application detail productIncreases the curd yield by 15% - 20%
Improves water retention and reduces syneresis
Improves texture, stability, and cutting of curd (e.g. feta cheese)
Improves the melting properties (e.g. less“oil off”in melting cheese)
Prolongs the stability of soft cheese
High water holding capacity (WHC), in both cold and hot water conditions
Superior water control, no spongy behavior
Thermocoagulation and thermostability
Stable in acid, neutral, and alkaline pH conditions
Excellent film-forming properties, cryoprotective effect, and fat absorption
Improves production yield