Research shows that the creaminess of yogurt is closely related to the viscosity, creaminess and dairy flavor provided by butterfat. So how do you retain these properties of butterfat after removing it?
Pilot studies at the University of Copenhagen and the Arla Foods Ingredients Application Center show that the micronized whey protein we produce can be used as a fat substitute in low-fat and zero-fat yogurt production with a clean label.
Want to know about our low-fat yogurt options? Click here to read more.
