Carrageenans are successfully used in a variety
of dairy products in order to create a delicate,
creamy texture, while providing the stability of
the product. Application of carrageenans gives
producers the possibility of creating new
and competitive products of very high quality
and stability.
Small doses  of carrageeenans - the quantity
depends on the type of product - especially used
in combination with guar gum and xanthan give
the following effects:
   -  Interacts with milk proteins to stabilize the
       system
   -   Combines with casein and thereby prevents 
       the precipitation of this protein,
   -   Provides appropriate viscosity of solution,
   -   Protects the product from changes in texture
       in changing temperature for example during
       transport,
   -   Creates a mass with a smooth, creamy 
       consistency,
   -   Gives a sense of homogeneity and delicacy
        in consumption,
  -     Prevents secretion of additives such as cocoa,
        delicacies, etc.

Carrageenans are used in the dairy industry in the
following groups of products:
   -   Yogurt, kefir, cream, dairy desserts
   -   Flavoured milk,
    -  Cottage cheese, flavoured homogeneous cheese,