Nutrilac by Arla Foods Ingredients for Greek Yogurt Production
While standard yoghurts have a typical protein content ranging from 3% to 4%, traditional Greek yoghurts offer between 6% and 10%. Usually, typical Greek-style alternatives cannot quite match this, and offer up to 8% protein content. But our solutions can help bring protein levels up to 10%!
22 Jan 2013 --- Our Nutrilac solutions, used in combination with our suggested ”Quick process”, enable manufacturers to make Greek-style yoghurts using their existing lines and without generating the waste associated with traditional Greek yoghurt production.
While standard yoghurts have a typical protein content ranging from 3% to 4%, traditional Greek yoghurts offer between 6% and 10%. Usually, typical Greek-style alternatives cannot quite match this, and offer up to 8% protein content. But our solutions can help bring protein levels up to 10%!
In addition, by using the ”Quick process”, almost ALL of the milk used in the manufacturing process is used in the final product – which offers a substantial waste reduction benefit.
Clean-label Nutrilac ingredients are made from finely-tuned functional milk proteins. They provide tailored solutions for a range of high quality Greek-style products, including non fat, low fat, full fat, drinking and long-life yoghurts.
