Fat Filled Milk Powder for Yoghurt

Designed to deliver superior yield in yoghurt applications without compromising on firmness

Suitable for:

  • Yoghurts & Cultured

Religious Status:

  • Halal

Disclaimer: While we try to represent product images accurately, the representation on your screen may be different from the actual product for various reasons. Religious/dietary status is indicative only and may vary between material numbers.

Superior Performance

NZMP FFMP for Yoghurt enables you to increase yoghurt yield without compromising on firmness by adding more water to the same amount of powder

More Opportunity

By reducing cost in use, NZMP FFMP for Yoghurt provides a commercial advantage. Either achieve more margin whilst maintaining your current price or reduce price to drive additional sales

Great Taste & Texture

NZMP FFMP for Yoghurt sets to a firm, glossy yoghurt that also delivers on taste

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NZMP Fat Filled Milk Powder for Yoghurt has the following features:

  • Delivers greater yield in yoghurt than standard FFMPs
  • Provides cost savings through superior volume of yoghurt yielded
  • Without compromising texture
  • Ideal for markets where affordability is paramount

NZMP Fat Filled Milk Powder for Yoghurt can be used in the following applications:

  • Artisanal and Industrial Yoghurts
  • For more information on ingredients for yoghurt visit: Yoghurts & Cultured

Specifically designed for performance in yoghurt

With many markets and consumers preferring to make yoghurt more affordable by using FFMP (Fat Filled Milk Powder), there is a need for a powder designed specifically for use in yoghurt. We applied our rich history of expertise in both yoghurt & powders and designed NZMP FFMP for Yoghurt. This powder delivers on affordability through additional yield without compromising on firmness.

Additional yield without compromising firmness

Our trials show NZMP FFMP for Yoghurt delivers superior yield and performance over other FFMPs. We have found that we can achieve between 15-25% more yield without compromising on firmness by adding more water to the same amount of powder. Results vary depending on what yoghurt manufacturing process is used, particularly around the heat treatment of the milk. Talk to your account manager about how to get the best yield results from your process and equipment.   

 

 

 

Improving yield through milk heat treatment 

Alongside using NZMP FFMP for yoghurt one of the best ways to improve yoghurt yield is to add a milk heat treatment step into your process.  

 

Download our infographic to find out more about milk heat treatment and how you can use it to improve yield.

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Fat Filled Milk Powder is hygroscopic and can absorb odours. Therefore adequate protection is essential. It is  recommended that product is stored at below 25°C, relative humidity below 65% and in an odour free environment. Stocks should be used in rotation preferably within 24 months of manufacture.

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Important Disclaimer:  NZMP (and the Fonterra Group) makes no representations or warranties in respect of the information contained on the NZMP website or in this document, including representations or warranties (express or implied) concerning fitness for purpose or appropriateness (including whether such information can be used in compliance with any applicable jurisdiction) in relation to the use in connection with the marketing, promotion and sale of any third party products. Without limiting the foregoing, any use of, or reliance on, the information contained on the NZMP website or in this document is not the responsibility of NZMP or the Fonterra Group.

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