Problem with protein coagulation

Hello everyone, I have just been A new member of the forum. Actually, i am currently getting a problem with my dairy product. I really appreciate if receive al…

1. Ufuk Ayyıldız reply

   Hello @jonhny123 Firstly can you say us name of the product or can you describe it ?

2. johny nguyen reply

   I want to make cheese cake premix (powder). Just add water to that and chill. Actually am trying to use some gum stabilizers such as gelatins and xanthan to overcome that but it d…

3. Ufuk Ayyıldız reply

   i guess problem is that if acid interacts cheese suddenly when mixture is not homogenous, coagulation does not actualize regular. because excess acid interacts with cheese suddenl…

4. johny nguyen reply

   @ufukayyildiz: Thanks for your response. However, my objective is that i must produce the powder containing acid powder. And the cooking direction is that consumers only add some…

5. Ufuk Ayyıldız reply

   hım , so this is a ready food for home. ok. let me think on this.

6. Ufuk Ayyıldız reply

   1 Before adding water can cheese be effected by acid ? 2 Maybe this is not acceptable for your final product but to learn something ; can you try adding powder mix to a bowl water…

7. Ufuk Ayyıldız reply

   [quote "jonhny123, post:5, topic:1639"] So, i think i need an agent or something like that that enables the other ingredient in the mixture except malic acid, hydrate before malic…

8. johny nguyen reply

   Tks very much for taking your precious time to reply to me ! I really appreciate. I'll try it for sure.