ained, mis dispergeerivad juustuvalke ja soodustavad sellega rasvade ja teiste koostisosade homogeenset jaotumist
substance which converts proteins contained in cheese into a dispersed form and thereby brings about homogenous distribution of fat and other components
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FR: sel de fonte [EUR] [T41043]; sel émulsifiant [EUR]
DE: Schmelzsalz [EUR] [T41043]
FI: sulatesuola [EUR] [T41043]
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