Yoghurt and fermented dairy production
With the resurgence in demand for traditional yogurt and fermented dairy products, taking the form of new formats like Skyr, ayran, laban, kefir, quark, smetana, crème fraiche, nutrition-packed yogurt drinks, and innovative cooking ingredients, comes the challenge of transitioning from bench-top tests to industrial-scale production. Recipes that perform well in a test kitchen may not always yield the same results in full-scale production. Despite this common challenge, our deep knowledge of this category has allowed us to develop solutions ensuring your yogurt products consistently deliver the best taste, mouthfeel, texture, stability, and appearance every time – without compromising on production economy or flexibility.
Yoghurt and fermented dairy production
With the resurgence in demand for traditional yogurt and fermented dairy products, taking the form of new formats like Skyr, ayran, laban, kefir, quark, smetana, crème fraiche, nutrition-packed yogurt drinks, and innovative cooking ingredients, comes the challenge of transitioning from bench-top tests to industrial-scale production. Recipes that perform well in a test kitchen may not always yield the same results in full-scale production. Despite this common challenge, our deep knowledge of this category has allowed us to develop solutions ensuring your yogurt products consistently deliver the best taste, mouthfeel, texture, stability, and appearance every time – without compromising on production economy or flexibility.
Processing lines for yoghurt products
Best-practice line for stirred yoghurt
Indulgently viscous and spoonable, or conveniently drinkable? Plain, or with added flavours or chunky particles? Clean label, or with support from stabilizers and texturizers? High volume, or niche premium products? Your opportunities are limitless with this line as the starting point. Each line is carefully engineered by working closely with you to capture your expectations. We have solutions for gentle processing with minimum impact on the yoghurt body to preserve your product’s texture and viscosity throughout its shelf life. And since we know that consumers are always on the lookout for exciting new products, we make sure you are prepared to bring innovations to the market today and in the future. Kefir, buttermilk, ryazhenka or plant-based yoghurts – whatever type of yoghurt you prefer, this line is a perfect starting point for designing your unique best-practice line.
Explore our yoghurt lines
Best-practice line for set yoghurt
Remember the old days when yoghurt was made directly in a jar at home? Set yoghurt is yoghurt like grandma made it, but on industrial scale. With the right processing conditions and fermentation directly in a cup or package, the result is a spoonable yoghurt with a firm and unbroken texture. With no incubation tanks in the line, the process may look simple and straightforward. But don’t be fooled – challenges await. And we will help you find the best solution.
Explore our yoghurt lines
Best-practice line for drinking yoghurt
Conveniently drinkable? Liquid like milk, or with more body? Plain, or with added flavours? Enriched with fibres, proteins or other health enhancers? Mixed with fruit purees for a refreshing yoghurt smoothie? Drinking yoghurts fits well in the modern world where active lifestyles require conveniently packaged food and beverages to be consumed on the go. Each line is carefully engineered based on your product and desired characteristics including viscosity, mouthfeel and stability over shelf life. And since we know that consumers are always on the lookout for exciting new products, we make sure you are prepared to bring innovations to the market today and in the future. Ayran, lassi or yoghurt-based beverages – whatever type of yoghurt you prefer, this line is a perfect starting point for designing your unique best-practice line.
Explore our yoghurt lines
Best-practice line for concentrated yoghurt
Thick, smooth and protein-rich – a non-fat snack or a luxurious and creamy dessert? The type of yoghurt produced in this line is more commonly known as Greek yoghurt, quark, skyr or labneh. In the old days, a muslin cloth was typically used to drain water from the yoghurt and produce these delicious products at home. In an industrial setting, technologies such as centrifugal separation and ultrafiltration provide the composition, texture and mouthfeel of your choice. We’ll guide you through the alternatives to find the design that meets your expectations on product quality, production economy and production flexibility.
Explore our yoghurt lines
Best-practice line for yoghurt-based products for ambient distribution
Have you heard about the yoghurt revolution? A yoghurt-based product that does not need refrigeration – and has a shelf life of several months? Ambient yoghurt can be made available everywhere since it’s not dependent on a cold chain. And new consumption patterns are emerging where yoghurt is replacing the chocolate bar as a healthy and filling “lifesaver” snack in the busy modern lifestyle. It’s tasty, healthy, nutritious, filling and has endless variations. Indulgently viscous? Blended with juices or fruits for a refreshing yoghurt smoothie? Smooth, or with particles? It’s easy to understand why the demand for this yoghurt-based product is booming worldwide.
Explore our yoghurt lines
Best-practice line for yoghurt milk with OneStep technology and in-line powder addition
This concept for treatment of yoghurt milk lets you reduce costs and your environmental footprint. Compared with conventional production, the concept enables a leaner process where less equipment is involved. The non-value adding parts of the process are eliminated. You go from raw milk to formulated yoghurt milk in one go, with just one heat treatment and no intermediate storage. The yoghurt milk can then be transformed into any type of yoghurt product in Tetra Pak Best-practice lines for stirred yoghurt, set yoghurt, drinking yoghurt, concentrated yoghurt or yoghurt-based products for ambient distribution. Compared to conventional solutions, you get all the benefits of cost savings, smaller environmental footprint, reduced product waste and more space-efficient installation while making zero compromises on product quality or line flexibility
View the Best-practice line for yoghurt milk with OneStep technology and in-line powder addition
Best-practice line for yoghurt milk with OneStep technology and in-line slurry addition
This concept for treatment of yoghurt milk enables a lean production process that reduce costs and your environmental footprint. In-line dosing of slurry involves less equipment than the conventional process for treatment of yoghurt, as the non-value adding parts of the process are eliminated. The yoghurt milk is formulated by in-line addition of an ingredient slurry at the standardization point after separation. The concentrated slurry (>50% DM) is prepared in a mixing station where a high shear mixer operating with vacuum enables high dry matter with minimum incorporation of air in the slurry. The yoghurt milk can then be transformed into any type of yoghurt product in Tetra Pak Best-practice lines for stirred yoghurt, set yoghurt, drinking yoghurt, concentrated yoghurt or yoghurt-based products for ambient distribution. Compared to conventional solutions, you get all the benefits of cost savings, smaller environmental footprint, reduced product waste and more space-efficient installation while making zero compromises on product quality or line flexibility
View the Best-practice line for yoghurt milk with OneStep technology and in-line slurry addition
Let’s run fermented dairy production trials together
During fermented dairy production tests, we analyse and examine the product to see how it behaves, which enables us to then design the beat pasteurisation process, configurate the pasteurizer and decide where to put the homogenizer. We work closely with leading culture suppliers and can invite them to attend your product trials.
When it comes to fermented plant-based products, we have the extraction technology, as well as the processing and fermentation know-how to support you. We can guide you through the plant-based product development process, either starting from a raw ingredient or from plant-based powders or liquids.
Support from product idea to commercial production
In this video, our experts Dan Björklund and Rachel Shen explain the innovation process with the use of product development centres. They discuss three different products including ambient yoghurt with particles.
Support from product idea to commercial production
In this video, our experts Dan Björklund and Rachel Shen explain the innovation process with the use of product development centres. They discuss three different products including ambient yoghurt with particles.
Welcome to the united nations of yoghurt
There’s a whole world of yoghurt out there. Which variety will you add to your portfolio? Have a look!
Welcome to the united nations of yoghurt
There’s a whole world of yoghurt out there. Which variety will you add to your portfolio? Have a look!
How to make yoghurt
How to make yoghurt
Expertise and know-how in yoghurt production
Capture huge growth with the right solution
