Yogurt was made using cow’s milk with 1% fat content with the addition of freeze-dried yoghurt yeast and new generation iodized milk protein.
The iodized milk protein chosen by scientists is highly soluble in milk at room temperature of 20-24°C without precipitating. During the production of enriched yoghurt, the additive can be added to the milk when a normalized mixture is obtained or at the fermentation stage, which almost does not change the production technology.
As a result of the research, the scientists chose the optimal concentration – 10 mg of iodized milk protein per 1 kg of milk. Thus, a 100 g portion of yogurt comes out. Contains 25 micrograms of iodine – this is 17% of the daily requirement.
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Source: Ferra
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