Yoghurt | Increase viscosity and creaminess |
| Reduce Synersis and increase yields | |
| Improve stability during storage | |
| Improve texture and no influence on flavor | |
Cheese | Reduce the loss of whey proteins during draining process |
| Improve the cutting ability | |
| Improve texture and no influence on flavor | |
| Reduce water synersis to save the cost |