aration and precipitation of lactic acid drinks successfully while the protein content is 1% and keep the good taste of lactic acid milk. The lactic acid milk produced can maintain stable in the PH range of 3.8-4.2 and withstand pasteurization and short time sterilization process under 135 C. It has stable and reliable quality, and can be stored at room temperature for more than six months with its original nutrients and flavor unchanged.
Food Grade CMC e466 forice creams:it can prevent the crys