aine, mis dispergeerib juustuvalke ja soodustab 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
Emulsifying salts sodium citrate, phosphates, and tartrate, used in the manufacture of milk powder, evaporated milk, sterilized cream, and processed cheese.
