1、 General Dairy and plant-based yoghurt production on a single hybrid line White paper General Publisher Tetra Pak Processing Systems AB SE 221 86 Lund,Sweden Published May 2024 Tetra Pak International S.A No part of this publication may be duplicated in any form without the source being indicated.3

2、CONTENTS INTRODUCTION _ 4 Who is this white paper for?_ 4 Where are you now?_ 5 What youll learn _ 6 Yoghurt terminology and the law _ 6 FERMENTED PRODUCTS GROWTH OPPORTUNITIES _ 7 Global yoghurt trends _ 7 New opportunities _ 9 WHAT DAIRY AND PLANT-BASED _ 10 YOGHURT PRODUCTION HAVE IN COMMON _ 10

3、How raw materials and ingredients affect processing _ 12 WHAT MAKES A LINE“HYBRID”CAPABLE OF BOTH DAIRY AND PLANT-BASED PRODUCTION?_ 16 Extraction _ 16 Product formulation _ 18 Heat treatment _ 19 Starter culture addition and fermentation _ 21 Smoothing&cooling _ 22 Buffering,fruit dosing&filling _

4、22 Extra processing steps for ambient products _ 23 CLEANING IN PLACE(CIP)_ 24 ALLERGENS AND PRODUCT CHANGEOVERS _ 25 HYBRID LINES IN SUMMARY _ 28 TETRA PAK YOUR GO-TO PARTNER FOR YOGHURT PRODUCT INNOVATION _ 29 REFERENCES _ 31 4 INTRODUCTION Who is this white paper for?There are many diverse indust

5、ry groups who are interested in broadening their knowledge of fermented plant-based foods and beverages,in particular yoghurt products,in order to expand their production capabilities and product flexibility.We see that many dairy producers are interested in plant-based products,in keeping with curr

6、ent market trends.Thus this white paper is targeted to any producer who wants to produce both dairy-based and plant-based yoghurt products on a single hybrid line.The principles we lay out apply both to new lines and the adaptation of existing lines.In both cases,there is the added benefit of future