Can the gradual return to higher viscosity after the shear process in drinking yogurts be mitigated?

Calcium phosphate in yogurt promotes the reforming of a casein gel after being sheared post fermentation, leading to higher viscosity. Lowering the amount of available calcium phosphate will inhibit the increase in viscosity. Our IdaPlus 1085 has been specially designed with less calcium phosphate and is perfect for preventing the aggregation of the casein micelles post-shear, thus helping maintain the desired lower viscosity over shelf life.