Drinkable Yogurt & Lassi: Mango, Berry & Citrus Systems (Puree vs. NFC)

Drinkable yogurt vs lassi: why the process targets differ

While both are drinkable dairy, the formulation “center of gravity” is often different:

• Drinkable yogurt often targets a clean dairy base with a smooth pour and a bright fruit identity. Depending on the market, it may be low fat, high protein, or lightly sweetened.
• Lassi often targets a richer mouthfeel with a more dessert-like experience and can tolerate higher viscosity. Mango lassi is the classic example: the fruit system contributes major body and perceived richness.

The practical implication: lassi can handle more puree-driven body, while some drinkable yogurt styles require more “juice-like” brightness and a thinner viscosity profile. You design the fruit system to match the base.

Puree vs NFC vs concentrate in drinkable dairy: what changes

Puree (body-first strategy)

Purees provide natural thickness and a “real fruit” texture cue—especially mango and some berry purees. This is ideal for lassi and for drinkable yogurts that aim for a smoothie-like profile. The tradeoffs include higher natural particulate/haze and potential line challenges if viscosity is too high.

NFC juice (freshness-first strategy)

NFC can deliver a fresher, more lifted aroma, especially in citrus and apple/pear-type profiles. In drinkable dairy, NFC can help a beverage taste less “jammy.” The tradeoffs are higher sensitivity to oxygen and haze drivers, and sometimes more variability lot-to-lot.

Concentrate (control-first strategy)

Concentrates offer strong dosing consistency and efficient solids/sweetness control. In drinkable dairy, concentrates are often used to: reinforce flavor, set °Brix targets, and improve repeatability. The tradeoff is that concentrates can sometimes read less “fresh” if aroma is not managed.

For broader format decision logic (especially in beverages), see Topic 001. For sugar and acid strategy (useful when you’re minimizing added sugar), see Topic 006.

Core technical constraint: acidity vs protein stability

Fruit brings acids. Dairy brings proteins. The interaction between them determines whether your beverage stays smooth or destabilizes (grainy texture, curdling, sedimentation, or phase separation). Citrus systems are the highest risk, followed by some berry systems with high acid loads. Mango is usually easier from an acid perspective but can be challenging from viscosity and mouthfeel.

This is important enough to repeat: pH is not the only variable. Titratable acidity (TA), mineral balance, protein content, and process steps (homogenization and heat) all affect stability. Use Topic 023 as your base guide.

Designing for viscosity: pourability, mouthfeel, and line performance

In drinkable dairy, viscosity must satisfy three masters: consumer mouthfeel, bottle pour behavior, and production line performance. The fruit system is a major driver of viscosity—especially when using puree.

Practical viscosity rules

• Set a viscosity target at serving temperature (cold changes perception).
• Validate after homogenization: homogenization can change viscosity and reduce perceived pulp.
• Watch shear thinning: some puree systems thin dramatically under pump shear, then “recover” in the bottle.
• Prevent separation: a beverage that looks stable in the tank can separate in bottles over time.

If your company also produces spoonable yogurt with fruit layers, the texture logic overlaps—see Topic 021.

Mango systems: the backbone of lassi and smoothie-style drinkable yogurt

Mango is a high-satisfaction flavor because it delivers both aroma and body. In lassi, mango puree can be a dominant texture driver, often reducing the need for additional structuring. The key risks are: over-thickness (line strain), a heavy finish, and batch-to-batch variability driven by cultivar and origin.

Mango program design tips

• Use puree as the primary fruit body, then use concentrate strategically to set sweetness/solids if needed.
• Validate “clean finish”—mango can feel starchy or heavy if overbuilt.
• Control consistency via specs (°Brix, pH/TA, viscosity tolerance, sensory acceptance).

Mango also pairs well with citrus lift (small lemon or lime layers) if protein stability is managed. For citrus system design, see Topic 002, and for dairy stability, see Topic 023.

Berry systems: flavor and color in a protein matrix

Berry drinkable dairy is popular but technically sensitive. Berries bring acidity, color compounds, and sometimes astringency. In a dairy base, you must manage both stability and appearance over shelf life.

Berry-specific challenges

• Color behavior can shift with pH and oxidation over time.
• Astringency can become more obvious in high-protein bases.
• Seed/skin particulate can create sediment if not controlled.

Use puree for body when you want a smoothie-like drink. Use concentrate when you need repeatable dosing and to reinforce flavor while controlling solids. If color performance is critical, be very strict about oxygen control and packaging exposure. For pH-sensitive color fundamentals, see Topic 073.

Citrus systems: high refreshment, highest stability risk

Citrus in drinkable dairy is a great “fresh” cue, but it is the most likely to destabilize proteins. Many teams use citrus as a supporting note rather than the primary flavor—unless they have a well-validated stability strategy.

Citrus program design tips

• Choose format intentionally: concentrate offers control; NFC offers freshness but needs tighter handling.
• Control acid load: TA is often a better predictor of risk than pH alone.
• Validate after heat steps: any thermal treatment can change stability.
• Run shelf-life trials: instability can develop slowly, not immediately.

The key guide here is Topic 023. If your citrus system also appears in sparkling beverage programs, see Topic 019 for citrus format considerations.

Processing: homogenization, heat treatment, and oxygen control

Drinkable dairy processing often involves homogenization and sometimes heat treatment depending on your product model. These steps can dramatically affect fruit system perception and stability.

Homogenization

• Can reduce perceived pulp/particulate and improve smoothness.
• Can also change viscosity and emulsion behavior depending on fat content and stabilizer system.
• Must be validated with your fruit system; some purees shear-thin and alter mouthfeel.

Heat exposure

Heat can mute delicate fruit top notes (especially citrus) and can change protein stability. Validate sensory and stability after your real process, not just bench trials.

Oxygen management

Oxygen drives aroma fade and color drift in fruit systems. Minimize aeration during blending, reduce hold time, and control headspace in bottles.

Shelf life and micro strategy: cold-chain vs extended-life programs

Drinkable dairy products are often cold-chain, but some programs target extended shelf life. Your micro strategy depends on your processing model, distribution, and risk tolerance. Always align formulation, process, and packaging with shelf-life intent.

For a practical guide to fruit-in-dairy shelf life and micro considerations, read Topic 028.

Procurement specs and documentation: what buyers should request

Drinkable dairy is less forgiving than many beverage categories. Ingredient variability can create stability failures, not just flavor drift. Procurement should define specs that predict performance in your specific dairy base.

Key specs

• °Brix (solids and sweetness control)
• pH and titratable acidity (stability risk; see Topic 095)
• Viscosity/texture expectation (especially for mango puree systems)
• Particle size (sediment risk and mouthfeel)
• Sensory acceptance (freshness, oxidized notes, cooked notes, astringency)

Documentation checklist

• COA (see Topic 093)
• Micro requirements (see Topic 094)
• Packaging formats (see Topic 096)
• Storage & shelf life (see Topic 097)
• Allergen statement (see Topic 098)
• Traceability/country of origin (see Topic 099)

For a reusable internal spec template, see Topic 100.

Next steps

If you share your base style (drinkable yogurt, lassi, high-protein, low-fat, full-fat), target sweetness, filling method, shelf-life goal, annual volume, and destination, PFVN can recommend the best fruit format (puree vs NFC vs concentrate) and the critical specs that protect stability. Use Request a Quote or visit Contact. For browsing, start at Products or Bulk Juice Concentrates.

Continue reading: Topic 023 — Dairy Acid Balance • Topic 024 — Ice Cream & Gelato Ripples • Back to Academy index

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