Leading the journey into the future of yoghurt processing

There is a rising demand for yoghurt products in the dairy and beverage nutrition sector. This includes low fat and drinkable yoghurts, high protein Greek yoghurts and yoghurt based ingredients. Consumers are demanding more diverse products that are high quality and offer higher nutritional value. In a very competitive market place, technology that offers more efficient processing of yoghurt products while ensuring creamier, smoother yoghurt characteristics even in high protein and low fat products, offers significant benefits to producers. SPX’s long association with this dairy segment and its continual programme of research and development has led to some innovative technologies that transform yoghurt production.

The innovative APV Cavitator is a modular process technology which forms part of SPX’s family of mixing and dispersing equipment. This revolutionary technology combines highly efficient microscopic mixing and scale free heating by using powerful shockwaves created by bubbles collapsing in a controlled cavitation field. This method of processing ensures high quality smoothening, controllable scalefree heating of yoghurt drinks, and effective aeration of FDP products. It also provides highly efficient mixing at a microscopic level which can improve hydration of powder ingredients and functionalization of yoghurt milk and added WPC ingredient for enhanced product viscosity and stability. Overall, the use of the Cavitator technology can result in extended run times, less frequent CIP cycles, accelerated processing, increased productivity, lower production costs and improved final product quality.

Used for microparticulation of WPC, as functional ingredients in yoghurt, yoghurt drinks and other products, the APV LeanCreme™ process is proven to provide the microparticulation of WPC by combining heat denaturation and ideal particle size distribution into one-step. The combined process ensures exactly the right temperature and shear to create consistent and ideal particle sizes similar to fat globules in milk; providing a much desired creamy mouth feel but with a reduced fat content.

The latest CaviMaster™ technology from SPX combines the benefits of the Cavitator and LeanCreme systems. It helps to further improve existing processing and facilitates the creation of new yoghurt based products with low and fat and high nutritional value through the use of whey proteins.

For high protein Greek style yoghurt, ultrafiltration is becoming a preferred separation technology due to its high yield and flexibility. Dairy powder formulations, including MPC and WPC grades made by ultrafiltration, are increasingly used as raw materials in countries short of milk. They are also used in combination with milk or milk concentrate for enhanced protein, viscosity and functional properties. The SPX Cheasly™ concept for yoghurt and fresh cheese categories is based on recombined powder formulations which can be integrated with liquid or concentrated milk or whey components. The use of this technology offers sustainable production that is less reliant on milk quality or availability. It results in products with good creaminess and mouth feel (unctuous) and provides a solution that can be customized to exactly meet consumer taste needs.

To support the development of new products into the growing ‘ultra-fresh’ dairy segment, SPX offers multi-product pilot plants that enable producers to develop formulations that are attractive in terms of taste and cost-efficiency. The plant enables test production of FDP using the modern processing techniques, including increasingly popular high protein, low fat products that offer tasty, creamy and natural energy-giving nutrition. Alongside its pilot plant technology, SPX also offers customers the use of its state of the art Innovation Centres for the trialling and testing of new processes and recipes before full scale production with the support of leading food technologists and technicians.

SPX has proven experience in the design, manufacture and installation of complete FDP processing plants, including fat standardization, pasteurization, protein concentration, de-aeration, pH reduction, flavour dosing, fermentation and cooling. It has a detailed understanding of FDP applications, food safety and hygiene requirements and its continual programme of research and development ensures that producers are getting the latest innovations to keep their production sustainable, competitive and adaptable to changing market demands.

All SPX solutions are supported by comprehensive, global aftermarket services. Customers also benefit from the peace of mind that they are partnering with experts in FDP processing, with a company that is actively developing new technologies for the future of yoghurt processing.