Ingredients for Dairy Processors

Milk proteins to create Greek-style yogurt

Fonterra USA, Rosemont, Ill., demonstrated the functionality of DeluxeProtein brand milk proteins in a Greek-style yogurt at the recent IFT 2010 Annual Meeting + Food Expo.

Fonterra USA, Rosemont, Ill., demonstrated the functionality of DeluxeProtein brand milk proteins in a Greek-style yogurt at the recent IFT 2010 Annual Meeting + Food Expo. Fonterra DeluxeProtein is functionalized milk protein that meets the needs of the growing Greek yogurt market in the United States. The functionalized milk proteins provide rich texture and great taste without the need to invest in expensive separators. Using DeluxeProtein milk proteins, a thick creamy Greek yogurt with enhanced protein is easy to manufacture.

Traditional Greek yogurt is a strained yogurt, where the milk serum (whey) is removed by filtration using a cheese cloth. In the industrial settings, Greek yogurt is manufactured using specialized equipment (separators) that removes the whey, resulting in a concentrated high-protein, thicker-bodied yogurt.  This process requires extra capital investment in the equipment and also generates acid whey that pollutes the environment. Fonterra’s solution is to create the rich texture of Greek yogurt by adding the functionalized milk proteins to the yogurt base, instead of using additional equipment and eliminate the generation of acid whey.

The DeluxeProtein dairy protein is rBST-free and is certified USDA Grade A.

Fonterra USA

Did you enjoy this article? Click here to subscribe to Dairy Foods Magazine. 
You must login or register in order to post a comment.



Image Galleries

Bel Brands, Brookings, S.D.

The 170,000-square-foot facility on 48 acres in Brookings has the capacity of producing more than 22 million pounds of cheese annually. That is approximately 1.5 million Mini Babybel portions every day. It makes Original (a Gouda type cheese), Light and Mozzarella.


This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!

3/31/15 2:00 pm EST

Raising the bar with in-line mixing and blending technologies: high output with flexibility and low costs

In this webinar, you will be introduced to advanced in-line blending, dosing and mixing technologies that offer high flexible productions, reduced product losses, shorter batch times, uniform products, and reduced ingredient costs. As a result, Food Manufacturers can optimize their productions and increase their profitability.

Dairy Foods Magazine

march dairy foods

2015 March

The cheese issue: A look inside Bel Brands; Karoun Dairies' success; A preview of the WCIC Cheese Show

Table Of Contents Subscribe


What is your favorite way to eat cheese?
View Results Poll Archive


Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications, Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.


Facebook logo 40px 2-12-13 Twitter logo 40px 2-12-13  YouTube logo 40px 2-12-13  LinkedIn logo 40px 2-12-13google plus

Dairy Foods Buyers Guide

cover df july 2013Resource for buyers in the dairy processing industry to find information on the leading suppliers and manufacturers.

Find Ingredients, Equipment, Distribution, R&D and More.

Start Your Search Today.