Set Yogurt Making Process With Our Yogurt Stabilizer ZN152

Set Yogurt Making Process


How to make yogurt? Are you looking to master the yogurt making process with professional-grade precision? Look no further!

In this comprehensive guide, we'll walk you through the meticulous set yogurt making process step by step, complemented by the innovative use of our yogurt stabilizer ZN152. Our expert instructions will equip you to produce consistently smooth and delicious yogurt, right in your commercial kitchen.

Set Yogurt Making Process With Our Yogurt Stabilizer ZN152

Yogurt Ingredients

In the yogurt production, understanding the key ingredients is essential.  Yogurt ingredients typically include:

  1. Milk: The primary ingredient, which can be whole milk, low-fat milk, or skim milk.
  2. Cultures: Active bacterial cultures, such as Lactobacillus bulgaricus and Streptococcus thermophilus, which ferment the milk and give yogurt its characteristic tangy flavor and creamy texture.
  3. Sweeteners: Sugar, honey, or other sweetening agents may be added to enhance the flavor of the yogurt.
  4. Flavorings: Natural or artificial flavorings, such as fruit extracts or vanilla, can be added to customize the taste of the yogurt.
  5. Stabilizers& Thickeners: Ingredients like pectin, gelatin, agar-agar, modified starch or our specialized yogurt stabilizer ZN152 may be used to enhance the thickness and stability, improve the texture and consistency, preventing separation and ensuring a smooth, creamy product. 
  6. Fortifiers: Some yogurt products may be fortified with additional nutrients such as vitamins and minerals for added health benefits.
  7. Preservatives: While not always necessary, some yogurt products may contain preservatives to prolong shelf life.

ZN152 Yogurt Stabilizer Ingredients

Elevating your yogurt production process requires the strategic incorporation of stabilizing agents. Here are the primary ingredients found in our yogurt stabilizers ZN152:

  1. Sodium Carboxymethyl Cellulose: Renowned for its thickening properties, this additive enhances viscosity and stability in yogurt formulations.
  2. Xanthan Gum: A versatile stabilizer, xanthan gum improves texture, prevents syneresis, and imparts a smooth mouthfeel to the final product.
  3. Pectin: Derived from fruits, pectin acts as a gelling agent, contributing to the firmness and structure of yogurt.
  4. Sodium Alginate: This compound enhances elasticity and thickness, ensuring a consistent and enjoyable yogurt experience.
  5. Sodium Hexametaphosphate: As a sequestrant, sodium hexametaphosphate aids in moisture retention and inhibits crystallization in yogurt products.
  6. Maltodextrin: Often used as a bulking agent, maltodextrin enhances body and mouthfeel in yogurt formulations, improving overall texture.

Set Yogurt Making Process With Yogurt Stabilizer ZN152

The seven main factors influencing carrageenan prices are as follows:

1. Pre-treatment of milk

Purification → standardization → cooling

2. Pre-treatment of yogurt stabilizer

ZN152 → dissolve (50-60°C)

3. Pre-treatment of sugar

White sugar → dissolve in hot water → pasteurization(100°C, 5-10 minutes) → cool

4. Mixing

Mixing of milk, ZN152 and sugar → homogenization → pasteurization → cooling → inoculation → fermentation → cooling to 20°C → demulsification → pasteurization → aseptic filling → storage

Product Key Control Points

  • Suggested Dosageof ZN152: 0.65%
  • Dissolve yogurt-stabilizer ZN152 at 50-60°C, keep warm for 15-20 minutes, and dissolve until there is no granularity visible to the naked eye
  • Milk pasteurization: 95°C, 300 seconds
  • Milk mixture homogenization: 60-65°C, homogenization pressure: 18-20mpa
  • Fermentation: Parameters are determined according to the strains of bacteria
  • Use the compound stabilizer alone, no need to add modified starch. If you want a thicker texture, you can add modified starch in appropriate amount.


In conclusion, mastering the set yogurt making process with our yogurt stabilizer ZN152 involves meticulous attention to detail and an understanding of the key control points.

By carefully selecting and incorporating yogurt ingredients and stabilizer ingredients, you can achieve a consistently smooth and delicious final product.

With ZN152, you have the assurance of superior quality and texture, elevating your yogurt-making endeavors to new heights.

Ready to elevate your yogurt-making process with our innovative stabilizer ZN152?

Take the next step towards producing premium set yogurt by incorporating our product into your recipes. Contact us today to learn more about how ZN152 can enhance the quality and consistency of your yogurt products. Don't miss out on the opportunity to revolutionize your yogurt production. Upgrade to ZN152 and unlock a world of possibilities in the realm of dairy craftsmanship.

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About Gino Biotech

We are a biotech company specializing in the research, development, and commercialization of innovative and technological food additives hydrocolloids Agar Agar, Carrageenan, and Tailor-Made Stabilizer Solutions.

With the extended know-how and experience in the research, application, and use of Hydrocolloids, we could provide one-stop-shop customized solutions perfectly matched to the needs of our customers.

Our products cover the needs of the Meat, Dairy, Bakery, Confectionery, and other industrial sectors.

Contact our sales representative for more information

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