Traditional production methods for stirred-style yogurt involve breaking the curd following incubation with agitation and passing the mass through a “smoothing” sieve or valve to eliminate protein grits and to improve the final product texture.
Using the Quadro Ytron® Z Emulsifier, the post-incubation agitation and “smoothing” of the curd process steps can be eliminated.
Learn more about the Quadro Product Line for Yogurt with this Application Note.
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