Yoghurt,Yogurt, or yoghourt is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow's milk is commonly available worldwide, and , as such, is the molk most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt where available locally. The milk used may be homognized or not; each type produces substantially different results.
Yogurt is produced using a culature of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. In additon, other lactobacilli and bifidobacteria are also sometimes added during or after culturing yogurt.
Product: Yoghurt Powder
Appearance: Milk White Fine Powder
Protein:>15%
Fat: >5%
Acid Value:>50%
Total Plate Count: n=5,c=2,m=103M=50000
Yeast&Mold: <10cfu/g
E.Coli: Not detected
We have been a manufacturer for food ingredients present on the market since 2004. Our long-standing activity has enabled us to obtain and consolidate a significant position on the domestic and foreign market as an exporter of raw materials and products mainly for food industry special for beverage, bakery etc. We are very strong in this fields, and we are top 10 brands in China. Our products have been exported to more than 55 countries.
We are professional manufacturer specialist in food ingredients especial for non dairy creamer. This product has been widely used in food industry and beverage etc. we have full range with different fat source and ratios due to different applications.
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1YRS
