Jogustab

Jogustab serves to ensure a firmer structure and prevent the release of whey. The use of Jogustab increases the proportion of solids and the protein content of the milk, causing a more compact gel and fuller flavor to develop in the yogurt. With its extremely powerful functional properties, Jogustab stabilizes the structure of the yogurt much more efficiently than conventional milk powders and may bring financial benefits, too. Our yogurt stabilizers can be produced with different percentages of protein and adjusted for the customer individually according to the desired application.