Fermented milk products
It is about fresh dairy products.
Utilizing quality raw materials alone isn't sufficient; understanding their effective utilization and recognizing limitations based on the targeted consumer market is equally crucial.
What procedures should we follow to create the well-known Greek Yogurt?
How can we produce a high-protein yogurt without additives, or by incorporating fruit preparation, ensuring the ideal texture, structure, acidity, and taste?
How can we create a yogurt that boosts the immune system, while ensuring it's delicious, with a smooth texture and a stable structure?
Can we preserve the "clean taste" of our product throughout its defined shelf life duration?
Is it possible to naturally extend the shelf life of our clean-label product?
The responses to all the above queries are affirmative and to explore how to attain these goals, simply reach out to us.
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