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Description
Yoghurt Powder is made from cultured milk, typically using skim milk that is pasteurized. Yogurt cultures are added to milk, cooled to incubation temperature (40-43 degree Celsius ). It is allowed to ferment until a pH of around 4.6. It is then spray-dried to form a powder and has a composition similar to skim milk powder. It is very soluble in warm and cold liquids. It can be used as a replacement to fresh yogurt, to add the distinct tart and tangy yogurt flavor to a variety of applications.