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  • Additives in Dairy Products 15 Points

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    Elizabeth Izurieta Rodriguez
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    This document lists various dairy products and the additives used in each, along with their purpose and recommended doses. Evaporated milk uses carrageenins as an acidity regulator to stabilize the milk after processing at a maximum of 150 mg/kg. Butter and cream products use potassium sorbate as a conserving agent. Ice cream uses annatto to add color. Powdered milk and yogurt do not list any specific additives used.

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    aditivos de alimentos

    Original Title

    aditivos

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    This document lists various dairy products and the additives used in each, along with their purpose and recommended doses. Evaporated milk uses carrageenins as an acidity regulator to stabilize the milk after processing at a maximum of 150 mg/kg. Butter and cream products use potassium sorbate as a conserving agent. Ice cream uses annatto to add color. Powdered milk and yogurt do not list any specific additives used.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    5 views1 page

    Additives in Dairy Products 15 Points

    Uploaded by

    Elizabeth Izurieta Rodriguez
    This document lists various dairy products and the additives used in each, along with their purpose and recommended doses. Evaporated milk uses carrageenins as an acidity regulator to stabilize the milk after processing at a maximum of 150 mg/kg. Butter and cream products use potassium sorbate as a conserving agent. Ice cream uses annatto to add color. Powdered milk and yogurt do not list any specific additives used.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    of 1

    ADDITIVES IN DAIRY PRODUCTS

    15 points
    Product Additive Type Describe the purpose in the product; include suggested dose and limit.
    Evaporated milk Carrageenins Acidity regulator This additive is used to stabilize the composition of milk after some process and it can
    make gel and become an emulsifying agent. The amount allowed from CODEX is 150
    mg/kg.

    Butter or any cream Potassium sorbate Conserving agent


    product

    Ice cream Annatto Color

    Powder milk

    Yogurt or any
    fermented milk

    Reference:

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