High-Throughput Viscosity Measurement of Yogurt Using Initium 1+

Yogurt is a complex, non-Newtonian dairy product whose texture and viscosity are critical quality characteristics influencing processability, consumer perception, and mouthfeel. Accurate and reproducible viscosity measurements are essential for product development, quality control, and batch consistency.

This application note highlights how the Initium 1+ high-throughput viscometer enables rapid and reliable viscosity analysis of yogurt, supporting demanding laboratory workflows with a capacity of up to 96 samples in 24 hours.