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EasiYo Foodservice UK
Derby, United Kingdom
A
11-50 Employees
1992
Key takeaway
Westland Milk Products proudly supplies EasiYo, enabling the production of fresh, homemade yogurt that families can enjoy. Their innovative approach allows for bulk production with reduced costs and a commitment to quality, resulting in yogurt with a remarkable shelf life of two weeks.
Reference
Product
Black Yogurt Maker | EasiYo UK - EasiYo Foodservice UK
Make fresh and delicious yogurt at home with an EasiYo Yogurt Maker! Beautifully simple to use, it takes just a few minutes to prep your yogurt and then the magic happens naturally overnight.
Fountain Food and Beverages Ltd.
Mississauga, Canada
A
11-50 Employees
2009
Key takeaway
Fountain Food and Beverages Ltd. specializes in yogurt production, offering a diverse portfolio that includes various types of yogurt and kefir, all made with natural ingredients. Their federally licensed processing plant in Mississauga, ON, enables them to focus on high-quality dairy production, catering to the growing demand for flavorful yogurt products.
Reference
Product
Pressed Yogurt - Dairy Fountain
Elegant Pressed Yogurt offers a creamy taste with a thick, yet smooth texture. Made only with all natural ingredients.
OLYMPUS DAIRY UK LTD
United Kingdom
A
1-10 Employees
-
Key takeaway
Hellenic Dairies Group is a prominent player in the dairy industry in Greece, actively producing high-quality yogurt that aligns with the traditional Greek Mediterranean diet. Their commitment to delivering authentic and nutritious dairy products highlights their expertise in yogurt production.
Reference
Product
Yogurt
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Eat Yogurt. Eat Yoyo.
Gateshead, United Kingdom
A
1-10 Employees
-
Key takeaway
Yoyo Yogurt offers a variety of yogurt products that are not only delicious but also provide nutritional benefits, making them ideal for healthy breakfasts and snacks. Their Greek yogurt, in particular, is highlighted as a great recovery snack due to its high protein and low carb content.
Reference
Product
Products | Yoyo Yogurt!
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Lancashire Farm Dairies
Rochdale, United Kingdom
A
51-100 Employees
1984
Key takeaway
The company takes pride in the quality of its yogurt, highlighting a range of products such as Fat Free Natural Yogurt and Greek Style Luxury Yogurt. Their commitment to excellence is evident in their meticulous production process, which includes pasteurization and the use of important bio-cultures.
Reference
Core business
» The Process
Yogberries Ltd
Stockport, United Kingdom
A
11-50 Employees
2010
Key takeaway
The company produces 100% natural frozen yogurt made with real yogurt, emphasizing its fat-free and low-calorie qualities, which highlights their commitment to quality in yogurt production.
Reference
Core business
Yogberries – Frozen and Chilled Yoghurt
Yoplait UK
Uxbridge, United Kingdom
A
11-50 Employees
-
Key takeaway
Yoplait is dedicated to producing delicious and nutritious dairy products, including yogurt, made from fresh milk processed daily in their French factories. They prioritize fortification, sustainability, and minimizing food waste, ensuring that surplus yogurt is redirected to those in need.
Reference
Core business
About — Yoplait
PEARL DAIRY FARMS LTD
Kampala, Uganda
E
11-50 Employees
2013
Key takeaway
The company is dedicated to processing local dairy farmers' produce, ensuring high-quality yogurt made from fresh cows' milk. Their commitment to nutrition and innovation positions them as a key player in the yogurt production industry.
Reference
Product
Yoghurt Archives - Lato Milk
Tree Island Gourmet Yogurt
Courtenay, Canada
A
11-50 Employees
2012
Key takeaway
Tree Island Yogurt specializes in producing grass-fed, artisan yogurt at their Comox Valley facility, using local ingredients and traditional methods. Their commitment to supporting local dairy farms and sustainable practices underscores their mission to nourish the community and promote a healthy food system.
Reference
Core business
Tree Island Yogurt - Gourmet, Grass-fed Yogurt, Artisan made on Vancouver Island, British Columbia, Canada
We make artisan Cream Top yogurt using local ingredients and traditional kettle cooking. We are proud to be Vancouver Island's #1 artisan yogurt!
Tecnical
Girona, Spain
A
1-10 Employees
2011
Key takeaway
Tecnical specializes in the design and manufacture of machinery and complete installations for the dairy sector, including yogurt production and acidified dairy products. Their facilities are equipped for developing machinery and conducting tests to ensure quality and optimal functioning.
Reference
Product
Yogurt production | Tecnical
Technologies which have been searched by others and may be interesting for you:
Yogurt production involves the fermentation of milk using specific bacterial cultures, primarily Lactobacillus bulgaricus and Streptococcus thermophilus. These cultures convert lactose in milk into lactic acid, thickening the milk and giving yogurt its characteristic tangy flavor. The process typically begins with pasteurizing the milk to eliminate harmful bacteria. Once cooled, the milk is inoculated with the starter cultures and kept at a controlled temperature to allow fermentation. The duration of fermentation can vary, influencing the yogurt's texture and taste. After fermentation, the yogurt may be cooled and can be flavored or mixed with fruits before packaging.
1. Milk Preparation
The yogurt production process begins with the selection and preparation of milk. Milk is pasteurized to eliminate harmful bacteria and then cooled to an optimal temperature for fermentation.
2. Inoculation
After cooling, specific yogurt cultures, containing live bacteria, are added to the milk. This step is crucial as these cultures are responsible for the fermentation process that transforms milk into yogurt.
3. Incubation
The inoculated milk is kept at a controlled warm temperature to allow fermentation to occur. During this period, the bacteria convert lactose into lactic acid, thickening the milk and giving yogurt its tangy flavor.
4. Cooling and Storage
Once the desired acidity and texture are reached, the yogurt is rapidly cooled to stop fermentation. It is then packaged and stored at refrigeration temperatures to maintain freshness and extend shelf life.
Fermentation in yogurt production involves the transformation of milk sugars into lactic acid by specific bacteria. The primary microorganisms used are Lactobacillus bulgaricus and Streptococcus thermophilus. When these bacteria are introduced to heated and cooled milk, they consume lactose, the sugar found in milk. As the bacteria metabolize lactose, they produce lactic acid, which lowers the pH of the milk. This acidification leads to the thickening of the milk, creating the creamy texture characteristic of yogurt. The fermentation process typically occurs at a warm temperature and can last several hours, allowing the flavor and texture to develop fully. Proper control of temperature and time is crucial for achieving the desired taste and consistency in yogurt.
1. Pasteurizer
A pasteurizer is crucial for yogurt production as it heats milk to eliminate harmful bacteria and enzymes, ensuring safety and extending shelf life.
2. Fermentation Tank
This equipment creates an ideal environment for the fermentation process. It maintains temperature and facilitates the growth of beneficial bacteria.
3. Homogenizer
A homogenizer ensures a uniform texture by breaking down fat globules, which contributes to the creaminess and stability of the final yogurt product.
4. Cooling System
After fermentation, a cooling system quickly lowers the temperature to stop bacterial activity and preserve the desired flavor and texture.
5. Filling Machine
Filling machines automate the packaging process, enhancing efficiency and maintaining hygiene during the transfer of yogurt into containers.
Quality control measures in yogurt production are essential to ensure the safety and consistency of the final product. Critical steps involve monitoring the raw materials, such as milk, for quality and purity. This includes checking for microbial contamination and ensuring appropriate fat content and acidity levels. During fermentation, temperature and time must be meticulously controlled to promote the growth of beneficial bacteria while inhibiting harmful pathogens. Regular sampling and testing for pH, viscosity, and flavor profile help maintain product standards. Additionally, packaging processes are monitored to prevent contamination and ensure shelf stability, guaranteeing that consumers receive a high-quality yogurt product.
Some interesting numbers and facts about your company results for Yogurt Production
| Country with most fitting companies | United Kingdom |
| Amount of fitting manufacturers | 3953 |
| Amount of suitable service providers | 1808 |
| Average amount of employees | 11-50 |
| Oldest suiting company | 1984 |
| Youngest suiting company | 2013 |
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Some interesting questions that has been asked about the results you have just received for Yogurt Production
What are related technologies to Yogurt Production?
Based on our calculations related technologies to Yogurt Production are Biomedical (Red), Bioinformatics (Gold), Environmental Biotechnology (Grey), Agricultural Biotechnology (Green), Food Related Biotechnology (Yellow)
Which industries are mostly working on Yogurt Production?
The most represented industries which are working in Yogurt Production are Food and Beverage, Other, Agriculture, Retail, Machinery Manufacturing
How does ensun find these Yogurt Production Companies?
ensun uses an advanced search and ranking system capable of sifting through millions of companies and hundreds of millions of products and services to identify suitable matches. This is achieved by leveraging cutting-edge technologies, including Artificial Intelligence.
