The Use of Food Additives in Milk Products, Diary, Cheese

Nutritional fortification, stabilization of the milk system, and extension of shelf life. When adding natural vegetable fiber ingredients and transglutaminase for sale to milk with wheat, cereals, eggs and other substances, add emulsification stabilizers to delay the floating of milk fat and protein precipitation to achieve a balance of emulsion, so that the product does not stratify and change the structure, and extend the shelf life.