1. Yogurt 

• Improves viscosity, body and creaminess, better mouthfeel
• Improves water retention and reduce syneresis
• Allows clean labeling (E-numbers free) by getting rid of hydrocolloids (e.g., carrageenan, pectin, modified starches, gelatins)
• Reduces costs
• Easy to use and dosage effective

      2. Fresh Cheese/Curd/Quark/Cottage Cheese/Tvarog/Feta Cheese

• Increases the curd yield by 15% - 20%
• Improves water retention and reduces syneresis
• Improves texture, stability, and cutting of curd (e.g. feta cheese)
• Improves the melting properties (e.g. less“oil off”in melting cheese)
• Prolongs the stability of soft cheese