DenLact for low pH dairy products

DenLact optimizes the quality of set and stirred yoghurts by reducing syneresis, enhancing viscosity, and improving creaminess, especially in non-fat and low-fat options. It ensures consistent product quality and offers production flexibility while cutting costs by partially replacing expensive milk ingredients. For low pH drinks, DenLact protects proteins from precipitation, prevents separation, and maintains the desired viscosity, all while preserving a fresh mouthfeel and flavor, contributing to a more economical production process.