Drinking yoghurt

Drinking yoghurt is firm, creamy or liquid acidified milk products manufactured from pasteurized milk by use of thermophilic lactic acid bacteria.

In order to increase the dry matter content of the yoghurt in line with the given local preferences (which vary around the world), the milk can be concentrated or powder can be added to obtain a fortification - or the milk can be concentrated by means of ultrafiltration (UF). Typical standard yoghurt is not heat treated subsequent to fermentation and does not contain binding agents.

The various types of yoghurt are characterized by their structural properties. In drinking yoghurt the gel has been broken in the fermentation tank, homogenised and cooled before packaging. A lower dry matter content and homogenization after fermentation result in drinkable yoghurt with low viscosity. Normally stabilizer is added to ensure stable yoghurt without sedimentation.