CONSTANTA

Food supplement for the replacement of preservatives in fermented milk products

DESCRIPTION

The complex food additive "Constanta" was developed by LLC UK "Constanta" and is used to reduce bacterial contamination and extend the shelf life of fermented milk products, as well as leveling force majeure during storage and transportation of goods in the hot season

PROPERTIES

A feature of the additive is that it does not act on lactic acid microorganisms and starter yoghurt cultures, but at the same time stops the development of harmful microflora (E. coli, Staphylococcus aureus, fungi, yeast, mold, etc. ) Due to this effect, the quality of finished fermented milk products improves, except In addition, the shelf life increases and additional protection appears against emergency situations associated with a short - term violation of the temperature regime due to logistics and during storage in showcases in retail outlets

APPLICATIONS

Production of fermented milk products (kefir, yogurt, snowball, fermented baked milk, sour cream and sour cream products, desserts based on them, cocktails, etc.

RELEASE FORM

The concentrate is produced in canisters for food products from polymeric and combined materials with first opening control, net weight from 0.5 to 25 kg. It is recommended to store the concentrate in a tightly sealed original container. Labeling in accordance with TR CU 022/2011 "Food products in terms of their labeling. " The packaging material meets the requirements of TR CU 005/2011 "On the safety of packaging". The packaging material is intended for taring these raw materials and is approved for use in the food industry

COMPOSITION

Water, microcrystalline cellulose (E460), iodized table salt. As part of the supplement , antibiotics such as nisin and natamycin (nisaplin), etc. are not used

APPLICATION

The additive is used according to the manufacturer's instructions. More detailed product data are given in the specification. The additive is added to milk before pasteurization at the rate of 0.2 - 0.5 g per 1 kg of the original mixture. The additive is added to milk before pasteurization, withstands temperature heating