CPC 310 Controls Cleaning And Calibration Of pH Sensor In Yogurt Production

By Endress Hauser, Inc.

Yogurt, a popular choice for healthy living, is derived from milk through a fermentation process in which pH must be controlled for lactic acid formation.

Customer profile
A major producer of ice cream and yogurt has several large production facilities throughout the United States which process milk into flavorful consumer products.

Application description
For the public, yogurt is a popular choice due to its health benefits. It is also used as a filler for adding sweetness and flavor to ice cream. Production takes place in a fermentation process in which lactose (milk sugar) is converted to lactic acid. The quality of the yogurt is therefore dependent upon the control of lactic acid formation.