Technological adjuvant of latest generation composed of right mix of acid salt that allows a multiple use, in whey and/or milk used into ricotta cheese production, improving especially the taste and the yield. It is available in powder and liquid

Commonly used to increase the level of calcium in milk, improving its ability to pre-coagulate. Its use is particularly useful following heat treatments that tend to change the normal balance between the ionic and colloidal form of calcium.

Balanced mixture of acids used to improve the bacteriostatic action of the steering fluid in the dairy sector.
To the bacteriostatic action is added an improvement in the aromatic profile and taste of mozzarella determined by the combined and balanced action of acids.

Karmel lactase, used for removing lactose, contains the enzyme β – galactosidase obtained by fermentation of a non-pathogenic strain of bacillus licheniformis. The enzyme catalyzes the hydrolysis of lactose disaccharide in its two constituent monosaccharides, glucose and galactose.

Produced by the traditional fermentation of carbohydrates, it comes in the form of a colourless liquid, with a slightly acidic taste, easily biodegradable.

In addition to being used as an antioxidant, acidifying or flavor enhancer, it counteracts the development of unwanted microorganisms.

Commonly used to increase the level of calcium in milk, improving its ability to pre-coagulate. Its use is particularly useful following heat treatments that tend to change the normal balance between the ionic and colloidal form of calcium.

Skimmed and dried milk protein concentrate

Composed of milk proteins, salts and cultures; used to keep the outside of mozzarella shiny and uniform, it regulates the osmotic exchange and counteracts the development of contaminants, improving the preservation of the product

Technological adjuvant used for the surfacing of ricotta, both for whey derived from buffalo and cow’s milk, positively affecting the yield.

Adjuvant food technology composed of calcium hydroxide, used as an acidity regulator in whey favoring an optimal emergence of ricotta.