Doogh (yogurt-based beverage) stabilizer

The production of uniform doogh with a suitable concentration and a favorable mouthfeel requires the stabilization of milk protein particles in the acidic aqueous phase. The single-phase doogh stabilizer, in addition to creating consistency and relative concentration, prevents the separation of the solid and liquid phases (yogurt and water) and causes a single phase, which will be doogh. The stabilizers of Pooyan Green Food Company are the right choice to achieve this goal.