Application of nanocellulose in yogurt, cheese and acidic milk beverages Nanocellulose (CNC) is a new natural nanomaterial. Due to its unique physical and chemical properties and biocompatibility, it has shown great application potential in the food industry. . This paper reviews the research progress of CNC in yogurt, cheese and acidic milk beverages, focuses on the impact of CNC on product texture, stability, nutritional characteristics, etc., and looks forward to its future development trend. 1. Introduction In recent years, with the increasing demand for healthy foods for consumers, the development of dairy products with excellent texture, taste and nutritional value has become a research hotspot. Nanocellulose (CNC) is a nano-scale material extracted from natural cellulose. It has the advantages of high specific surface area, high mechanical strength, good biocompatibility and degradability. It is in the fields of food, medicine, cosmetics, etc. Shows broad application prospects. 2. The response of nanocellulose in yogurt
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