Don't waste your acid cream anymore
You cannot manufacture a product derived from a cream of good quality and long duration without rigorous pasteurization and adequate fermentation.
However, cream often arrives at the factory with high acidity, making the primary pasteurization and fermentation processes impractical.
A cream with advanced acidity (above 25° Dornic) when subjected to pasteurization decomposes, that is, as soon as it is placed in the maturation tank to ferment, it will present in three distinct layers:
FAT MATTER
CASEIN MASS
WHEY
A cream in these conditions when pasteurized does not present regular fermentation, as the selected lactic ferment does not find a suitable medium for its development.
In order to pasteurize the cream without causing such inconveniences, its acidity must be standardized, that is, regulate the acidity to the determined standards.
The BASICREME acidity regulator is a powerful and efficient cream acidity regulator.
This alkaline compound whose pH range is mild (reaches the range of 8-10) provides high performance in balancing the acidity of the cream without affecting its natural flavor, thus providing a high-quality cream suitable for subsequent pasteurization and fermentation processes.
A cream with its acidity properly balanced with BASICREME acidity regulator provides high quality in your final product.
Try the BASICREME acidity regulator.
