Post Fermentation shear is critical to obtain a low-viscosity in a drinking yogurt. To maintain this low-viscosity, it is important to control interactions between casein micelles over the shelf-life of the drinking yogurt. The only way viscosity builds over the shelf-life of a drinking yogurt is when casein to calcium phosphate interactions occur over time. 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.
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