Appealing drinking yoghurts must be smooth, creamy and low in viscosity. Today, consumer demand for clean-label products has given manufacturers a challenge. To avoid common quality defects such as syneresis, poor viscosity and dry texture, they need to replace conventional stabilisers with natural alternatives their drinking yoghurt production. Trials in the Arla Foods Ingredients application centre have tested Nutrilac® whey proteins in drinking yoghurt with 2-10% protein.
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