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PRATHISTA INDUSTRIES LIMITED
(AN ISO 9001, 14001 & OHSAS 18001 CERTIFIED COMPANY)
Cheese Lactate (Calcium Lactate)
This calcium salt of Lactic acid is widely used all over the World for the production of Cheese, Pannier and other
allied milk proteins.
Method of application:
Heat milk up to 850c- 900c, then add this flakes / powder slowly with stirring up to get a milk protein separation
from the milk and a clear solution confirm the completion of the coagulation.
Dose:
We recommend 0.5% - 1% of the milk.
Why Cheese Lactate: To enhance CHEESE Quality & Quantity
This organic week acid produced by Lactic acid fermentation process is very much cost effective and gives a very good texture to the milk protein based product.
It maintains neutral pH to the final product which is easily accepted by the body.
It is having calcium which adds value to the final product by increasing its food value.
Furthermore one can easily get organic certification for his produce by using our product.
To prepare Sweet Cheese, use Calcium Lactate & Renate.
In order to have smooth milk protein texture, Cheese Lactate application in Food industry is already established to prepare Rasagolla (Indian delicious sweet).
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