Innovations update: New Geleon 160 C stabilizer for curd products increases product yield and gives perfect thickness

It allows to obtain a crisp product with an increased yield of 650-700 kg per ton of the mixture without changing the technology. During storage it separates almost no whey. A customized stabilizer composition ensures the rapid formation of dense grain after the curd cutting and minimizes losses during the cottage cheese pressing. Geleon 160 С is an ideal solution for the producers of curd products with not more than 20% f.m.c in mixture.