Customer area
Search for the best technologies for the Food & Beverage sector
Differently from the production of stirred yoghurt, during the production of the set yoghurt starters are added in the milk after pasteurization and immediately packaged. Fermentation takes place in the cups, stored in dedicated rooms, where they are kept at a constant temperature until the desired acidity value is reached.

In this production technology there is no coagulum breaking phase, therefore yoghurt is not stirred but set inside the cup.




Food Processing


Sordi has been among the first companies in the world to develop plants for the high temperature indirect heat exchangers of milk and to develop the first lines of mechanization for cheeses production. Sordi has used its expertise in dairy industry to develop and produce state-of-the-art plants in similar fields as the preparation and treatment of fruit juices, ice creams, pastry cream and food liquids in general.
In the last few years, Sordi has devoted a special commitment to the beverage industry of soy, rice, oats and other cereals.