Application Note AN #290
FT-NIR Quality Control of Greek Yogurt
The worldwide sales of yogurt have shown a dramatic increase in the past years. Yogurt is a cultured product with a short shelf life and yet not difficult to produce, but high throughput is required considering the small unit size and low profit margins. In Wetsern Europe and the U.S., strained (Greek) yogurt has become increasingly popular because it is richer in texture than unstrained yogurt, and higher in protein.
To learn about Bruker’s solutions for quality control of Greek yogurt, visit the Dairy Applications & Instrumentation page and request a copy of this application note.