Case Study
Mayonnaise Production
Different Quadro® products are ideally suited to each stage of the mayonnaise preparation process. The Quadro Ytron® Jet Mixer with a bypass dispersion assembly successfully disperses ingredients during the first phase. The Quadro Ytron® Z-Emulsifier or the Quadro® HV-Emulsifier are ideal for the second step of processing — the choice depends on the desired stiffness of the final product.
Case Study
Manufacturing Greek-Style Yogurt
The Quadro Ytron® Z Emulsifier allowed the customer to produce an all-natural, Greek-style yogurt that required no straining and also achieved a larger yield. The Z Emulsifier also eliminated the need for smoothing valves or filters to remove grit from the final product.
Case Study
Applications in the Cheese Industry
Quadro Ytron® equipment has proven effective in various cheese and cheese-related applications, including Nonfat Dry Milk (NFDM) reconstitution, manufacturing of cheese dips and sauces, production of smooth cottage cheese, and dispersion and hydration of ingredients in a cottage cheese pre-mix.
Case Study
Displacing Pressure Homogenizers in the Production of Juices
Juice homogenization is critical to product uniformity and storage stability. While pressure/valve homogenizers can produce the desired end result, they also cause problems. The Quadro® HV-Emulsifier produces fine pomace (pulpy residue) juice dispersions that improve stability, smell and taste while increasing capacity — at a lower cost than high-pressure technology.
