Lactic cheese stabilizer

Lactic cheese is one of the traditional Iranian cheeses that has a semi-hard texture and is produced through coagulation of milk by thermal, acidic method. It should be noted that although no artificial additives or vegetable fat are used in the production of this cheese, its flavor is liked by the majority of society. Among the special advantages of this cheese, we can mention the remaining whey protein and casein in its texture, as well as its special cuttable texture. Coagulating salts from Pooyan Green Food Company can be used to increase the coagulation speed, increase the efficiency of lactic cheese production, and stabilize the quality and taste.