date:Aug 29, 2012
oves lactose from dairy products and can be used both for lactose-free foods and as a processing aid for preventing the crystallisation of lactose in ice cream and sweets containing milk, for example dulce de leche. Further innovations are enzymes for the economical production of cheese and for enhancing the properties of meat, sausage and fish products such as surimi and fish balls.
Meanwhile, SternVitamin is known for developing special vitamin and mineral premixes for fortifying drinks, bake