date:Mar 28, 2013
the Stabisol MSM series. To do this, the functional system is blended with hot water, which serves to activate the stabiliser. The mixture is then added to the yoghurt. This step is followed by a swelling time which ensures that the stabiliser mixture combines with the yoghurt to form a protective colloid for the protein.
With the aid of Stabisol MSM, Hydrosol says that dairies can create new, top-selling products from reconstituted milk on their existing plant and that in several different