What challenges occur in making yogurt with higher protein and can they be overcome?
Formulators frequently struggle with producing higher protein yogurts without a gritty or grainy mouthfeel and chalkiness. Our IdaPlus 1085 milk protein solves this dilemma with reduced calcium phosphate content, which opens up the structure of casein micelles, allowing for quicker dispersion and hydration. The dispersion of the proteins significantly reduces any graininess or chalkiness typically…