酸奶

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Fermented / Cultured Flour effective against mold growth and post-acidity in curdled yogurt and in line with the clean label trend.

Features

1、Mold inhibition: The addition of Fermented / Cultured Flour to yogurt can effectively inhibit mold growth.

2、Postacidity inhibition: The addition of Fermented / Cultured Flour has no significant effect on yogurt stability and lactic acid bacteria viability.

3、Stability: The addition of Fermented / Cultured Flour has no significant effect on pH and acidity.

Experimental case

Experiment(25°C~30°C)

Experimental data