Cultured Dairy Products
Dairy acidification is an important step for making yogurt, cheese, and other cultured dairy products. Traditionally, measuring dairy lactic acid bacteria (LAB), as well as the pH of fluid milk used to create these products, has been a manual and subjective quality assurance process. However, KPM Analytics offers the industry’s only solution designed to continuously monitor and analyze the acidification activity of lactic ferments in starter functional, bio-protective, and probiotic cultures. This leads to better process control that is less labor-intensive and more accurate.
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Types of Cultured Dairy
- Yogurt
- Sour cream
- filmjölk
- Crème fraîche
- Kefir
- Cream cheese
- Cottage cheese
- Buttermilk
- Fermented milks
- Ymer
- Koumiss
- Fermented whey
- Beverages
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Analysis Capabilities
By way of the iCinac Series of acidification analyzers, KPM Analytics offers wired and wireless multi-probe pH datalogging and analysis of Lactic Acid Bacteria (LAB) associated with cultures and fermented foods.
- Monitor acidification activity of lactic ferments in starter, functional, bio-protective, and probiotic cultures.
- Simultaneous monitoring of pH, temperature, and Oxidation Reduction Potential (ORP)
- Calculate the rate of pH change
- Define feature points to match the specific application. (e.g. pH4H, pH6H, time required to obtain pH5, maximum speed, and time during which the speed exceeded 50% of the maximum speed.)
