BV Dairy in Shaftesbury has recently installed a YTRON-Z unit for the smoothing or Stretching® of their range of yogurts.
In the YTRON-Z®, the yogurt coagulum is subject to an extremely short and intensive burst of shearing which smooths the yogurt. The mechanical action of the YTRON -Z causes stretching of the protein molecules which improves the viscosity of the yogurt. “Yogurt-Stretching”™ is now associated with the
YTRON-Z® and has brought about the following advantages:
- Improvement in gel stability
- Elimination of syneresis and grit or nodule formation giving a smooth product
- Reduction in the protein content in the milk base by around 0.2%
The number of rotor/stator sets, slot widths and speed is selected based on the composition of the yoghurt being processed.
BV Dairy join the large number of yogurt producers using the YTRON-Z for this application.
The technical information was from the reference work by A.Y. Tamime & R.K. Robinson “Yoghurt Science and Technology”.
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