Canadian dairy companies are facing production problems such as poor taste and unstable taste. In order to solve these problems, the company decided to use polyanionic cellulose (PAC) in the production process. PAC is a dairy additive that can improve the taste and texture of dairy products, increase product stability, and thus improve production efficiency and product quality.

Problem analysis, the following problems exist in the production process of Canadian dairy companies:

Poor taste: The taste of dairy products is one of the important factors for consumers to buy. Dairy products with poor taste will reduce consumers' willingness to buy and affect the sales performance of enterprises.

Unstable taste: There may be differences in the taste of dairy products in different batches and at different times, which will lead to a decline in consumer trust in the product and affect the brand image of the company.

In response to the above problems, Canadian dairy companies have adopted PAC solutions:

Improve taste: Adding PAC to dairy products can improve the consistency and stability of products, improve the taste and texture of dairy products, and make consumers more willing to buy.

Improve product stability: PAC can effectively stabilize protein and fat in dairy products, reduce product stratification and precipitation, and ensure product quality stability.

Improve production efficiency: By using PAC, the production process of dairy enterprises is more stable, reducing problems and failures in the production process, and improving production efficiency.

After implementing the PAC solution, the Canadian dairy company has achieved the following results:

Product quality improvement: By improving taste and product stability, the quality of dairy products has been significantly improved, and the taste and flavor of products have been recognized by consumers.

Increased production efficiency: By using PAC, the production efficiency of dairy enterprises has been improved, and problems and failures in the production process have been reduced.

Competitiveness improvement: By solving the problems of taste and stability, the product quality of Canadian dairy companies has been improved, won the trust of consumers and the recognition of the market, and enhanced their competitiveness.

Canadian dairy companies have successfully solved production problems such as poor taste and unstable taste by adding PAC in the production process. This solution not only improves the quality and safety of dairy products, but also improves production efficiency and market competitiveness. In the future, Canadian dairy companies will continue to focus on product quality and production efficiency, continuously improve production technology and equipment, and provide consumers with safer and higher-quality dairy products.