When using a stabilizer it is recommended to mix it with other dry ingredients before adding it to milk or water phase for dissolution with further heating. This stabilization system can be used in the production of combined products (like yogurt + curd), in the production of processed cheese based on curd; in order to increase the viscosity of the product it is recommended to add it as an additional stabilization system after the souring process but before thermization; it is added at the temperature of 30-40°С with intensive stirring and subsequent thermic processing of the curd.