New stabilizing systems for recombined pizza and feta cheese varieties
date:Jul 31, 2014
ltures, this process uses GDL acidifier.

Another plus point is that various consistencies can be obtained by modifying the amount of Stabisol FET in the mixture. The possibilities range from a soft, creamy texture to a firmer product that cuts cleanly and has a creamy mouth feel. Thus, with the same ingredients manufacturers can create different products and make optimum use of market potential.
5/5 next page prev page home page last page
go back |  refresh |  WAP home |  Web page version  | login
06/27 20:18