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.
Research shows people can detect as little as a 10% difference in the amount of salt in cheese. By reducing the variability of sodium, manufacturers can not only lower the average amount of sodium but also increase customer satisfaction.
Recently, both whey powder and lactose prices have reached near all-time highs. These prices could remain at historic high averages as production shifts towards high protein whey products and lactose demand from infant formula and milk powder producers remains insatiable.