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 all of your advice.
My product contains cheese powder, vegetable fat powder, emulsifier (E471) and malic acid. I use malic acid for coagulation of the mixture. The problem is that when i put tap water into the mixture (containing malic acid powder before), then stir, there is something causing sandiness after the protein is coagulated. But when putting water first, stir the mixture and then add malic acid, the product is created with smooth mouthfeel and no sandiness. And my desired product must contain malic acid in the powdered mixture, not adding after putting water into and sandiness of final product (after adding water and stirring) is not unacceptable.
So, could you please tell me how to overcome this problem. Thank you very much