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.
Case Study
Plant-Based Milks
There is a growing demand for dairy-free and vegan alternatives to milk. In fact, plant-based products now make up 10% of the total milk market. From well-known alternatives such as almond and oat milk, to relative newcomers such as pea and barley milk, consumer demand has never been greater. Learn about the differences between the production processes and how Quadro Liquids high shear mixers can help.
