date:Jul 30, 2014
ied production, lower costs and a high quality final product are the advantages offered by the new stabilising system Stabisol FET for recombined white cheese, says Hydrosol. What's special about this feta alternative, according to the company, is the way it results in a creamy consistency without homogenisation; manufacturers need only mix a functional milk protein, vegetable fat and water with the system, and heat the mixture in a double-walled process cooker. Instead of conventional bacteria