Other liquid dairy products

Adding health to people and profits

As people put more emphasis on a healthy lifestyle, liquid dairy products such as flavoured and cultured milk, drinkable yoghurt and cream are all becoming more attractive to consumers. The segment is gaining a larger market share year-on-year, bringing excellent opportunities to dairy producers.

We offer a range of specially adapted solutions for all the specific behaviours of these products.

Cream

Cream is composed of the higher-butterfat layer skimmed from the top of milk before homogenisation. In un-homogenised milk the lighter fat rises to the top over time.

In industrial production, this process is accelerated by using centrifuges or separators. In many countries, cream is sold in several grades depending on the total butterfat content.

We have processing and packaging solutions for all different types of cream, both for fat content and for chilled distribution, ESL (Extended Shelf Life) or UHT (Ultra High Temperature) treated, i.e. non-chilled distribution.

Processing cream includes pasteurisation, separation, standardisation and homogenisation. Cream can then be packed using our filling systems.

Yoghurt

Fermentation of milk sugar (lactose) produces lactic acid, which acts on milk protein to give yoghurt its texture and taste. In most countries, a product may be called yoghurt only if live bacteria is present in the final product.

Some other examples of cultured milk products are traditional sour milk such as kefir, laban and filmjölk.

We supply a complete range of flexible packaging for yoghurt and yoghurt-based drinks. Our Tetra Top packages are used to pack yoghurt in a variety of sizes and shapes by producers in many countries.  

Yoghurt smoothies are successfully sold in Tetra Prisma Aseptic packages, while Tetra Brik Aseptic packages are ideal for on-the-go yoghurt-based drinks.