Greek-style Yoghurt from the Greek Experts!

Product: PROMIL RANGE

Description & Advantages

The functionality of the PROMIL Ingredient creates a viscous yoghurt with a nice smooth texture, reducing the sensation of dryness, without any syneresis. Working closely with our customers, we develop dairy ingredients that define the market and deliver superior texture and taste to your yoghurt products. We can provide a product portfolio of dairy solutions that includes milk proteins and stabilisers for set, stirred and drinking yoghurts.

Milk Proteins for Yoghurts

Alinda has been a pioneer in Greek yoghurt technology since the ‘80s.
The solutions developed for this application can be used to produce Greek style yoghurt with a high protein content (10%) at various fat levels.

Blend dry ingredients with liquids using a high speed mixer until all ingredients are dissolved.
Hydrate at 30oC for minimum 90 minutes or at 4oC overnight (approx. 12h).
Preheat mix to 65oC.
Homogenize at 200 bars.
Pasteurize at 92oC for 5 minutes.
Cool to 42oC and add appropriate culture.
Incubate at 42oC until pH reaches 4.6.
Break white mass and cool down to 28oC.
Perform smoothing via Ytron Z yoghurt texturizer.
Add fruit preparation or flavour if required. Use according to supplier recommendation.
Fill into appropriate containers.
Final cooling and storage at 4oC.