Client Profile:
The factory produces a wide range of milk-based products, with white cheese being the main product. Other products include sour cream, low fat yoghurt; cream with pickled peperoni, and a type of ricotta cheese.
Tasks:
The main focus was to improve the structure of the white cheese.
In addition, we addressed the problem with syneresis of yoghurt; aimed to improve the overall microbial quality of all products to extend their shelf life and reduce the percentage (10%) of spoiled product returns; and considered opportunities to use the whey, instead of wasting it.
Results:
- Trials with the white cheese showed improved structure by adjusting the process by increasing fermentation time prior to renneting through modified inoculation and temperature, reducing CaCl₂ addition, and increasing rennet levels.
- To address the syneresis issue in the yogurt, the addition of a small amount of stabiliser was proposed.
- Extending the shelf life of products requires improved housekeeping at all levels. Additionally, a suitable filler is needed for the fermented products. A detailed action plan has been developed in collaboration with the owner.
- Positive results were achieved in trials where the whey was flavoured to create a refreshing and healthy drink.
