The 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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