Whole milk yoghurt is a good compromise between a low calorie content and a creamy full-bodied taste. With a fat content of typically 3.5 %, it is between that of skimmed milk yoghurt with less than 0.5 % and cream yoghurt with 10 % fat and combines more or less the best properties of both types of yoghurt. This makes it versatile usuable in the production of delicatessen products and desserts.
The consistency of our whole milk yoghurt varies from creamy to firm, depending on the yoghurt cultures added and the control of the heating process. The optional addition of stabilizers ensures stable product quality when required and prevents the settling of water that is typical for natural yogurt. We can also specifically influence and adjust the taste profile during production. All with the aim of developing the optimum product for your application. By the way, part of the milk sugar is broken down from the whole milk during fermentation, so yoghurt is generally better tolerated by lactose intolerant people than other dairy products. On request, we can also remove lactose almost completely by pre-treating the raw milk with enzymes and offer you lactose-free yoghurt products.
As a dairy company with a focus on the B2B business with milk-based ingredients, we are not only a manufacturer of classic yoghurts of all fat levels, but also produce specialities such as Greek-style yoghurt product with a significantly increased protein content or customiszed milk products. We always develop these in close cooperation with our customers according to individual specifications. In addition to yoghurts, delicatessen cream and sour cream products such as créme fraîche and sour cream form a further product segment of our milk products.