Yoghurt powder is becoming an increasingly popular ingredient for a wide variety of applications. For example; yoghurt powder is mixed in drinks, cakes, dips, cereal, pretzels and dried fruit to give it a unique dairy flavour. There are many varieties of yoghurt powders with a large selection of flavours, each with their own unique blend of ingredients. One reason yoghurt powder is so popular is that it is marketed as a health food with a high content of probiotics, strains of friendly bacteria, that aid digestion.
Yoghurt powders blend a selection of dried dairy products, which varies depending on the manufacturer and the application the yoghurt is used for. Dairy products used in these blends include cultured nonfat milk, cultured dairy solids and nonfat milk. A typical yoghurt powder includes 1.25 to 2 per cent fat and 50 to 51.5 per cent lactose.
Yoghurt powder usually has high levels of whey protein and cultured whey protein concentrate. This provides yoghurt with a high protein-to-fat ratio, which makes it desirable to bodybuilders and athletes who want a lean source of protein in their diet. A typical yoghurt powder blend is made of 33.0 to 36.0 per cent of protein.
Compared to other milk products, yoghurt powder has a much higher content of lactic acid. This makes yoghurt powder a popular ingredient in bath blends and facial treatments, which take advantage of the soothing, softening and rejuvenating effects of lactic acid on the skin.
Silicon dioxide, an oxide of silicon found in sand and quartz, is often used in yoghurt powder as an anti-caking ingredient. This naturally-occurring inorganic compound is used widely in the food industry. For example; it is used to balance pH, moisture levels and as a lubricant.
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