The yoghurt success story of recent decades continues. Lactose-free, high protein, drinkable yoghurt and, not least, plant-based alternatives are just some of the current consumer trends driving growth. Nonetheless, a traditional focus on freshness, taste and creamy texture is still an essential part of yoghurt processing.
Analytical technology for yoghurt processing helps you exploit a developing product area while maintaining quality control standards. At milk intake, hygiene quality and freshness can be ensured for both food safety and brand consistency. During production, the flexibility of latest solutions allows you to test during production regardless of yoghurt’s variable viscosity. This offers a perfect analytical option for the fast product development demanded by constantly evolving consumer tastes.
In addition to the quality gains, the economic impact of analytical solutions is significant in the high-volume world of yoghurt processing. Quality targets are high, margins are tight and cost efficiency is essential in energy-intensive processes involving heating and cooling.