Also, cooling of the product when incubation is complete is slow and costly and is conducive to more variability in the finished product. The third procedure offers good quality control at low cost but necessitates showing the presence of the additive on the label. Some customers find this objectionable even though some nutritive qualities may be improved by the added material. Bulk packages, varying from quart to 10 lb size have also been used sucessfully. Only single serving size packages can be used for making products with the flavoring material separate from the cultured milk.
Most regulatory agencies require packages to be filled mechanically.
The manufacturer should check with the proper regulatory body about packaging requirements and also about proper labeling of the products. In most situations, these products must carry nutritional information on the label. The information previously given is applicable. Modifications of the procedures described would have to be made as to equipment used, etc. But to make products which are of high quality, it will be necessary to use high quality milk or cream.