date:Jul 31, 2014
onsistency without homogenizing
Simplified production, lower costs and a high quality final product are the advantages offered by the new stabilizing system Stabisol FET for recombined white cheese. What's special about this feta alternative is the way it results in a creamy consistency without homogenization. Manufacturers need only mix a functional milk protein, vegetable fat and water with the system, and heat the mixture in a double-walled process cooker. Instead of conventional bacteria cu