LIMS manages Müller’s yogurt quality control Every step in the process undergoes quality checks. During incubation, the pH is monitored and checked every two hours. After eight to nine hours of incubation, the pH has dropped and a final pH check is made when the yogurt is cooled.” With the checks being performed and recorded manually, there were many places a LIMS could be used to automate and expedite the QC tasks. Making the transition from a manual system that’s essentially paper-based to one which automates almost every quality control (QC) sample check and reporting process is a major undertaking for any company. With UK production over 1.8 billion pots of yogurt per year, the time was ripe for change at Müller and Thermo Fisher Scientific was the clear solutions provide

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