PURAC offers dairy manufacturers:

• PURAC lactic acid, a natural acidifier with a dairy flavor
• Mineral lactates and gluconates for fortification of dairy drinks

 

Acidification

Natural lactic acid is used to lower pH in the manufacturing of dairy products. Its presence in dairy products, combined with its natural dairy flavor, makes it a good choice for acidification.

 

PURAC products are used in processed cheese, mozzarella, cottage cheese and ricotta, sour cream and acidified milk and yogurt drinks.

 

Fortification

Mineral lactates and gluconates are used to fortify milk and fermented dairy drinks. Their neutral flavor, high solubility, stability and high bioavailability make them the preferred choice. PURAC offers calcium, zinc, magnesium, iron, potassium, copper, and manganese. For more information about mineral fortification, please click here.

 

Products:

PURAC^® lactic acid – Acidification

PURACAL^® – Calcium fortification

PURAMEX^® and GLUCONAL^®– Mineral fortification

 

Please click here for the datasheets on these products.

 

Applications

• Processed cheese
• Mozzarella
• Cottage cheese and ricotta
• Sour cream
• Milk
• Yogurt and other dairy drinks
• Soymilk