The yogurt category includes a growing list of diverse products, many of which use dairy ingredients to contribute to their nutrition and overall sensory experience.
It is common to use nonfat dry milk (NFDM) or skim milk powder (SMP — used overseas), but whey protein concentrates (WPC) and isolates (WPI) and milk protein concentrates (MPC) and isolates (MPI) have become more prevalent, as interest in higher-protein products has increased. NFDM, SMP, MPC and MPI attribute approximately 80% of their protein to caseins and 20% to whey proteins. A newer milk protein ingredient, micellar casein (MC), typically has 90-95% casein and 5-10% whey protein. WPC and WPI contain only whey proteins.