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The production cycle of yogurt

During the yogurt production cycle, some recipes are unstable or fragile due to their complexity. In addition, time is crucial: it is important to keep the time between the preparation phase and the packaging phase to a minimum, because that is the phase where whey bags can form.

At the end of the fermentation, the tank contains yogurt, but possibly also whey bags. These must not end up in the stirring/mixing step and absolutely not in the pack.

Possible consequences of too much whey in the final yogurt packaging are diluted yogurt or whey instead of yogurt, which can lead to dissatisfied customers. Sofraser's in-line viscometer, correlated with texture and concentration values, helps remove whey from the normal process of yogurt production.

 

Greek yogurt photo created by Racool_studio - www.freepik.com

Whey lower viscosity than yogurt

Whey has a lower viscosity than yogurt and is detected by the MIVI viscometer and automatically discharged from the normal processing line. Also, the MIVI sensor can be used as the most sensitive consistency or dry extract meter available on the market. It provides a vibrating measurement that detects any variation in the condition of the product. By default, however, the MIVI is calibrated in viscosity units.

The MIVI viscometer for excellent yoghurt

The MIVI is reproducible, reliable and designed for hygienic production; the sensor is EHEDG certified. Also, the MIVI is not affected by flow rate variations, thanks to the high shear rate measurement in the 2nd Newtonian phase. Due to its robustness, easy installation and because the sensor has no drift, the MIVI is maintenance-free.

More information on the measurement of yoghurt with the MIVI-viscosity measurement?

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Excellent yogurt with the MIVI viscometer

Inventech is the specialist of viscosity measurements