Yogurt is the result of milk fermentation by two thermophilic lactic acid bacteria. The main purpose of these bacteria is to lower the pH of the milk to form a gel and give it a sour taste. Fermentation leads to coagulation of the milk. The cultivation is done in tanks and stirring of the yoghurt is necessary to obtain a good homogeneity of the milk/ferments mix. In this step the process will differ for productions of firm yoghurt or stirred yoghurt.
When tasting yoghurt, consistency and texture are of the utmost importance, for which viscosity is the most relevant correlated parameter. In fact, consistency, texture and concentration indicate a resistance to movement and flow.
The production cycle of yoghurt
During the yoghurt production cycle, some recipes are unstable or fragile due to their complexity. Moreover, time is crucial: it is important to minimize the time between the preparation phase and the packaging phase, because that is the phase where whey pockets can form.
At the end of fermentation the tank contains yoghurt, but possibly also whey bags. These must not end up in the stirring/mixing step and absolutely not in the package.
Possible consequences of too much whey in the final yoghurt packaging are diluted yoghurt or whey instead of yoghurt which can lead to dissatisfied customers. Sofraser’s in-line viscometer, correlated with texture and concentration values, helps to remove whey from the normal yoghurt production process.
Whey has lower viscosity than yogurt
Whey has a lower viscosity than yoghurt and is detected by the MIVI viscometer and automatically discharged from the normal processing line. The MIVI sensor can also 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. However, the MIVI is calibrated in viscosity units as standard.
The MIVI viscosity meter 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 variations in flow rate, thanks to the measurement at high shear rate in the 2nd Newtonian phase. Due to its robustness, easy installation and because the sensor has no drift, the MIVI is maintenance-free.
Want to know more about the MIVI viscosity meter for the best yoghurt?
Download the brochure here or contact Inventech product managers.