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To all YTRON partners,

 

 It does not really mean astonishing news to write a product information about

 Yoghurt-STRETCHING® using YTRON. We are using YTRON-Z successfully for

 STRETCHING® of fermented dairy products now since over 20 years.

 

 However, there are only a few cases where we can see the product before and after

 the STRETCHING® process. Recently, we had the chance to take a picture of the

 product before and after STRETCHING® with YTRON-Z – the improvement is quite

 evident!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Feel free to show this illustration to interested customers. Our customer (one of the

 largest in Greece) has installed 3 x YTRON-Z130 for up to 5 t/h and 1 x YTRONZ250

 for up to 8t/h Greek Yoghurt and produces very successfully now.

 

 Some additional information:

 Greek Yoghurt has become very popular during the last years. The producer

 CHOBANI has mixed up the US Yoghurt market with this product. His products are

 stretched via YTRON’s as well.

 

 The protein of Greek Yoghurt is about double compared to traditional, stirred

 Yoghurt – this is why it is assumed to be very healthy. The traditional way of

 producing Greek Yoghurt is to separate some whey after fermentation which leads to

 a ‘strained’ product. The disadvantage of this process is the disposal of the whey,

 which has environmental disadvantages as well as negative cost effects.

 

 

 With specially selected proteins and suitable cultures, the milk can be ‘enriched’ to

 about double protein content even before fermentation. The subsequent process,

 some call it direct curd process, means no separator or UF process is required.

 However, the process leads to a typically unpleasant, gritty product structure.

 Using YTRON-Z means you can achieve an ideal product appearence and structure

 for any fat content between 0-10%. Sensory properties and viscosity yields are

 pushing the limits!

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