Application for
SET YOGHURT
ACTIVA® SYG is a perfect protein replacement in set yoghurt. The combination of its two enzymes enables it to obtain a better gel strength in yoghurt with a reduced protein content.
ACTIVA ® SYG can replace additional milk protein and reach almost same gel strength as with skim milk powder. We can observe the same effect in both 1.5% fat yoghurt and 3.0% fat yoghurt.
The gel strength of yoghurt can be improved without grainy texture.
How we use ACTIVA® SYG in set yoghurt?
1
Mixing pasteurized milk, Fresh cream, and water
2
Homogenization
3
Heat treatment
4
Cooling
5
Add the enzyme preparation ACTIVA® SYG and starter cultures
6
Pourring into cups
7
Fermentation
8
Store in refrigerator
Benefits of ACTIVA® SYG
ACTIVA ® SYG provides the same or better gel strength in a yoghurt with less protein as a standard.
ACTIVA ® SYG can be used for all yoghurts with fat content from 0.1% to 3.0% with the same effect
Results
