STABLIZER FOR BUTTER MILK

STABLIZER FOR BUTTER MILK

The coagulated milk fat then floats, like butter, on top of the buttermilk. Phospholipids from these milk fat globule membranes are very sensitive to oxidation, making the buttermilk spoil quickly. Nowadays, for this reason, almost all buttermilk is produced by adding Stabilizer to pasteurized skimmed milk.
With our years’ experience and expertise, you get high-grade ingredients such as Stabilizers that can help you attain the right solution. Our Stabilizer system provides perfect texture, stability levels, enhanced mouthfeel, and shelf to the Butter Milk.
Formulating innovative dairy products requires quality raw materials from the best sources and optimum processing conditions. Our company work with its clients in great detail to clarify all the clients’ needs and product aspirations, and subsequently designs individual and successful recipes cooperatively.

• • Good solubility
• • Perfect viscosity
• • Mouthfeel and flavour