SMOOTH, CREAMY HIGH-PROTEIN YOGURT USING EXISTING EQUIPMENT
APV® Cheasly® & Cavimaster™ Technologies
Demand for high-protein fermented products continues to grow,but traditional methods often create gritty textures, excessive thickness, and unwanted acid whey.To demonstrate a simpler, more efficient approach, ITT Flow Technologies conducted an Innovation Center trial to show how Cheasly® and microparticulation technologies such as Cavimaster™ can produce smooth, shiny, high-protein yogurt using a classic yogurt process, existing equipment and no separators.
Challenge
Producers entering the high-protein yogurt market face common obstacles:achieving a creamy texture, reaching meaningful whey-protein levels, maintaining low fat (<1%), avoiding acid whey and working within a standard yogurt line. Traditional separator-based processes remove whey and can lead to grainy or overly thick textures.
Solution
The Innovation Center combined Cheasly mix preparation with whey microparticulation.
Cheasly Technology: Enables building the final yogurt composition before fermentation using powders or UF/MF-concentrated milk. With no separation step, the process achieves 100% yield and eliminates acid whey—all while following a standard yogurt process without equipment changes.
Microparticulation: The Cavimaster reshapes whey proteins through controlled heat and shear into ~5 µm micro-particles, creating a fat-like mouthfeel and improved viscosity, smoothness, water binding and stability.
Result
The trial delivered a high-protein yogurt with:
- 10.5% protein, <1% fat and >30% whey protein
- A shiny, smooth, creamy texture with classic stirred-yogurt feel
- No acid whey
- Full compatibility with existing yogurt lines
Sensory and process evaluations confirmed that Cheasly and microparticulation provide a simple, familiar way to create modern, low-fat, high-protein yogurt with excellent texture—using the equipment producers already have.
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