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Mixing with fruit preparation

The fruit preparation is mixed into the finished yoghurt before filling takes place. As there is a high risk of recontamination associated with this process, the fruit preparation must be heat-treated enough beforehand to kill all the vegetative micro-organisms without impairing the taste and texture of the fruit preparation. It is crucial to monitor the pH value of the different fruit preparations, as a pH value that is too low afterwards can have a negative effect on fermentation.