Research & product development
Chemical engineering applied to the experimental development of dairy products and desserts at Linaje Real.
Current experimental work
Current product development activities cover the following areas:
- Yogurt formulation
- Fermentation
- Cheese development
- Exploring new flavors
- Ice cream development
- Yogurt gelatin desserts
Experimental approach
The work centers on recurring trials to explore dairy formulations and preparation processes. Physical experimentation and the evaluation of product concepts are part of Linaje Real’s product development activities.
Next steps: 6–12 months
The proposed next phase is to investigate how formulation and processing variables influence product quality and consistency, and to organize trial information to support comparisons.
Record the trials
Structure each experiment’s conditions and observations in an internal record.
Compare the results
Develop digital tools and analysis scripts to support comparisons of formulations and processes.
Document development
Prepare trial reports and select candidate formulations for further testing.
Organization information
Learn about the brand and its products, or find Linaje Real’s contact channels.