Dairy and plant-based yoghurt production on a single hybrid line
Mjukband - 32 sidor - English - 2025
64 kr
Leveranstid: 5-7 arbetsdagar inom Sverige, upp till 14 arbetsdagar till utlandet.
There are many diverse industry groups who are interested in broadening their knowledge of fermented plant-based foods and beverages, in particular yoghurt products, in order to expand their production capabilities and product flexibility. We see that many dairy producers are interested in plant-based products, in keeping with current market trends.
Thus this white paper is targeted to any producer who wants to produce both dairy-based and plant-based yoghurt products on a single hybrid line. The principles we lay out apply both to new lines and the adaptation of existing lines. In both cases, there is the added benefit of future-proofing your yoghurt production by increasing flexibility, but also challenges such as the risk of allergen cross-contamination.
There are many diverse industry groups who are interested in broadening their knowledge of fermented plant-based foods and beverages, in particular yoghurt products, in order to expand their production capabilities and product flexibility. We see that many dairy producers are interested in plant-based products, in keeping with current market trends.
Thus this white paper is targeted to any producer who wants to produce both dairy-based and plant-based yoghurt products on a single hybrid line. The principles we lay out apply both to new lines and the adaptation of existing lines. In both cases, there is the added benefit of future-proofing your yoghurt production by increasing flexibility, but also challenges such as the risk of allergen cross-contamination.
Mer av samma författare
- Minimizing damage when processing particles, fibres and pulp : A summary of challenges and solutions
Minimizing damage when processing particles, fibres and pulp : A summary of challenges and solutionsTetra PakMjukband44 kr - The RNGS Stability test : A refined method for assessing shelf life stability of RNGS beverages
The RNGS Stability test : A refined method for assessing shelf life stability of RNGS beveragesTetra PakMjukband48 kr - Extending the shelf life of low-acid liquid dairy products for added value
Extending the shelf life of low-acid liquid dairy products for added valueTetra PakMjukband59 kr - New processing methods for recombined white milk
New processing methods for recombined white milkTetra PakMjukband62 kr - The inside story on heat treatment of particulate foods
The inside story on heat treatment of particulate foodsTetra PakMjukband61 kr - DE: Zusatznutzen durch Verlängerung der Haltbarkeit bei flüssigen Milchprodukten
DE: Zusatznutzen durch Verlängerung der Haltbarkeit bei flüssigen MilchproduktenTetra PakMjukband60 kr - DE: Wärmebehandlung von stückigen Lebensmitteln unter die Lupe genommen
DE: Wärmebehandlung von stückigen Lebensmitteln unter die Lupe genommenTetra PakMjukband58 kr - Beverage CIP : Assessing CIP performance to reduce total cost of ownership in beverage production
Beverage CIP : Assessing CIP performance to reduce total cost of ownership in beverage productionTetra PakMjukband48 kr - DE: Minimierung der Produktschädigung bei der Verarbeitung von Partikeln, Fasern und Pulpe : Eine Zusammenfassung der Herausforderungen und Lösungen
DE: Minimierung der Produktschädigung bei der Verarbeitung von Partikeln, Fasern und Pulpe : Eine Zusammenfassung der Herausforderungen und LösungenTetra PakMjukband42 kr - Vitamin C retention in orange juice production : Getting past the myths and doing more with less
Vitamin C retention in orange juice production : Getting past the myths and doing more with lessTetra PakMjukband50 kr