RVA as Bench Scale Pilot Plant for Yoghurt Manufacture

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Tue 17 Dec 2002

Adrian Pollard and a team at Food Science Australia, Werribee, has utilised the controlled heating, cooling and stirring rates of the Rapid Visco Analyser to simulate stirred yoghurt manufacture using a sample of just 30g of milk. Using the RVA method, a 30g sample of yoghurt can be manufactured such that the final viscosity, firmness, syneresis, nodulation and particle size replicate of batches are consistent to within 5%.

Using this approach, the Food Science Australia team has been able to systematically study the effects of processing and milk compositional factors on finished yoghurt quality.

This work has been carried out at Food Science Australia with the assistance and support of National Foods.

For information about bench scale yoghurt manufacture: Louise Bennett, Food Science Australia, Louise.Bennett@foodscience.afisc.csiro.au

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