What if a yogurt manufacturer wants to make a high protein Greek-style yogurt?

If a manufacturer wants to make a Greek-style yogurt with a protein content above 6.4%, we suggest using WPC in combination with MPC to obtain the remainder of desired protein fortification above 6.4%. As with regular yogurt, the MPC will provide realistic yogurt gel texture and bind water for prolonged shelf life of the yogurt while the WPC will help to maintain the smooth mouthfeel desired by consumers.