An attractive drinking yogurt must be very smooth, creamy, and low in viscosity. Today's consumer demands for clean label products create challenges for manufacturers.
To avoid common quality defects such as water separation, high viscosity and dry taste, manufacturers need to use natural alternatives to replace traditional stabilizers in the production of drinking yogurt.
Trials at the Arla Foods Ingredients Application Center tested the use of Nutrilac® protein in drinkable yoghurts containing 2-10% protein.
Download our white paper to learn about key findings.
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