Salt is a proof-reader of acidity of milk
Among our offer of melting salts, we can single out the complex stabilizing mixture PROTTECT F5 - a mixture of salts with a high pH value, which allows to obtain good production results with minimal filling. Protect F5 is capable of influencing such important processes as binding of Ca², emulsification of fat, regulation of pH acidity, formation of the structure of processed cheese, as well as its stability during storage.
In addition to acidifying salts for the production of processed cheese by us a number of complex stabilization, filling and emulsifying mixtures have been developed for the production of many types of dairy products. These preparations are based on guar gum, tara gum, locust bean gum, xanthan gum, kmts (carboxymethyl cellulose), carrageenans, emulsifiers, acidity regulators and other components. They are very widely used in the food industry, and since the components of the mixtures mutually reinforce (due to the synergistic effect), a good production and economic effect is obtained.