——Milk and its dairy products are rich in all kinds of nutrients needed by the human body, which is an ideal health food. However, to improve the production quality and production color of produced dairy products production, as well as the needs of anti-corrosion and processing technology, we often must add some food additives.——
1.Antiseptic
Preservatives can kill microorganisms or inhibit their growth and reproduction. Sorbic Acid and its Potassium Salt are used in cheese, fermented milk and lactic acid drinks, and have inhibitory effects on mold, yeast and gas-consuming microorganisms.
2.Antioxidant
Due to the rich fat in milk and dairy products, it is often necessary to add appropriate amounts of antioxidants. Vitamin C,Vitamin E,Lecithin,Citric Acid,Propyl Gallate,Butylated Hydroxytoluene（BHT）.The addition of antioxidants can prevent or delay the oxidation of food, improve product stability and prolong it's storage life.
3.Stabilizer
Thickeners can improve the physical properties of food and increase the viscosity, give food with slimy, good taste, can also be used for food emulsification.
Gelatin,Pectin,Agar Agar,Sodium alginate ,Carboxymethyl Cellulose Sodium(CMC Na) can make ice cream tissue properties change, appearance smooth, delicate, and a certain consistency, hardness, improves the condensation force and expansion rate, can prevent sugar crystallization or formation of rough ice crumb.
The Trisodium Citrate Dihydrate and Dibasic Sodium Phosphate in the stabilizer, in thin cream, can prevent the consistency of homogenization is too large and affect the effect.
In condensed milk production, the addition of Ethylene Diamine Tetraacetic Acid (EDTA) or it's Sodium Salt before concentration plays a stabilizing role.
4.Sweeteners
Sweeteners are the main additives currently used in dairy products. Sucrose provides heat as well as sweetness, so there are many alternative sweeteners such as Aspartame, Potassium Acetyl Sulfonate, Stevia, Sucralose, and Erythritol.
5.Nutrient
At present, fortifier is widely used to enhance and supplement food nutrition, often added in dairy products Vitamin A、Vitamin B1、Vitamin B2、Vitamin B6、Vitamin C、Vitamin D3、Vitamin E、Calcium Pantothenate.
6.Fermentation
Lactic Acid Bacteria ferment, can give the cream a high degree of aromatic flavor, especially for the small package table without heating cream effect is better, but also to eliminate odor (dung odor, feed flavor, etc.), can also be used for cheese fermentation.
7.Neutralizer
Sodium Carbonate Can prevent thin cream in sterilization due to too high heat and protein formation of clots, affect the quality of cream; Sodium Citrate and Potassium Dihydrogen Phosphate (Sodium) can also be added to prevent thickening.
8.Colorant
Natural pigments, such as Beta-Carotene, which can give cream a good light yellow, are also a vitamin. Other plant pigments, such as Carmine, can be used to color cheese and ice cream.
