Soy protein isolate is widely used in dairy products, such as dairy beverages, yogurt, cheese, ice cream, and meal replacement milkshakes. Plant based cheese has been the fastest growing research and development direction in recent years, while low lactose fortified milk represents the path of deep integration between soy protein and traditional dairy products. It can help dairy manufacturers solve problems such as insufficient protein content, whey precipitation, and beverage layering. Yuwang soy protein isolate has helped numerous dairy producers solve problems such as protein reinforcement and nutritional upgrading, development of plant-based dairy products, and protein precipitation in dairy beverages.