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How can I maintain a low viscosity in my drinking yogurt?

Drinking yogurts achieve their initial low viscosity after the gel has set and the yogurt is subjected to a shear process, which breaks the interactions between the casein micelles. With standard MPCs/MPIs, over time, calcium phosphate found in the casein micelles will reform links that were broken … Learn More

Why should I use IdaPlus 1085 in my yogurt formulation?

There are several benefits that come from using IdaPlus 1085 in yogurt manufacturing. With better solubility that leads to a more efficient dispersion and hydration, lower buffering capacity, improved water holding capacity and stronger gel strength, a yogurt manufacturer can experience the followin… Learn More

How does heat stability compare in MPC/MPI vs WPC/WPI?

WPC is much less heat stable than MPC. When WPC is heated under ultra-high temperatures or retort conditions, the native whey unfolds and aggregates, causing gelling. Whey proteins also denature and lose solubility when exposed to ultra-high temperatures. As a result, WPCs cannot be used in large am… Learn More