Directly Acidified

Lactic fermentation is the best way to preserve milk into long life shelf life. However, fermentation normally takes from 3 to 18 hours to complete which is a big cost of production technology.

The possibility to acidifing artificially the milk down to low pH similar to curd is quite an interesting option for food industries in order to cut time and save money.
Best market application for directly acidified milk can be: directly acidified sour milk drink fruit flavoured, directly acidified stirred yoghurt and sour curd

All the acidified products need very specific emulsifier and stabilizer system in order to avoid protein coaugulation during the production and shelf life.

Realfoods can provide the best realblend range stabilizer for any of the above application.