| abstract |
The present invention relates to controlled acidification of food products such as dairy products and meat. Acidification protects foods from harmful microbial cultures, and foods can obtain certain textures such as coagulation of dairy products or drying of dried sausages and formation of textures. The present invention comprises a novel method of acidifying food in a controlled manner. This controlled acidification is achieved by using lactic acid or glycolic acid oligomers / derivatives and their salts or derivatives. |