Yoghurt and quarg (fromage frais) based dips are generally sold as accompaniments to dry packed products such as crackers or chips (crisps). The dry product is dunked into the dip to give succulence and add extra or altered flavour.
The dips are usually pasteurised to kill the cultures used in the preparation of yoghurt and prevent them lowering the pH of the system by continuing to produce lactic acid. The pH is generally around the pH 3.8 – 4.2 mark (being the natural pH of lactic milk products). Prior to pasteurisation, the yogurt or quarg’s proteins need to be prestabilised to avoid rapid precipitation due to heat shock. If not, the effect on the product can be a ‘talcum powder’ like texture, sometimes described as ‘graininess’.