DHQ in Dairy Products Industry

15 Jan, 2018

The application of DHQ in dairy and fatty products, dry milk, soy-milk concentrate; butter; cheese, condensed milk and milk products, inhibits lipid peroxidation, extends the product’s shelf life in 1.5 – 4.5 times, improves the biological and nutritive value of the product and retains its original organoleptic properties. DHQ helps to supply the products with antioxidants, lost during the technological process.

Dihydroquercetin (taxifolin) dosage in MILK PRODUCTS

Yogurts mass share of fats 7.5%	0.025 % to the mass of the fat	Increases storage life up to 60 days
Sour milk products	0.02 % to the mass of the fat	Increases the growth and development of sour milk bacteria
Mayonnaise	0.02 % to the mass of the fat	Increases storage life up to 30 days
Milk containing sweet products	0.05 kg in 100 kg of raw material	Increase of biological value of the product, increase of storage at the temperature of 15⁰ C and more, simplifies the technological products and decrease of energy consumption while storing the goods
Products made of whole dry milk 25% fat: milk, milk cream, curd, cottage cheese, yogurts, lassi, butter	0.056 g per 1 kg of whole dry milk	Increases storage life in 1.5-2 times
Curd 15% fat	0.025% to fat content	Increases storage up to 40 days
Soya-milk concentrates	0.025% to fat content	Increases storage in 2 times (12 month), decrease oxidation of the stored products
Sterilized milk cream	0.02% to fat content	Bactericide effect. Average result of death of lipolytic bacteria 44 %; Staphylococcus -90%; L.monolcytogenes-30%
Dry milk	0.02% to fat content	Decreases oxidation products in dry milk 90% after 8 months; Increases storage from 8 to 24 months Acquires healing effects
Whole dry milk	0.02% to fat content	Increases storage from 8 to 24 months
Processed Cheese with fat content 45-70%	0.02% to fat content	Increases storage time twice

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DHQ in Dairy Products Industry

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