UHT Milk and UHT cream
UHT Milk and UHT cream
The manufacture of pasteurized or sterilized products like UHT-Milk and UHT Cream requires a stabilization of the milk protein system during heating treatment. This function is achieved through the addition of Phos MU 200 and Phos MU 100.
Stabilizes casein and it also regulates the mineral salts concentration in milk.
Benefits of Phos MU 200 and Phos MU 100
- Provides the homogeneous distribution of fat particles of the milk protein system during heating.
- Protects the milk protein system during heating, to avoid its sedimentation.
- Provides the homogeneous distribution of fat particles.
- It gives a unique mouthfeel.
