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| 酸奶和酸味奶的制造
酸奶和酸味奶的巴氏殺菌法延長了產品的貨架期，并允許產品冷庫外存放。貝克吉利尼公司的產品范圍包括生產活菌攪拌型酸奶和熱殺菌型酸奶產品用的穩定劑。 Manufacture of yoghurt
and sour milk products The addition of stabilizers into the yoghurt-milk is a special advantage of BEKAPLUS? stabilizers. A separate additin right before the thermisation process can be avoided. BEKAPLUS? RM, RM 2, RM 3, Y 3, Y 4 and Y 6 are used to protect the milk proteins during heating, to prevent whey separation and to control consistency, viscosity and texture of the final products. |
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產品
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應用 / 功能特征
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| BEKAPLUS S |
防止活菌攪拌型酸奶的乳清分層 |
| BEKAPLUS RM |
防止乳清分層對稠度和質地的影響 |
| BEKAPLUS RM3 |
防止乳清分層、改善結構和稠度。 |
| BEKAPLUS RM4 |
防止乳清分層、控制最終產品的結構和粘度、用于新鮮和巴氏滅菌攪拌型酸奶。 |
| BEKAPLUS Y2 |
防止乳清分層、增稠、用于新鮮攪拌型酸奶及酸酸菌飲料 |
| BEKAPLUS Y3 |
防止乳清分層、影響活菌或滅菌酸奶和乳酸菌飲料的稠度和結構。 |
| BEKAPLUS Y3 GF |
防止乳清分層、增加活菌或滅菌酸奶的稠度 （不含明膠）。 |
| BEKAPLUS Y4 |
防止乳清分層、影響粘度、適用于飲品型酸奶和乳清飲料。 |
| BEKAPLUS Y6 |
防止乳清飲料沉淀 |
| BEKAPLUS Y8 | 防止乳清分層、影響活菌或滅菌酸奶和乳酸菌飲料的稠度和結構。 |
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product
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Application/Functional properties
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| BEKAPLUS S |
Prevents whey seperationfor fresh, stired yoghurt |
| BEKAPLUS RM |
Prevents whey separationinfluence on consistencyand
texture |
| BEKAPLUS RM3 |
Prevents whey separation,improves texture and
consistency |
| BEKAPLUS RM4 |
Prevents whey separation,controls texture and
viscosityof final product, used in freshand pasteurized stired yoghurt |
| BEKAPLUS Y2 |
Prevents whey separation,improves consistencyused
in fresh, stired yoghurt and yoghurt drinks |
| BEKAPLUS Y3 |
Prevents whey separationinfluence on consistencyand
texture for fresh orpasteurized yoghurts,yoghurt drinks |
| BEKAPLUS Y3 GF |
Prevents whey separation,improves consistency used infresh, stired yoghurt(gelatin free) |
| BEKAPLUS Y4 |
Prevents whey separation,influence on viscosity,drink-yoghurtsand
whey beverages |
| BEKAPLUS Y6 |
Prevents sedimentationof whey beverages |
| BEKAPLUS Y8 |
Prevents whey separation influences consistencyand texture of fresh andpasteurize yoghurts |
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