One of the ways to add differentiation and consumer appeal to a fermented dairy drink is to increase the protein content. But adding protein to any cultured product typically results in an increase in viscosity.
Drinkable products are typically lower in total solids than spoonable products, which also helps make them more fluid. Many high-protein spoonable yogurts contain 9-10% protein (i.e., 15-17 grams protein/5.3 ounces), and whether they are made through straining or fortification, they have a very thick texture. So how do you make a high-protein yogurt drinkable?