Milk is an emulsion of high physical-chemical complexity that female mammals use to feed their young. Milk and dairy products have a decisive influence on the diet of a large part of the world’s population, due to their enormous nutritional wealth. Knowledge and understanding of its properties become fundamental requirements when handling or transforming this first-rate food. Most dairy products are consumed at times and in places far removed from the place where the milk was obtained, being possible thanks to the chemical and physical treatments that modern industry applies methodically. Technological advances continually improve lactological processes and allow the consumer to be offered a wide variety of products.
In the treatment of milk and derived products, food additives are used as necessary substances to counteract certain harmful effects and to achieve desired technological behaviors.
The range of products that Río Blanco offers to the dairy sector is based on the sequestering, pH regulating and electric charge donor properties that the active ingredients present. The interactions between the additives with calcium and with milk proteins are decisive for the achievement of the desired technological objectives.
Milk is an emulsion of enormous complexity in which small variations in the physical-chemical conditions produce particularly intense effects. With the use of food additives, intentional technological responses are obtained by adding substances with defined functions.
The range of stabilizing products that Río Blanco offers to the dairy industry is wide and varied.