Yoghurts as finished products are among the most popular dairy products in Germany. But they can also be used in many different ways as an ingredient in numerous foods. As a manufacturer of skimmed milk yoghurt and other yoghurt variants, we have specialised in supplying the food processing industry, especially the delicatessen industry. Skimmed milk yoghurt gives a fresh taste to savoury dressings, marinades, dips and delicatessen sauces. On the other hand, it is a classic component for the production of light desserts or delicious yoghurt drinks. And margarine, butter, mixed spreadable fats and cream cheese also become fresher in taste and lower in calories when yoghurt is added.
The raw milk for our yoghurts comes from dairy farmers in the surrounding region and is delivered fresh every day. For processing into yoghurts with different fat levels, the milk fat content is adjusted to the desired level, the milk is inoculated with special lactic acid bacteria and then heated. This thickens the milk and produces the typical slightly sour taste. The type of cultures used and the control of the fermentation process influence both the taste and the consistency of the yoghurt. If necessary, the consistency can be adjusted even more specifically by adding additives such as stabilizers.
The maximum fat content for skimmed milk yoghurt is 0.5 % fat. This makes it the lowest-fat variety of yoghurt. Our range of yoghurts for the food processing industry also includes low-fat yoghurt, whole milk yoghurt, cream yoghurt and a Greek-style yoghurt product with a higher protein content. All variants can also be produced as lactose-free yoghurt products.