it's time to control acid and boost taste in your dairy
Lactic acid is a natural and effective way to stabilize pH in your dairy products – with no compromise on taste.
Brands like our PURAC? lactic acid enable you to accelerate fresh cheese production because no culture is needed.
PURAC can be added direct to the dairy immediately after processing to create a microbiologically stable end product. But that’s only half the story…
Boosting dairy flavor
Typically, dairy flavor comes through fermentation. Which makes it a perfect fit for lactic acid - found naturally in dairy products. The result: You get all the effects fermentation…but without the need for fermentation itself.
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