Archives October 2015

Yogurt cup Filling and sealing packaging machine.

Yogurt is one of the in demand product types in the fermented foods industry, so it is worth examining some of the issues associated with producing this product. ORICS Industries has many years experience and expertise in helping yogurt companies deal with industry specific issues.

Top 3 Issues For Yogurt Packaging

A grainy texture during fermentation

Fermentation time decreases when higher temperatures are set which means manufacturers can break, cool and package it faster. To some degree, it can be detrimental to the consistency or texture of the finished yogurt. Yogurt set at higher incubation temperatures can incubate to a grainy texture.

Faster acid production from the culture as it metabolizes lactose and ferments it into lactic acid can shock the inherent dairy proteins in the yogurt. Incubating yogurt at a high temperature may reach the break pH in a shorter amount of time. But the faster acid production from the lactic acid bacteria can shock the dairy proteins and make the finished texture grainy in the incubation vat or in the cup, if it is set in the cup.

Setting the yogurt at a lower set temperature will produce acid at a slower rate, with less probability of shocking the dairy proteins.

 Yogurt is too tart

Yogurt that is too tart is counter to any marketing objectives. How does this yogurt become too tart? Manufactures sometimes disregard anticipating at what pH the yogurt should be broken and cooled. Manufacturers often need to break the yogurt at a higher pH in order for it not to go below the desired pH by the time the yogurt is packaged in the retail cup, cased, stacked and cooled in the cooler.

The solution to this problem is to simply raise the break pH to allow less of a pH drift downward by the time the yogurt has cooled, been mixed with any added fruit and sugar, and it is finally cooled down in the finished retail package.

A grainy appearance

A grainy appearance is often cause by starch selection. Many starches can have a grainy texture if they are not fully cooked out and swollen. Starch exists as tiny “granules” that swell and enlarge in size, which develop viscosity as they tie up or bind the available moisture in the dairy product. Milk contains 87% water, and plain sweetened yogurt in fact would have about 76% available water, depending upon the fat level and the total solids level.

Under cooking the starch can result in a grainy texture in the finished yogurt. The yogurt will have a coarse look to it. It may appear dull and not have a shiny look to it as well.

Choose another starch or increase the cook-out temperature of the starch by pasteurizing the yogurt at a higher temperature. If the starch is part of a stabilization system, it may be necessary to work with your supplier to change the starch portion in the yogurt stabilizer if you feel a smoother starch is necessary.

Cultured dairy products are complex and require strict attention to detail in order to have the best-quality product your dairy can produce and put in front of the consumer.

ORICS has designed many machines and systems to help yogurt manufacturers deliver consistent, quality results in the product quality, taste, texture and shelf-life.

ORICS automated yogurt cup filling sealing machine, full packaging solution for yogurt cup.

All ORICS Machines are engineered and fabricated in our Facility at 240 Smith Street Farmingdale, NY.

Tel: 718-461-8613

ORICS Mixed Nuts packaging machine, filling and sealing line.

At Orics we provide a wide array of packaging solutions for dry goods including nuts, seed, dried fruits and vegetables, chips snacks, candies, coffee, tea, non-dairy-creamers, cereal, granola, oatmeal, grains and much more. We feature an extensive catalog of denesters, fillers, sealers, form-fill&seal machines and turnkey systems.

Orics Mixed Nuts Packaging filling sealing machine.

Solutions For Fresh Fruit And Produce Packaging

Packaging fresh fruit and produce presents unique challenges for suppliers. Today’s supply chains are becoming longer and more complicated – and sometimes span several continents. The right choice of logistic services can determine whether or not a fresh produce consignment can be sold. Fresh produce can be shipped by sea, air, road, or in some cases, by rail. It is important to ensure that the delivery process and the packaging of fresh produce on its way from farm to point of sale is adapted to the respective mode of transport.

Packaging not only needs to be leak-proof (for convenience and hygiene purposes) and include machine-readable labels. It should also protect against contamination, so that fresh produce can be transported together with FMCGs in the same consignment. In this context, fresh fruit and vegetable packaging will increasingly be expected to support eco-sustainability, for example, by extending shelf life and using more eco-friendly materials. Growers will either need to expand their in-house packaging capabilities and processes, or enter into partnerships with service providers. We already see the packaging industry ramping up its production capacity for producers – and this trend is likely to continue as online sales increase.

ORICS is a leader in Modified Atmosphere Packaging, (M.A.P.) systems which helps to solve a number of issues for produce and fresh fruit with regard to ensuring freshness and prolonging shelf life.