Yogurt

The ideal appplication for manufacturers that are looking for regular fermentation times, firm and short texture and affordable production costs. It has the perfect ingredient combination for optimizing yogurt production, helping to increase firmness and thickness of the yogurt even in lower solid recipes. The application also facilitates the reduction in the addition of SMP and stabilisers such as gums, pectin, starches or gelatine, without compromising the final product quality and reducing its cost. Additionally, the gel strength and creamines are increased by the higher level of cross linking between milk proteins, helping to lower the cream content and to increase creaminess and texture in low fat yogurts.