From milk acidification in cheese making, to mozzarella preservation, to coagulation in cottage cheese and ricotta; our lactic acids will boost your dairy applications. Here are just four of the specific ways that our biobased solutions can help create better dairy applications:
Simply add our PURAC natural lactic acid to milk during the cheese making stage. The result: Extremely effective pH reduction that provides a natural fit with dairy products with a mild, pleasant taste.
Verdad F95 is well suited to control yeast and mold in dairy. It can be applied directly to the surface of cheeses, like the surface of foil-ripened cheeses, or underneath the coating layer of naturally ripened hard or semi-hard cheeses. It can also be applied as an ingredient in the coating layer. Verdad F95 consists of 50% organic acid salts, predominantly propionate.
By adding PURAC to the whey of ricotta cheese, you change the protein structure by coagulating the albumin and globulin. The result is great texture and natural dairy-like flavor.
When our PURAC 80 liquid is added to mozzarella brine, it's proven to preserve the freshness, softness, and elasticity of the brine as well as preserving the color and lightness of the end product with no compromise on flavor.
Our expertise in regulating pH is backed by a full portfolio of natural lactic acid-based solutions designed to meet your acidification needs.Read more
Consumers are attracted to dairy foods and drinks that also offer added nutrition in the form of vitamins and minerals.Read more
Fortify your dairy products while benefitting from reduced time, cost and inconvenience in your production environment.Read more
Lactic acid is a natural and effective way to stabilize pH in your dairy products – with no compromise on taste.Read more
Our natural, highly soluble family of calcium minerals ideal for fortifying everything from yogurt to milk drinks.Read more
PURAMEX® and GLUCONAL® are our natural lactate and gluconate minerals, ideal for dairy fortification.Read more