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 during the shearing process, causing higher viscosity. The use of IdaPlus 1085 provides less calcium phosphate for reforming links in a yogurt over shelf-life, helping to maintain the desired lower viscosity.