Yogurt holds an enormous place in our daily consumer diets. Whether it is for breakfast, lunch or even dinner, there is always a place for it at the table. Thanks to its high nutritional value and appealing sensory properties, yogurt is a substantial contributor to good human health. During the last 20 years, consumer demand for yogurt and similar fermented dairy products has increased considerably.
Creating a new yogurt requires a perfect control of milk processing capabilities such as formula, homogenization, pasteurization, inoculation, and fermentation to create a physicochemical change in milk formulas that creates flavor notes and desirable textures. Depending on the choice of starter culture that acts through a biochemical reaction to create the curd matrix, the ‘ideal temperature’ for the microorganisms to grow has to be selected. The fermentation process is commonly stopped by lowering the temperature to 4°C, to inhibit the growth and metabolic reactions.
The milk fermentation process of yogurt can be described as the evolution of pH and viscosity with respect to time.
We all see how quickly the market is changing, impacting both time & ingredient costs plus .
Whether you are an Ingredient Manufacturer, a Dairy Producer, R&D Institute, Consultant or any other part of the supply chain, you will surely have noticed how much the market needs innovative products today.
With the challenge to make new fermented products, with increased nutritional value (high proteins), viscosity, flavor, probiotic ingredients, prebiotic ingredients to create texture and sensory characteristics, where and how do we start?
OMVE has developed a system to answer that question. With our new fermenter, you can:
The MPV206-FE was created for people who want a user-friendly system that does not need any intervention to control the process. The unit has built-in software, allowing developers to set recipe conditions and time-temperature profiles to produce a wide variety of yogurts. In this way, it empowers users to have a greater focus on data and effective results. Product developers can follow theoretical models, downscaling an existing recipe as a necessary step to bring an improved product safely and efficiently to market.
Process evaluation is a key part of analyzing the results of a new prototype. As such, OMVE’s new fermenter guarantees all processing data such as pH, time-temperature profile, and agitation are logged for traceability, reports and quality control.
For a comprehensive explanation and quote, please get in contact or call OMVE to speak with our Sales department or Process engineer about your needs.
