosphates for briquetted processed cheese.
manufacturer company: PRAYON
Products specially designed for Processed Cheese
WHY SALT- IS THE KEY COMPONENT?
The melter salt is a key ingredient because it makes the cheese protein (casein) soluble
< img src="https://s004.radikal.ru/i208/1308/50/d4cdb44ab0bd.png" />
HOW DOES IT WORK?
WHAT PARAMETERS DOES IT WORK FOR?
Salt melter works in 4 different parameters:
1. Ion exchange: casein solubilization
2. Creamy texture: thickening the curd
3. Buffer substance: pH control (consistency, shelf life, ...)
4. Impact on taste, color and shelf life
MAIN PROPERTIES OF MELTING SALTS
1. Ion exchange
2. Creamy reaction
Creamy corresponds to the thickening of the curd after heating.
This effect is desirable for spreading products as it allows less water to be added to the finished product< p >
2. 22 ZZ or 23 ZZ
These salts are formulated for spreading cheese spreads where a medium to strong cream reaction is required.
The selection of the most suitable product is related to the cream-forming ability of the RECIPE
Three cases are schematically possible:
- Processed cheese has a high creaming potential
- Processed cheese has a low creaming potential