Ayesh Shir Shomal / belitsa / stabilizer and emulsifier production and supply of dairy industry
Cream Cheese Stabilizer
April 16, 2017
Ayesh Shir Shomal / belitsa / stabilizer and emulsifier production and supply of dairy industry
Set-style Yogurt Stabilizer
April 18, 2017

Stirred yoghurt Stabilizer

Ayesh Shir Shomal / belitsa / stabilizer and emulsifier production and supply of dairy industry

Ayesh Shir Shomal / belitsa / stabilizer and emulsifier production and supply of dairy industry

In stirred yoghurt, the gel is broken up, cooled and packaged. After packing, the viscosity of yogurt increases causes the yogurt to become hard and fragile. Due to lactose fermentation and lactic acid production by bacteria, stirred yoghurt product is suitable for those who are lactose intolerant.