Cream Cheese Stabilizer (BS29)April 16, 2017
Set-style Yogurt Stabilizer (BS81)April 18, 2017
In stirred yoghurt, the gel is broken up, cooled and packaged. After packing, the viscosity of yogurt increases causes the yogurt to become hard and fragile. Due to lactose fermentation and lactic acid production by bacteria, stirred yoghurt product is suitable for those who are lactose intolerant.