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.