Dairy products
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Benefits in Yogurt:

·Reduces syneresis up to 80%

·Develops a better creaminess

·Reduces the usage of dry matter (cost savings)

·Reduces or replaces the usage of emulsifiers or stabilizers

·Enables cost savings through reduction of protein and other additives

Benefits in Cheese:

·Increases yield in most type of cheeses between 10%-20%

·Provides a better structure especially in soft products such as cream, cottage, and feta cheese, etc.

·Facilitates slicing process

Benefits in Ice Cream:

·Offers a better overrun

·Imparts a better coalescence

·Ability to develop low fat ice cream with same viscosity as regular ice cream products


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