High protein yoghurt was made from whole milk. fortified with egg white (30% v/v) and skim milk powder at 12% (w/v). Different yoghurt mixes. with albumin content of 15%. https://www.roneverhart.com/Traditional-Karate-Do-Okinawa-Goju-Ryu-Book-1-The-Fundamental-Techniques-by-Morio-Higaonna-Preowned/