产品体系

新鲜乳酪及甜点心

酸奶及酸味奶的制造

即食甜点

乳饮料

蛋黄酱

黄油

新鲜乳酪/Quark甜点心的加工工艺

熔融的新鲜乳酪和Quark甜点心的制造工艺与产品的加热温度（达75-90℃）有关。
在加热过程中，水、脂肪和蛋白质可能产生分离。因此，在加热处理过程中，必须防止产品脱水收缩。BEKAPLUS?Q2、Q3、Q4、Q6，BEKAPLUS ?FK106、FKN可以起到这一保护作用。

Processing of fresh cheese and quark

The manufacture of thermized fresh cheese and quark perparations is connected with heating the product up to temperatures of 75 to 95°C
During this heating process separation of water, fat and protein may occur. Therefore the product has to be protected against syneresis during the heat treatment. BEKAPLUS? Q 2, Q 3, Q 4, Q6, FK 106, FKN are capable to take over this protective function.

产品	应用/功能特征
BEKAPLUS Q2	保水、稳定泡沫、增稠
BEKAPLUS Q3	保水、稳定乳液、改善质地、增稠
BEKAPLUS Q3B	冷粘性产品、新鲜乳酪、quark产品及鲜乳酪蛋糕的稳定剂、防止乳清分层、增稠、改善口感
BEKAPLUS Q4	保水、胶凝作用
BEKAPLUS Q6	强效的保水功能、产生胶凝效果
BEKAPLUS FK 105	防止乳清分层、增稠改善巴氏灭菌鲜乳酪制品及quark产品的结构
BEKAPLUS FK 106	保水、增稠
BEKAPLUS FKN	保水、改善结构、增稠
BEKAPLUS FHA	防止乳清分层、增稠、稳定热发泡鲜奶酸及quark产品的结构

Product	Application /Functional properties
BEKAPLUS Q2	Water-binding,Foam stabilization, consistency
BEKAPLUS Q3	Water-binding,Emulsion stabilizationTexture and consistency
BEKAPLUS Q3B	Stabilizer for cold-viscousproducts, fresh cheese and quarkproducts also applied for freshcheese cakes; prevents wheyseparation, improves consistencyand mouth feel
BEKAPLUS Q4	Water-binding, gelification
BEKAPLUS Q6	Sstrong water-binding effectgelification
BEKAPLUS FK 105	Prevents whey separation,improves consistency andtexture of pasteurized freshcheese and quark products
BEKAPLUS FK 106	Water-binding,consistency
BEKAPLUS FKN	Water-binding,Texture and consistency
BEKAPLUS FHA	Prevents whey separation,stabilizes consitency andsmooth texture of hot aeratedfresh cheese or quark preparations