Raw Milk Stabilizer for 2000lt.,Bulgaria price supplier

  The stabilizer is a substance that brings the concentration of natural substances in the milk to such limits that help preserve and activate Enzymes naturally present in raw milk (Lactoperoxidase) in sheep, goat, cow and buffalo milk. Thus achieving a bacteriostatic effect and suppresses the increase in acidity, such as stopping the growth of pathogenic microorganisms.

  The effect of the stabilizer depends on the initial pH and temperature of storage of milk, storage time, the total number of microorganisms and the nature of the microflora. The effect of the stabilizer is approximately the following:

The Stabilizer for Raw milk is not preservative. It is not toxic. It is easy for work. No need of special equipment. Not affective on the taste and aroma qualities of the raw milk. It is cheep and cost-effective. Allowed to use by Codex Alimentarius and FAO. 

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