Natural Food Enhancers In Cheese Products
Enzyme in cheese production process.
Step 1: raw milk preparation
Step 2: homogenization
Step 3: pasteurization
Step 4: fermentation (add TG)
Step 5: coagulation
Step 6: cutting
Step 7: draining of whey
Step 8: molding
Step 9: ripening
Step 10: finished products
Advantages of Using lipase in cheese vegetarian
Reduce syneresis
Increase yield between 10%-20%
Facilitate slicing process
Provide a better structure
Reduce or replace the usage of emulsifiers or stabilizers
Cut cost by reducing proteins and other preservatives used in cheese
Contact us for more information about vegetable enzymes in cheese!
We have a natural food additives list, if you want to know more details, contact us.
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