Plain drinkable yogurt containing 9 g of protein per serving of 150 g. Yield: ~ 3 servings.

Ingredients:

• 483 g Cow’s milk
• 17 g Milk Protein Concentrate 85 (MPC 1850)
• 2.5 g Yogurt starter culture

Directions:

1. Add MPC 1850 to milk and stir to fully dissolve.
2. Heat to 90⁰C for 2 min.
3. Cool down to 42⁰C.
4. Incorporate the starter culture.
5. Ferment until the yogurt reaches a pH value of 4.2–4.4.
6. Homogenized at 10,000 RPM for 3 min.
7. Package and refrigerate.

Notes:

a. Homogenization parameters can be adapted to modify the consistency of the yogurt.

b. Skim, partially skim or whole milk can be used. The presence of fat increases the creaminess and consistency of the yogurt.

c. Yogurt should be kept refrigerated and consumed within a week.

Disclaimer: The above recipe is presented as inspirational idea for business to business customers and not intended for consumers or general public. The information is provided based on current knowledge and experience, however without any obligation and without any assumption of liability on our part. Clients should conduct shelf life studies for their purpose. Clients should evaluate the products, ingredients or potential allergens to determine the suitability for their formulation and serving sizes meeting applicable regulatory requirements for their products. Applications and claims for any ingredient must be verified with local regulatory authorities.