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| 新鮮乳酪/Quark甜點心的加工工藝
熔融的新鮮乳酪和Quark甜點心的制造工藝與產品的加熱溫度（達75-90℃）有關。 Processing of fresh cheese and quark |
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產品
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應用/功能特征
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| BEKAPLUS Q2 | 保水、穩定泡沫、增稠 |
| BEKAPLUS Q3 | 保水、穩定乳液、改善質地、增稠 |
| BEKAPLUS Q3B | 冷粘性產品、新鮮乳酪、quark產品及鮮乳酪蛋糕的穩定劑、防止乳清分層、增稠、改善口感 |
| BEKAPLUS Q4 | 保水、膠凝作用 |
| BEKAPLUS Q6 | 強效的保水功能、產生膠凝效果 |
| BEKAPLUS FK 105 | 防止乳清分層、增稠改善巴氏滅菌鮮乳酪制品及quark產品的結構 |
| BEKAPLUS FK 106 | 保水、增稠 |
| BEKAPLUS FKN |
保水、改善結構、增稠 |
| BEKAPLUS FHA | 防止乳清分層、增稠、穩定熱發泡鮮奶酸及quark產品的結構 |
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Product
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Application /Functional properties
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| BEKAPLUS Q2 |
Water-binding,Foam stabilization, consistency |
| BEKAPLUS Q3 |
Water-binding,Emulsion stabilizationTexture and consistency |
| BEKAPLUS Q3B |
Stabilizer for cold-viscousproducts, fresh
cheese and quarkproducts also applied for freshcheese cakes; prevents
wheyseparation, improves consistencyand mouth feel |
| BEKAPLUS Q4 |
Water-binding, gelification |
| BEKAPLUS Q6 |
Sstrong water-binding effectgelification |
| BEKAPLUS FK 105 |
Prevents whey separation,improves consistency
andtexture of pasteurized freshcheese and quark products |
| BEKAPLUS FK 106 |
Water-binding,consistency |
| BEKAPLUS FKN |
Water-binding,Texture and consistency |
| BEKAPLUS FHA |
Prevents whey separation,stabilizes consitency andsmooth texture of hot aeratedfresh cheese or quark preparations |
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