Yes. MPC is an excellent functional yogurt ingredient. MPC, having the same protein ratios as the milk from which yogurt is made, will not change the expected yogurt gel texture. It imparts the standard casein polymer gel that natural yogurt displays and not the starchy, gummy, custardy, pudding gel that many over-stabilized yogurts today exhibit. Plus, the casein in the MPC binds significantly more water than does WPC. A yogurt manufacturer can use less MPC to gain more gel stability and longer shelf life than they can with WPC. As an added value, yogurt manufacturers do not encounter the annoying sulfur aromas and changes in gel texture that accompany use of WPC at higher levels.
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