FREE Webinar Sponsored by Bruker: Challenges and Opportunities in High-Protein Yogurts and Other Cultured Products

Yogurt Webinar SponsorThe popularity of Greek yogurt has spurred dairy processors to look at product formulations for yogurt, cottage cheese and other dairy foods. In this free hour-long webinar, Professor Phillip S. Tong from the Dairy Products Technology Center at California Polytechnic State University and others discuss:

  • High protein yogurt: why all the interest?
  • Fortification options in processing high-protein yogurt
  • Separation options in processing high-protein yogurt
  • What’s next in cultured dairy foods and beverages?

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