APPLICATIONS PROCESSES

Milk Innovation Center

Explore our processes

A winning formulation

When you team up with Idaho Milk Products, you have access to our Milk Innovation Center with the technology and expertise to develop and test a variety of product types including RTDs, yogurts, RTMs, protein bars, retort beverages and high-protein ice cream. Whatever your project, we’ll work with you to create a winning formulation that can also be clean label-friendly. You have nothing to lose and plenty of satisfied consumers to gain. See below for some of the processes we can help you explore.

Retort Beverages Application Process

  • Capable of formulating retort processed coffee beverages containing proteins.
  • Regular and accelerated shelf life prediction model developments.
  • Stability analysis using LUMiSizer.
  • Particle size, polydispersity index and Zeta potential by Zeta Sizer Nano.

Protein Bars Application Process

  • Capable of formulating the prototype protein bars.
  • Evaluation of hardness over normal and accelerated storage conditions.

High Protein Ice Cream Application Process

  • Capable of offering technical help in formulating better tasting high-protein ice cream.
  • Help in addressing the shrinkage issues with high-protein ice cream.
  • Shelf life studies in high-protein ice cream.

Ready-To-Mix (RTM) Application Process

  • RTM mix making and instantizing capability.
  • Evaluation of mix dispersion properties.

Ready-To-Drink (RTD) Application Process

  • Processing capabilities include direct steam injection and indirect heating to UHT temperatures.
  • Holding times of 3, 4, 6 and 9 seconds.
  • Complete customization for specific time temperature combination.
  • In-line homogenization.
  • Sterile fill hood.
  • Regular and accelerated shelf-life prediction model developments.
  • Stability analysis using LUMiSizer.
  • Particle size, polydispersity index and Zeta potential by Zeta Sizer Nano.

Yogurt Application Process

  • Capable of offering help in processing of set, stirred and drinking yogurts.
  • A variety of yogurt milk heat treatments and 15 s to 15 min hold times.
  • Complete customization for specific heat treatment and hold times.
  • Post fermentation shearing – pump with back pressure and homogenization.
  • Shelf life studies monitoring syneresis, pH, TA, gel strength and viscosity.
  • Graininess measurements.