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Stabilizers curd
With this stabilizer can be produced and filtered whey with whey less metode stabilizer creating the prefect consistency and uniformity of pasteurized whey and create very good feel mouthpiece for the consumer .
The use of this stabilizer in the final product dose not cause any water of causing even the texture of the curd during expiration .
Wanner of use
Traditionally , whey production : instead of stepping in water 55C and the transfer to the tank and mix thoroughly to a temperature of  80 C , then we pasture .
In the method for industerial prodaction of whey:stabilizer intended as a traditional method in 55 C water solution and added to yogurt to ricotta cheese intended (after cooking yogurt or ricotta cheese and curd at a temperature of about 75-80 Cstabilizer and has added to our product)mix well and then pass the homogenizer.Stabilizer with ricotta or if use the yogurt with yogurt added to product  in the production process of hydrocholoid compound started its activities and maked it a very desirable product in the tissue.

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  • مجوز مجوز
  • مجوز مجوز
  • مجوز مجوز
  • مجوز مجوز
  • مجوز مجوز
  • مجوز مجوز
  • مجوز مجوز
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