“The ability to go to CDR and meet with people who have been living and breathing this industry and to be able to test out ideas in their facility is great.”
Troubleshooting, Product Development, Education, and More
With hands-on experience spanning pilot plant startup, full commercial yogurt plant management, and research, our staff can assist with product development, process improvements, applied research, troubleshooting, and more. From traditional yogurt, sour cream, and cream cheese to more novel products such as quark and ultra high protein yogurt, our team serves as a technical resource to help drive quality, efficiency, and innovation.
Services
Our staff can assist with troubleshooting, product development, process improvement, applied research, and more. For conducting trials at CDR, a full commercial kitchen is available for small scale production and a licensed food production pilot plant is also available for manufacturing products at a larger scale.
Pilot Plant Equipment Available
- Batch and continuous (HTST) pasteurizers
- Homogenizer (various sizes, depending on volume)
- Various fermentation vessels, including propeller and scraped surface agitators (batch sizes range from 10-150 gal)
- Membrane filtration systems
- Microfiltration
- Ultrafiltration – Spiral-wound and tubular configurations available for ultrafiltration of milk or cultured products
- Nanofiltration
- Reverse Osmosis
- Mechanical/quark Separator – for making nonfat Greek-style yogurt, quark, and skyr
- Cream Cheese Separator
- Cup Filler – 5.3 and 16 oz containers available
Sensory, Texture, and Analytical Evaluation
Our staff can also assist with sensory and texture evaluation. Trained panelists can assist with identifying key appearance, texture, and flavor attributes that drive consumer expectations and preferences. See the Sensory page for more information. Detailed texture analysis using rheometers and texture analyzers can help to quantify complex textural attributes and predict instability (wheying off) throughout storage.
Finally, Analytical (chemical and microbial) testing of the milk and cultured product can help to describe product for developmental or troubleshooting purposes.
Yogurt Monographs
Cultured Milk Euler Diagram
Euler (pronounced “oy-lur” or “oiler”) diagrams are a graphical representation of sets and their relationships to each other by categorization. Similar to a Venn Diagram, which organizes sets according to overlapping circles, an Euler Diagram uses shapes to describe relationships between sets with overlapping, nested hierarchies. In this Cultured Milk Euler Diagram, cultured milk products are described by multiple categories. For instance, Greek yogurt is a type of yogurt that is concentrated after culturing and contains live-and-active cultures – it is nested within 4 categories. Other cultured dairy products from around the world are included in the diagram, which share some or all of those categorizations. Explore the diagram by highlighting and selecting a cultured product to learn more about it. CDR scientists have a passion for cultured dairy products and boast experience working with many of those included in the diagram.
Cultured Products Program Contact
Dairy Products & Processing
