Yoghurt

Yoghurt is a milk product obtained by fermentation of milk and milk products to which flavours and ingredients (e.g., fruit, cocoa, coffee) have been added) that may or may not be heat-treated after fermentation.

Natural solutions for yoghurt

Niseen®-S for yoghurt

Benefits

  • Prevents over-acidification.

Niseen®-S10 for yoghurt

Benefits

  • Prevents over-acidification.

Niseen®-A for yoghurt

Benefits

  • Prevents over-acidification.

Nataseen®-D for yoghurt

Benefits

  • Avoids mould contamination.
  • More effective than benzoate/sorbate.
  • No migration from surface.
  • No impact on odor and taste.
  • Extends shelf life.
  • High stability.
  • Ready and easy to use.

Nataseen®-L for yoghurt

Benefits

  • Avoids mould contamination.
  • More effective than benzoate/sorbate.
  • No migration from surface.
  • No impact on odor and taste.
  • Extends shelf life

Nataseen®-H for yoghurt

Benefits

  • Avoids mould contamination.
  • More effective than benzoate/sorbate.
  • No migration from surface.
  • No impact on odor and taste.
  • Extends shelf life.
  • High concentration.

Transgluseen™-Y for yoghurt

Benefits

  • Improve flexibility,
  • Improve water-holding properties
  • Superior adhesion protein cross-linking capability
  • Able to crosslink small molecules or small molecules protein into big molecules protein
  • Reduce the use of phosphates and proteins accessories
  • No impact to original flavor
  • Easy to use