You cannot make a good-quality, long-lasting cream-based product unless the cream first goes through a rigorous pasteurization and fermentation process. Often, however, the cream arrives at the plant with acidity so high that these primary processes become impossible.
When cream has an acidity above 25 degrees Dornic, it breaks down as soon as it is placed in the ripening tank to ferment and separates into three distinct layers:
- Fat
- Curd (casein mass)
- Whey
Under these conditions, once the cream goes through pasteurization, it will not ferment properly, because the selected dairy starter culture will be unable to grow.
For these processes to be carried out correctly, the acidity of the cream has to be standardized, and for that you can count on BASICREME.
So what exactly is an acidity regulator?
An acidity regulator is a suspension of organic acids and their salts, together with reducing sugars and natural extracts of deodorized spices.
It has a well-balanced composition and works as a powerful food additive, containing microbial growth inhibitors, sequestrants and antioxidants that delay the onset of various reactions without interfering with the main characteristics of the final product, and even preserving its original color and flavor.
BASICREME is your best option for regulating acidity!
Made from an alkaline compound with a mild pH range (between 8 and 10), BASICREME delivers high performance in balancing the acidity of cream without affecting its natural flavor, producing a high-quality result that is ready to go through pasteurization and fermentation correctly.
That way, your final product lasts longer and keeps its top quality!