Research shows that yoghurt creaminess is closely linked to the viscosity, smoothness and dairy flavour provided by milk fat. So how do you restore those characteristics when milk fat is removed?
Trials at the University of Copenhagen and in the Arla Foods Ingredients application centre have investigated our microparticulated whey proteins as clean-label fat replacers in low-fat and non-fat yoghurt production.
Interested in finding out about our solutions for low-fat yoghurt? Read more here.
