Process Tanks – Focus on Yoghurt & Fermented product.
To make fermented products you will need to add some bacteria to the milk, starting a controlled fermenting process. These bacteria often called by the nickname, Starters. In fact, there are so many different types, all with their own personality and peak competence, so you can easily create your personal flavours and make them your signature.
The Bacteria must be nursed with extreme diligence in the fermenting process, with regards to temperature and pH, in this way you can hit the same taste and consistency in your product every time you make it.
Yoghurt can be divided into 3 main groups:
- Set Yoghurt
- Stirred Yoghurt
- Drinking Yoghurt
From these three variations, there will be several hundred members of the family, all with their own characters and with countless flavours added. One of Mejeriets founder has participated in the yoghurt process right from its very beginning in Denmark, where fermentation took place in a 40 lt. milk can, placed in a warm water bath, up to the modern processing methods, used today, so no worries we can assist you on every level in your production.
In the contact form below, Mejeriet kindly ask you to answer a few questions, as we don’t want to look stupid and offer you a Paraglider if your need is a Jumbo Jet