Yogurt Drink is one of the derivatives of stirred yogurt, which has a relatively low viscosity, and is obtained by vigorous stirring after the fermentation process, before packaging and cooling.
According to the World Standard of Food and Medicine, Yogurt Drink should contain more than 8.25% MSNF and its fat content before adding other ingredients will vary from 0.5 to more than 3.25% depending on the type of yogurt consumed. The pH of yogurt drinks is mostly in the range between 4.5-4. This drink is nutritionally rich in protein, calcium, vitamins and other micronutrients and in recent years has become very popular among consumers, especially those who activate in the field of fitness.
In this regard, manufacturers have made great efforts to enrich and innovate in these products, which can be mentioned as follows:
• Enrichment with a variety of microorganisms to produce probiotic and prebiotic products that have a health effect.
• Add a variety of vitamins such as vitamin D, which has a high absorption power in the presence of calcium in yogurt.
• Combined with a fruit portion to provide fiber, which along with the high protein content, makes it a Functional Drink.
The combination of Yogurt Drink with a fruit portion leads to a variety of flavors and has a positive effect on consumer acceptance. The most common flavors of yogurt drinks in the world are strawberries, raspberries, carrots, apples, pineapples, lemons and oranges, which have different taste preferences in different countries according to the tastes of consumers.
