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  3. Whole Milk Powder
  4. Regular Whole Milk Powder for Yoghurt

Regular Whole Milk Powder for Artisanal Yoghurt

Taste, texture and performance in artisan yoghurt.

Suitable for:

  • Yoghurts & Cultured
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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.

High Yield

Consumers need less powder to achieve the yoghurt texture they desire

Rich & Creamy Taste

Sets to a thick natural yoghurt with a glossy appearance

Technical Expertise

World leaders in dairy innovation for superior taste and textures

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This ingredient has the following features:

  • Smooth Texture
  • Firm Structure
  • High Yield

This ingredient can be used in the following applications:

  • Direct powder sale (scoop market)
  • Direct repacking into consumer formats
  • Base powder for dry blending into consumer formats

Designed for Performance

The greatest food brands are built from the best ingredients. When it comes to yoghurt, products that are full of flavour with a smooth texture and a firm structure are considered the best.

 

After identifying a market need for a better performing powder for use in yoghurt applications, we put our rich history of expertise and innovation into practice and designed NZMP Whole Milk Powder (WMP) for Yoghurt.

 

This new ingredient in our extensive range is designed for higher yield when making yoghurt at home.  That means that your consumers need less powder to achieve the yoghurt texture they desire. 

 

Superior firmness, familiar characteristics

NZMP WMP for Yoghurt has the same characteristics you’ve come to expect from our NZMP Regular WMP, but has been optimised for use in domestic yoghurt making settings and small scale commercial operations such as street markets. 

 

This ingredient sets to a thick natural yoghurt with a glossy appearance and has a rich, creamy taste.

 

The findings in our comparative analysis show that NZMP WMP for Yoghurt makes a thicker yoghurt than the market leader.

Technical Expertise

We are a world leader in dairy innovation. Through our in-depth understanding of fundamental dairy science and cultured systems we optimise our dairy ingredients to deliver superior taste and texture.

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Whole 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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