Drinking yogurt with reduced sugar content and excellent taste
- Authors: Paasman M.1, Mayauskaite V.1
-
Affiliations:
- Issue: No 2 (2017)
- Pages: 54-55
- Section: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/328890
- ID: 328890
Cite item
Open Access
Access granted
Abstract
The company DSM offers innovative yogurt culture Delvo Yog® FVV-122 as well as the preparation of the enzyme lactase Maxilact® for breaking up milk sugar for development of drinking yogurts with reduced level of sugar and preserving yogurt consistency during the storage life.
Full Text
References
- http://www.foodbusinessnews.net/articles/news_home/Consumer_Trends/2016/01/Drinking_yogurt_market_in_tran.aspx.
- Mintel, Trends and Innovations in Dairy, Molkereikongress, 2016.
- Patterns in yogurt consumption, DSM global insight series (2015).
- DSM consumer survey (2015).
Supplementary files
