DAIRY

DAIRY - YOGHURT AND CHEESE

 

 

 

In the food processing industry, viscosity indicates whether the product is lumpy or smooth, watery, or too thick. The texture of the final product must be the desired texture otherwise customers will not buy the product. During the manufacturing process a company may test a product and then adjust it to build the texture they want, however, in reality controlling texture is difficult and there are frequent fluctuations. Especially, for non-Newtonian products, it is a real challenge to effectively measure viscosity in-line.

Example of a rheogram for yoghurt in a broken down state

Measured spectra showing velocity distribution in pipe flow

BENEFITS

 

  • In-line measurement of yoghurt rheology
  • Monitor structure degradation during processing
  • Monitor residence time of particles during heat treatment
  • Excellent agreement with off-line rheometry
  • ...

CASE STUDY - YOGHURT

Our ILR instrument was used to measure velocity profiles at different flow rates to study structure degradation during processing.

CASE STUDY - SOFT CHEESE

Our ILR instrument has been successfully tested for measuring velocity profiles and rheology of soft cheese.

 

INCIPIENTUS ULTRASOUND FLOW TECHNOLGIES AB

Frans Perssons Väg 6, SE-412 76 Gothenburg, Sweden

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Prodly associated with RI.SE-Research Institutes of Sweden