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Corbion Dairy

Corbion Hall: Hall 8 Stand: H8-4
Lactic acid is the acidifier of choice for low pH dairy products just like nature intended. Whether it’s through classical fermentation techniques, or by means of direct acidification, low pH dairy products benefit from the addition of lactic acid due to its significant contribution to the flavor profile. How can you achieve a more efficient, cost-effective production process and superior product quality through acidification? This is where Corbion can help.
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