Dairy manufacturers around the world are constantly creating delicious and healthy products for consumers by adding different ingredients to dairy products. But the shelf life of these products is very short and this is a big challenge in creating innovation and reaching the target market without delay. For this reason, special production facilities are needed, so that you can innovate your products (without restrictions).
In addition to the issue of durability, another parameter limiting milk processing and production is the high sensitivity of milk protein structure, which under certain temperature and pH conditions breaks down the protein structure and forms clots. The existence of these restrictions has led to the emergence of this range of products.
Acidified Milk is a type of dairy drink with a pH in the range of 4- 4.5 and is mainly served with fruit flavors.
Acidified Milk, due to its enrichment with a variety of vitamins (A, C, E, D), dietary fiber and other nutrients is considered as Functional Drink. These drinks consist of a dairy base including milk, yogurt, whey, etc. and a fruit base containing fruit puree and concentrate. Lactose levels in these drinks are reduced and are a good dairy substitute for people with lactose intolerance. Another advantage of these products is that the waste of cheese and yogurt production line can be used in its formulation and thus increase your production efficiency.
This drink is especially popular among athletes and people who work in the field of fitness because it will be a good drink for their diet due to its high protein content.
