date:Mar 13, 2014
Cultured milk products like yogurt have a very positive image, says Hydrosol. Yogurt is associated with healthy nutrition, fresh flavour and comparatively low calories. The new Stabisol QCU 2 stabilising system from Hydrosol is said to allow dairies to present yogurt in a whole new way, by making it formable. Producers can make yogurt cubes for use in salads as a fresh, low-fat alternative to feta cubes. They are easy to manufacture and can be individualised with herbs, olives, dried tomato or e