Fat reduction

Stirred yoghurt

Ingredion Ingredients Used: N-DULGE® C1 - 05730303 THERMTEX® - 06811104

Sweet yogurt with berry in a glass jars. Selective focus



Ingredient Amount % as is
Skimmed milk 88.03
Sugar 5.00
Cream (40% fat) 3.60
Skimmed milk powder 1.85
N-DULGE® C1 0.50
Yoghurt culture 0.02


  1. Hydrate the skimmed milk powder in the milk/cream mix for one hour.
  2. Add the starch and sugar using mild agitation.
  3. Preheat the mixture to 62°C.
  4. Homogenise at 150/30 bar.
  5. Pasteurise at 95°C and hold for five minutes.
  6. Cool to 43°C and inoculate with culture.
  7. Ferment at 43°C.
  8. Stop fermentation at pH 4.75 by stirring and cooling to 20°C.
  9. Pass the white mass through a mesh filter of 250 microns to smooth. Pour into containers.
  10. Store refrigerated at 4°C.

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