Palsgaard AcidMilk 310
Made from starch and vegetable fibre, Palsgaard AcidMilk 310 is developed for
use in thermised yoghurt and other fermented milk products. It provides the following
advantages:
• Protects the proteins against heat denaturation at low pH values
• Imparts a creamy consistency
• Provides smoothness and glossiness
• Prevents syneresis/whey separation during distribution and storage
Production process for thermised yoghurt
1. Add milk powder, sugar and Palsgaard AcidMilk 310 to water.
Mix well
2. Heat to 65-70 °C for complete dissolution
3. Homogenise at 250 (200/50) bar
4. Pasteurise at 90 °C for five minutes
5. Cool to 43 °C, add culture and mix well
6. Ferment at 43 °C until pH 4.20
7. Pasteurise the yoghurt at 75 °C for four seconds
8. Cool to below 25 °C and fill aseptically
which gives it a smooth and creamy texture
and a mouthfeel similar to milkshake.
“As well as helping customers develop
new products or perfect existing products,
we often create prototype recipes in our six
application centres to help spark ideas,” she
says. “For this concept, we wanted ingredients
that are very nutritious and can help to
boost the immune system but that would
also blend well with the base. Beetroot and
acai berry blend really well and the yoghurt
tastes great.”
Palsgaard AcidMilk 310 also prevents
whey separation during distribution and
storage as well as providing excellent waterbinding
properties.
“Drinkable yoghurt is very different to
stirred yoghurts,” she says. “The only common
issue we see is the serum separation.
With drinkable yoghurt, there is more water
present so it’s important to minimise sedimentation.”
Helping producers make the
switch to shelf-stable
Regardless of whether manufacturers are
looking to produce stirred or drinkable thermised
yoghurts, Palsgaard’s experts will work
closely with them to ensure they can implement
Palsgaard AcidMilk 310 effectively and
get the results they want.
“A lot of producers would like to do
shelf-stable yoghurt, but they don’t have the
ability to do it yet,” Theng Theng says. “We
are going to share this technology with customers
in several countries and teach them
how to produce it. They don’t need to invest
in any new equipment for thermised yoghurt
because it’s only a pasteurisation temperature.
We just have to share our expertise.”
The company is now sending out prototype
samples to demonstrate Palsgaard
AcidMilk 310’s potential. Without the need
for cold-chain distribution and an expected
product shelf-life of up to six months, the
process has been unusually convenient.
“With normal yoghurt, it’s very difficult
to courier because it needs to be kept
chilled,” Theng Theng says. “For thermised
yoghurt, you don’t have to worry about the
storage conditions. That’s very beneficial for
manufacturers and we think there is definite
potential for expansion in the market. We
have had customers interested in thermised
products in the past but we didn’t have a
solution at the time. Now we do – and it’s
really clean label, too.”
22 · May/June 2021 ¦ international-dairy.com
Shelf-stable thermised yoghurt made with clean label stabilser Palsgaard
AcidMilk 310 can be produced on standard equipment
IDM ¦ Ingredients
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/international-dairy.com
