Maximize your stabilizer's potential. (stabilizing agents and equipment in dairy products) (Applied Technology) From: Dairy Foods | Date: November 1, 1992 | COPYRIGHT 1992 BNP Media. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan.  All inquiries regarding rights should be directed to the Gale Group.Copyright information

The uniform distribution of stabilizers is a vital element in dairy production although these comprise a small percentage in the overall processing of ingredients. Inferior textures, mix separation and wheying of the mixture result from insufficient amounts of stabilizers. Poor stabilizer dispersal produces localized high viscosity, generating burn-on in the high-heat section during pasteurization and clogged homogenizer screens.

Preparation and equipment are critical to stabilizer us...

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