HomeClinical StudiesCost reduction and texture preservation in yoghurt through the use of YoFlex® Acidifix® culture

Cost reduction and texture preservation in yoghurt through the use of YoFlex® Acidifix® culture

YoFlex® Acidifix® culture enables the implementation of a “warm fill” process, a technological approach that preserves the texture formed during fermentation and reduces the need for proteins and texturizers. 

Study objective Evaluation of how YoFlex® Acidifix® culture:

  • Maintains yoghurt texture under warm fill processing conditions
  • Reduces the use of stabilisers and texturizers
  • Enables a reduction in protein content by 0.3 - 0.6%
  • Delivers significant cost savings for processors

Methodology

The study compares two processes:

A. Traditional process (regular process)

B. Warm fill process using YoFlex® Acidifix®

A. Traditional process (regular process)

Includes pumping, passage through a heat exchanger, buffer tank, mixing, cooling, and cold filling.
These steps lead to a loss of up to 50% of the texture formed during fermentation.

B. Warm fill process using YoFlex® Acidifix®

Simplified flow:

  • fermentation
  • minimal pumping
  • mixing
  • direct hot filling

Study results

pH Stability of YoFlex® Acidifix® culture:

  • stabilises pH after fermentation
  • prevents further pH drop
  • enables hot filling without risk of over-acidification

Texture Preservation

  • stabilises pH after fermentation
  • prevents further pH drop
  • allows hot packing without risk of over-acidification.

Cost reduction Through Natural Texture Stabilisation:

  • The traditional process loses up to 50% of texture due to mechanical forces (shearing & pumping)
  • The warm fill process preserves texture by eliminating disruptive processing steps.

Producer advantages

Technological Advantages

YoFlex® Acidifix® fundamentally transforms the yoghurt production process:

  • Texture is formed during fermentation and preserved, not artificially rebuilt.
  • The process is shorter, simpler, and with lower losses.

Economic advantages

By reducing texturizers and protein levels, producers can consistently achieve:

  • Lower raw material and operational costs
  • High quality stability, with market differentiation through a “cleaner” formulation.