Description
Colloidal suspension modification through controlled hydration of fermented dairy.
Technical
Disruption of casein micelle networks via aqueous intrusion, with sodium chloride modulating protein solubility and stabilizing the emulsion.
Culinary Significance
Provides rapid electrolyte replenishment while maintaining probiotic benefits of yogurt in liquid form.
Science
Primary Reaction
Casein network hydration
Parameters
Temperature
10°C optimal
4°C to 18°C range
Time
30 min
2 min – 24 hr
Equipment
Chilled mixing vesselWhisk (preferably balloon type)Fine mesh strainer