Cultured milk products are those which have been fermented with lactic acid, which adds to the taste of the product and increases its shelf life. When it comes to cultured milk, GEA Liquid Processing has the experience as well as a thorough knowledge of the business and the product to know the customer’s needs and meet the highest standards.
Cultured milk goes by many names depending on where you are in the world such as:
- In Denmark: Ymer, Tykmælk, Ylette, A38, Kefir
- In Norway: Kulturmelk, Kefir, Skummet kulturmelk
- In Sweden: Filmjölk, A-fil
- In Finland: Hapatettu maito
There are many more different names, both for the product and in terms of brands. These many names mostly describe products manufactured using the same process. Butter milk, which is low in fat, is also a form of cultured milk. In Scandinavia it goes by the following names:
- In Denmark: Kærnemælk
- In Norway: Saup
- In Sweden: Kärnmjölk
- In Finland: Kirnumaito
In order to increase the dry matter content of the product in line with the given local preference, the milk can be concentrated or powder can be added to obtain a fortification, or the milk can be concentrated through a filtration process.
The Market
The market for cultured milk is wide, not least in the Middle East where cultured milk makes up 90% of the market. There is also a significant market for cultured milk in Scandinavia where it is used as breakfast yoghurt or as a snack.
Health Benefits
Cultured milk is also a product which, through the use of specific cultures, can aid the digestion process and some can even help lower cholesterol, making it a product that not only tastes great but also has health benefits.
Our Competencies
GEA Liquid Processing can deliver the entire process for the production of cultured milk products, tailor-making hygienic solutions that match the customer’s requirements. GEA Liquid Processing can also offer first-class project management as a stable and reliable partner who keep our promises.