GREEK-STYLE YOGHURT - THICK, CREAMY AND NUTRITIOUS

GREEK-STYLE YOGHURT - THICK, CREAMY AND NUTRITIOUS

Greek-style yoghurt is a concentrated yoghurt known for its thick, creamy texture and rich taste. It is produced by fermenting milk with live yoghurt cultures and then partially removing whey, either through straining or formulation, which results in a higher solids content compared to regular yoghurt.

Nutritionally, Greek-style yoghurt is valued for its high protein content, which supports muscle maintenance and promotes satiety. It is also a good source of calcium, essential for strong bones and teeth, as well as phosphorus, potassium, and B vitamins, particularly vitamin B12. The live cultures used in production contribute beneficial probiotics, which support digestive health and gut balance. 

Depending on the milk used, Greek-style yoghurt can be full-cream, low-fat, or fat-free, allowing manufacturers to tailor the product to different dietary needs. Its naturally low lactose content compared to regular yoghurt also makes it easier to digest for some consumers.

With its combination of rich texture, nutritional benefits, and versatility, Greek-style yoghurt remains a popular choice for both health-conscious consumers and culinary applications.

Attached:
* Nutritional Values for a greek-style yoghurt.

Notes
Contact our technical specialist for assistance with your recipe and process flow.

    • Related Articles

    • FROZEN YOGHURT FORMULATION

      If interested in a frozen yoghurt formulation - Dynamiko sells the following ingredients that can be used in a recipe: EKOMUL KREM 532 XTI | CMC 1500 | Buttermilk powder | Skim Milk Powder | Agar Agar | Glycerine | Colour and Flavour compounds ...

    • BEST THICKENERS FOR VEGAN YOGHURT

      Agar is a common ingredient used in vegan yogurt as a thickening agent. It is derived from seaweed and is often used as a plant-based alternative to gelatine in vegan and vegetarian recipes. In vegan yogurt production, agar helps give the yogurt a ...

    • FACTORS INFLUENCING TEXTURE AND NODULATION IN STIRRED YOGHURT

      Stirred yoghurt is a cultured dairy product produced using mixed lactic acid bacteria cultures. It is characterised by a semi-viscous consistency, where texture and flow behaviour are key quality attributes. Consumers expect stirred yoghurt to be ...

    • BOOST DAIRY PROTEIN NATURALLY WITH MPC 85

      For manufacturers and product developers looking to meet the growing demand for high-protein dairy products, our Milk Protein Concentrate (MPC 85) is a powerful, clean-label solution. Whether you're producing strained yoghurt, high-protein drinks, or ...

    • FROZEN YOGHURT PREMIX POWDER

      CONTACT DYNAMIKO FOR OUR DELICIOUS FROZEN YOGHURT PREMIXES. PRICING AND ORDERS: ORDER@DYNAMIKO.CO.ZA ATTACHED: * FROZEN YOGHURT PREMIX POWDER: AVAILABLE IN ACIDIC AND SWEET FLAVOURS