Fermented whey desserts using yoghurt cultures

THE Stabisol JOC 2stabilizing system offers an economical way to create fermented whey desserts using yoghurt cultures, according to Hydrosol.

Improving on the method used by some markets to save money in making yoghurt, where about 50% of the milk is replaced by whey or water, the system entirely replaces milk with sweet whey. The solution is mixed with fat, sugar, stabilizer, and yoghurt cultures, and then fermented.  It can use animal fat such as cream or butter, or vegetable fat such as oils. Whey powder and water can substitute for fresh whey.

Like traditional yoghurt, the fermented whey desserts can be mixed with other ingredients such as flavorings. The colors can be added at the beginning of the manufacturing process, and fruit preparations after fermentation.

Hydrosol can offer individual consulting through close cooperation with its sister companies in the Stern-Wywiol Gruppe. The company also offers all-in compounds with customer-specific flavoring through sister company OlbrichtArom.