DairyReporter.com caught up with FOSS North America at the International Dairy Show in Chicago this week, where the company was exhibiting its ProFoss in-line protein analyser.
According to Jeff Boedigheimer, process sales manager at FOSS North America, demand for the ProFoss system, which has been on the market for a couple of years, has growth on the back of consumer demand for Greek yogurt.
“One of our more successful applications has in fact been Greek yogurt, where the ProFoss is installed directly after the separator in the Greek yogurt production process,” said Boedigheimer.
The ProFoss system measures protein, total solids and fat levels every 20 to 30 seconds. In the case of Greek yogurt, the result of the analysis can then be used to control the separator “in real time by making adjustments to the flow rate in the separator.”
“It’s very important because not only will you hit your specification protein, having a consistent product, having consistent mouth feel from one yogurt cup to the next is very important, particularly in Greek yogurt. With the protein content in Greek yogurt, slight shifts in the protein content, again yield significant savings for our customers,” Boedigheimer added.