THE TYPE AND QUALITY OF MILK (WHOLE, SKIM, ETC) AND ANY ADDED FLAVOURINGS OR SWEETENERS CAN AFFECT COLOUR.

EXAMPLE: FRUIT PUREES CAN ADD VIBRANT HUES.

DIFFERENT BACTERIAL CULTURES USED IN FERMENTATION CAN PRODUCE VARYING PIGMENTS, INFLUENCING THE YOGHURT'S FINAL COLOUR.

HEAT TREATMENT, PASTEURISATION AND HOMOGENISATION CAN ALTER THE COLOUR BY AFFECTING FAT DISTRIBUTION AND PROTEIN STRUCTURE.

EXPOSURE TO LIGHT, AIR AND TEMPERATURE CAN CAUSE CHANGES IN COLOUR OVER TIME DUE TO OXIDATION OR DEGRADATION OF PIGMENTS.

NATURAL COLOURANTS OR STABILISERS, LIKE BEET JUICE OR TURMERIC, MAY BE INCLUDED TO ENHANCE COLOURS.

CHANGES IN ACIDITY DURING FERMENTATION CAN AFFECT THE COLOUR, ESPECIALLY WITH CERTAIN NATURAL INGREDIENTS.

THESE FACTORS COMBINE TO CREATE THE DIVERSE RANGE OF YOGHURT COLOURS AVAILABLE ON THE MARKET.

SHOULD YOU HAVE ANY QUESTIONS REGARDING YOUR YOGHURT COLOURING, FEEL FREE TO CONTACT OUR EXPERTS AT DYNAMIKO.