Production of shelf-stable milk or pasteurized milk products requires heating and mechanical treatment during the manufacturing process. Temperature and mechanical action, however, influence the product quality considerably.

BEKAPLUS® and TURRISIN® stabilizers for the dairy industry are based on hydrocolloid blends. They protect milk proteins from heat induced denaturing. Product consistency, viscosity and mouthfeel of finished products are improved.

Whey or water separation during storage is prevented. Supporting the development of consistency and texture, these stabilizers have direct influence on product quality and shelf life of finished products.

— Fresh cheese and quark preparations

— Processed cheese and imitation processed cheese

— Yogurts and fermented milk products

— Pudding, flan, milk desserts, aerated milk products

— Milk beverages, whey beverages, functional beverages

— Milk rice

— Milk shakes, soft ice