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Pure Yoghurt whey (may be called serum as well), mechanically derived after the fermentation of authentic Greek yoghurt with the ferments Lactobacillus bulgaricus and Streptococcus thermophilus, in a dry free flowing powder. It contains lactic acid, galactose, high milk calclium, and is acid stable. It can be used in a wide range of food applications. It can boost the taste of acid diary products, provide binding properties in low pH food, and can even be used as a ‘label friendly’ natural acidifier.