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
847/928-1600
www.fonterra.com
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
847/928-1600
www.fonterra.com
Looking for a reprint of this article?
From high-res PDFs to custom plaques, order your copy today!
