High Shear Mixers for Manufacturing Yogurt

Application Note - Pharmaceutical


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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For more information about our equipment, please contact our team via the website and a representative will contact you to answer any questions. Phone inquiries can also be made +1-519-884-9660.

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