CHEMICAL limits Acidity(%m/m) 0.09-0.15 Fat(%m/m) 39-41 pH 6.5-6.8 Sterols other than cholesterol Max 3% MICROBIOLOGICAL limits Aerobic Plate Count...
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Cheese stabilizers
Cheese is a dairy product, derived from milk and produced in wide ranges of flavors, textures and forms by coagulation of the milk protein casein.Over a thousand types of cheese exist and are currently produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal’s diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and how long they have been aged for. Cheese is valued for its portability, long shelf life, and high content of fat, protein, calcium, and phosphorus. Some of common types of cheeses in dairy products are processed Cheddar and Gouda cheeses, Cream cheeses, and Dip cheeses. Our company experts will consult and sell a variety of raw materials used, including stabilizers.
Our professional team and experts provide the best combination of stabilizers in different types with the highest quality to produce the best product.
