'Inflate' your product's ego ... using Hahn know-how



Cultured dairy products are extremely popular and are seen as healthy and nutritious desserts. They are available in a wide range of different formats, in terms of texture, fat content, sweetener type, flavour and packaging formats.

Whipped acid dairy products include yogurt, fromage frais and creme fraiche. After fermentation and cooling, the yogurt is typically aerated using continuous aeration equipment such as Mondo. This involves injecting a controlled volume of inert gas (nitrogen) to create a foam in the product.

This use of aeration provides:

  • New rheological (eating) properties, from fun to premium
  • Texture and flavour delivery improvement
  • Light or low fat options
  • Lower product costs



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