| Stirred Yogurt |
- Smooth and shiny texture
- Increased viscosity and suitable consistency
- Prevents syneresis (whey separation)
- Extended shelf life
|
| Strained Yogurt |
- Increased viscosity and suitable consistency
- Prevents syneresis
- Creates a creamy and desirable texture
|
| Set Yogurt |
- Forms a stable and uniform gel
- Prevents syneresis
- Extended shelf life
|
| White Cheese |
- Improves sliceability
- Prevents crumbling of cheese texture
- Increases dry matter content
|
| Cream Cheese |
- Improves texture and mouthfeel
- Fat replacement
- Increases dry matter content
- Creates a creamy and spreadable texture
|
| Processed Cheese |
- Forms a stable emulsion
- Improves meltability
- Prevents oil separation
|
| Cheese Dip |
- Creates suitable viscosity
- Prevents phase separation
|
| Cheese Topping |
- Creates suitable elasticity
- Increases water absorption and prevents ice crystal formation
- Prevents clumping
- Thermal stability in the oven
|
| Kashk (Dried Yogurt) |
- Prevents syneresis
- Creates suitable consistency
- Increases dry matter content
|
| Doogh (Yogurt Drink) |
- Increases product dry matter
- Pleasant mouthfeel
- Fat replacement
|
| Cream |
- Improves texture and mouthfeel
- Fat replacement
- Increases dry matter content
- Increases product thickness
|
| Chocolate Milk |
- Prevents phase separation
- Creates a pleasant mouthfeel
- Fat replacement
|
| Beverage |
- Creates suitable thickness
- Stabilizes suspension system
- Improves mouthfeel
|
| Various Desserts |
- Creates suitable texture
- Adjusts product rheology
- Prevents syneresis
- Extended shelf life
|
