Services
Product Development & Dairy Technology
Develop products that meet quality targets and run reliably at production scale.
A successful product must balance quality, taste, texture, stability, processing capability, shelf life and commercial cost. PrimeTech develops new products and improves existing formulations with the realities of industrial production in mind.
Where we help
Processed, white and brined cheeses; labneh, yogurt and fermented drinks; pasteurized/UHT and flavored milk; selected juice and beverage applications.
Typical scope
Raw-material and culture selection; formulation and ingredient-function review; fat, protein and total-solids standardization; cheese emulsifying salts, texture, melting and brining; fermentation and syneresis control; Brix, acidity and beverage stability; recipe scaling, production trials and process compatibility.
What you receive
A product specification, proposed formula/process route, trial record, cost assumptions and validation needs before launch.
Coverage areas
- Production & Product Technology
Technical & product areas
Capabilities
- Product Development & Formulation
Detailed scope
Cheese technology
Processed blocks, triangles and spreads; white and brined cheeses including Akkawi and Halloumi; emulsifying-salt selection, texture, gloss, melting, brining, preservation and yield.
Fermented products
Yogurt, fruit yogurt, labneh, Rayeb/Laban and drinking yogurt or Ayran/Shaninah; culture selection, fermentation end point, cooling, texture, whey separation and stability.
Milk and beverages
Pasteurized, UHT and flavored milk; dairy beverages and selected juices. Review Brix, acidity, stabilizer/emulsifier function, sedimentation, color and phase separation.
Raw materials and formulations
Milk fat, protein and total-solids standardization; ingredient functionality and practical usage ranges; batch calculations and scale-up; alternatives assessed against product specification, sensory performance and cost.
Industrial trials
Pilot and factory trials to connect formulation to mixing, thermal process, packaging, storage conditions and target shelf life.
Product specifications
Define compositional, microbiological, physical and sensory targets together with labeling, packaging and storage requirements for the intended market.
Ingredient and supplier evaluation
Assess milk solids, cultures, enzymes, salts, stabilizers, emulsifiers and sweeteners for functionality, consistency, availability and compliance with the target product specification.
Pilot-to-plant transfer
Set trial objectives, sampling, batch calculations and scale-up controls; document critical process settings and acceptance criteria before routine manufacture.
Commercial feasibility
Assess equipment fit, ingredient cost, expected yield, packaging, waste and shelf-life study needs without compromising food safety or the desired product profile.
Further detail
Product & Recipe Development
- New recipe and formula development
- Ingredient selection and replacement
- Raw-material evaluation
- Product benchmarking
- Pilot and industrial trials
- Scale-up support
- Texture and flavor optimization
- Product standardization
UHT & Beverages
- UHT Milk
- UHT Flavored Milk
- Long-life dairy beverages
- Juices and flavored beverages
- Dairy-based drinks
Fermented Products
- Yogurt
- Drinking Yogurt
- Labneh
- Fermented dairy beverages
White Cheese
- Akkawi (Shaki/Syrian style)
- Sweet-cheese (for desserts/Konafa)
- Majdallah cheese
- Mshallaleh (string) cheese
- Mozzarella cheese
- Kashkaval cheese
- Herb-infused local/traditional cheeses
- Feta cheese
- And other cheeses
- Halloumi
- Akkawi
- Brined white cheese
- Other regional white-cheese varieties
Processed Cheese
- Processed cheese blocks
- Processed cheese spread
- Processed cheese portions
- IWS-Individually Wrapped Slices
From Idea to Operation. From Problem to Solution. From Production to Performance.