PRODA KVL
- Low Usage Rate: It is sufficient to use at a rate of 0.1% - 0.2%, which means the product can be economically utilized.
- No Effect on Culture and Yeast Operations: It can be directly applied to milk without disrupting existing cheese-making processes since it does not adversely affect culture and yeast operations.
- Increase in Yield: It positively impacts yield when used with milk of unhealthy pH and protein levels, allowing even lower-quality milk to be valued.
- pH Control: Assists in the healthy production of goods with low pH inputs, enhancing product quality.
- Stability at High Temperatures: Prevents product deformation at high temperatures during boiling, thus increasing efficiency by preventing product loss during production.
- Production of Melting and Stretching Cheese: Particularly effective in enhancing desired melting and stretching properties of yellow cheeses like mozzarella, which are highly favored by consumers, thereby increasing the commercial value of the cheese. These advantages make PRODA KVL a valuable additive for cheese producers, enhancing process efficiency while improving product quality.