Low-fat yoghurt is a yoghurt product with a mildly acidic taste and a fat content of 1,5-1,8 %. It is produced by acidification and coagulation of fresh pasteurised semi-skimmed milk (100 % cow's milk) with the aid of lactic acid bacteria.
Our low-fat yoghurt is available as fresh, low-fat yoghurt or as a gently heat-treated yoghurt product. On request, we also produce our yoghurt with various stabilising systems. The consistency from liquid to solid, the acid character and the fat content can be adjusted according to the customer's individual requirements. A lactose-free variant is also available if required.
Legal name depending on the product variation:
Ingredients depending on the product variation:
Related product (search) terms for low fat yoghurt:
This product is available in the following variations:
As for all our yoghurts, we also offer the following tried and tested packaging solutions for our low-fat yoghurt, from 10 kg buckets for smaller requirements to 1,000 kg one-way and returnable containers:
Plastic bucket
Content: 10 kg
Disposable container with liner
Content: 1,000 kg
CHEP Pallecon returnable container with liner
Content: 500-1,000 kg
Sterile container
Content: 500-1,000 kg
Other packaging solutions for low-fat yoghurt may also be possible after individual case examination. Tell us your requirements and we will be pleased to check whether we can realize a filling in your desired packaging.
ISO 9001:2015
Uelzena Group
IFS (Higher Level)
Warmsener Spezialitäten GmbH, Warmsen
ISO 50001:2011
Warmsener Spezialitäten GmbH, Warmsen
As a standard we do not offer contract manufacturing from provided raw material for our yoghurt products. However, should you have a need for this, we would be pleased to examine your specific request for the production of low-fat yoghurt from your own raw material on our systems.
We are a premium supplier to the food industry and our top priorities are the quality and safety of the products. Strict monitoring and control of our production processes by a certified quality management system are obvious in our company as are regular audits and certifications based on the most important standards. The implementation of comprehensive HACCP and zoning concepts, as well as continuous quality inspections of all products and raw materials in our specialized in-house laboratories are other important elements of our quality concept. We’ll be happy to provide more information on this subject. Please contact us.
Low-fat yoghurt is one of the lean yoghurts with little fat. The fat content is between 1.5 % - 1.8 %, which is roughly in the middle between that of skimmed milk yoghurt (max. 0.5 % fat) and whole milk yoghurt (min. 3.5 % fat). We produce both fresh, low-fat yoghurt and heat-treated yoghurt and can adjust the consistency and flavour profile as desired. Our low-fat yoghurt is also a good basis for making salad dressings, dips and sweet desserts.
If yoghurt does not contain any other additives or fruit preparations, it is often referred to as natural yoghurt. Yoghurt naturally contains high-quality protein. The lactose it contains is partly broken down by fermentation with lactic acid bacteria, which is why it is often better tolerated than other non-fermented dairy products. For completely lactose-free yoghurt products, the lactose is enzymatically broken down into more easily digestible sugars by pre-treating the milk with the aid of lactase and only then processed into yoghurt of various fat levels.
As a producer of low-fat yoghurt, we are of course also familiar with other types of yoghurt, e.g. from whole milk or as cream yoghurt. In addition, we also offer many other fresh and heat-treated milk products as ingredients for food production, such as delicatessen cream and sour cream products.
