Gelatinas a thickener and stabilizer are widely used in yogurt and other dairyproducts among the colorless, odorless gelatin, and milk will not be anyreaction at low temperatures directly into the gum, can be added gastreatment, the formation of multi-bubble low-density foam structure, with theproportion of milk to a variety of additions, making dairy products moresmoothness of texture, taste pure.