Fermented

Fermentation generally gives quite a strong impact on the final dairy products.
This is mainly due to the acidification caused by the turn of lactose into lactic acid during the bacteric fermentation.
High acidity with pH to the isoelectric point of milk casein is the main responsible of curdling which is the reason of protein coagulation and flocculation.

The use of the best stabilizer system provided by REALFOODS can reduce significantly the coagulation effect during the production and shelf life.
Best example for stability in fermented dairy products can be easily seen:

No two phase separation in fresh and long life yoghurt drink
No coagulation in long life yoghurt drink
Good spreading in cream cheese
No separation and good slicing in analogue mozzarella cheese for industrial pizza.