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Join KPM Analytics at MiFFI 2021 International Conference in Copenhagen
The KPM Analytics team will be at the Microbial Food & Feed Ingredients (MiFFI) International Conference, in Copenhagen, Denmark, November 16-18, 2021 (Stand #C4)
At KPM Analytics, our experts understand your challenges and the production process, and offer you the appropriate solutions — allowing you to control the final quality of your products.
Ask the Expert
Acidification starters are one of the most challenging processes for fermented foods and dairy, as slight deviations can result in heavy financial losses due to the effect on the product quality.
The AMS Alliance iCinac analyzer is the only solution designed specifically to automatically and continuously monitor and analyze the acidification activity of lactic ferments in starter, functional, bio-protective, and probiotic cultures.
We will have experts available at our stand to discuss your challenges and to explore possible solutions to help you measure quality where it matters.
Click HERE to arrange a meeting time with one of our experts.
We are looking forward to seeing you!
Specific amounts of cream are added back to the fluid after separating to produce milk of a desired fat content.
Raw or pasteurized milk of specific fat and solids is acidified and a starter added to curdle the milk. The curd is eventually separated from the liquid (whey) and processed into the desired cheese type.
These products are made from the cream and various mixtures of milk components blended together to form specific compositions.
