酸奶和酸味奶的制造
酸奶和酸味奶的巴氏杀菌法延长了产品的货架期,并允许产品冷库外存放。贝克吉利尼公司的产品范围包括生产活菌搅拌型酸奶和热杀菌型酸奶产品用的稳定剂。
在制造酸奶的原奶中添加稳定剂(BEKAPLUS?),有格外的好处,可以避免在热杀菌前添加稳定剂。
BEKAPLUS? Y2、Y3、Y4、Y6和BEKAPLUS ? RM、RM2、RM3在加热过程中用于保持乳蛋白,防止乳清析出、控制粘稠度和产品的结构。
Manufacture of yoghurt
and sour milk products
Pasteurizing of yoghurt and sour milk
products extends shelf life and allows storage outside the cooling
counter. The BK Giulini product range includes stabilizers for the
manufacture of fresh, stirred yoghurt and thermised yoghurt products
The addition of stabilizers into the yoghurt-milk
is a special advantage of BEKAPLUS? stabilizers. A separate additin
right before the thermisation process can be avoided.
BEKAPLUS? RM, RM 2, RM 3, Y 3, Y 4 and Y 6
are used to protect the milk proteins during heating, to prevent
whey separation and to control consistency, viscosity and texture
of the final products.
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