Application for
STIRRED YOGHURT
ACTIVA® SYG is a perfect protein replacement in stirred yoghurt. The combination of its two enzymes enables it to obtain a better viscosity in yoghurt with a reduced protein content.
ACTIVA ® SYG can replace additional milk protein and reach almost same viscosity as with skim milk powder. We can observe the same effect in both 1.5% fat yoghurt and 3.0% fat yoghurt.
The viscosity of yoghurt can be improved without sandy texture.
How we use ACTIVA® SYG in stirred 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
Fermentation
7
Stirring
8
Store in refrigerator
Benefits of ACTIVA® SYG
ACTIVA ® SYG provides the same or better viscosity 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
