Our Greek-style yoghurt product with 10% fat has a significantly higher protein content than normal cream yoghurt. It offers a creamy, creamy taste in combination with a pleasant mouthfeel.
ISO 9001:2015
Uelzena Group
Product information on Greek-style yoghurt
The consistency of Greek-style yoghurt is typically rather firm and bulky, but the viscosity can be freely adjusted by us with native starch and/or gelatine as desired. It is produced from fresh pasteurised cream (100% cow's milk) by acidification and coagulation with lactic acid bacteria. Typical applications for this yoghurt are the production of tzatziki and desserts.
Legal name: yoghurt product 10% fat, heat-treated
Main ingredients: skimmed milk, cream, stabilizers
Related product (search) terms for Greek-style yoghurt:
- Greek style yoghurt
- Tzatziki yoghurt
- Greek style cream yoghurt
- Turkish style cream yoghurt
- Turkish yoghurt
- Strained yoghurt
- Greek yoghurt
- Yoghurt cheese
We produce the following product variations:
- Various stabilization systems
Use of Greek-style yoghurt
- Tzatziki
- Desserts
- Ice cream
- Creams, sauces, dips
- Mediterranean-style delicatessen products
Packaging for Greek-style yoghurt
For our Greek-style yoghurt we mainly use filling in buckets and sterile containers due to its typical consistency:
Plastic bucket
Content: 10 kg
Sterile container
Content: 1,000 kg
On request, other packaging units may also be possible after individual case examination, for example quantity contents individually adapted to your recipes or other packaging systems. Please contact us!
Certifications for Greek style joghurt product
IFS (Higher Level)
Warmsener Spezialitäten GmbH, Warmsen
ISO 50001:2011
Warmsener Spezialitäten GmbH, Warmsen
Product benefits of Greek-style yoghurt
- Creamy yoghurt taste with pleasant mouthfeel
- Increased protein level compared to common cream yoghurt
- Creamy to set consistency, adapted to the respective final product and the existing production equipment – facilitates the production process
- Excellent processing properties in industrial processing
Contract manufacturing of Greek-style yoghurt
As a rule, we do not produce Greek-style yoghurt from raw materials provided by the customer. However, should you have a need for this service, please do not hesitate to contact us. We will then check your requirements for contract manufacturing from your raw material in each individual case.
Brand quality made in Germany
We are a premium supplier to the food industry and our top priorities are the quality and safety of the products. Strict monitoring and control of our production processes by a certified quality management system are obvious in our company as are regular audits and certifications based on the most important standards. The implementation of comprehensive HACCP and zoning concepts, as well as continuous quality inspections of all products and raw materials in our specialized in-house laboratories are other important elements of our quality concept. We’ll be happy to provide more information on this subject. Please contact us.
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Greek style yoghurt
Greek style yoghurt product is containing a lot of milk protein
Greek style yoghurt is basically a cream yoghurt that contains less whey. This gives it a compact, creamy, firm consistency. The separation of the whey also increases the proportion of the valuable milk protein it contains. The typical fat content is 10 %. The relatively high fat content gives Greek-style yoghurt products a very full-bodied and creamy taste. As the name suggests, this speciality originally comes from Greece and is traditionally used to make tzatziki, cold sauces and dips. For desserts it is often combined with honey, nuts and fruit in the Mediterranean area.
In recent years, this yoghurt variant has become increasingly popular throughout Europe. On the one hand because of its creamy, intensive taste, on the other hand because of the continuing trend towards protein-enriched products for end consumers. From a purely legal point of view, only products manufactured in Greece may be called Greek yoghurt, which is why most European manufacturers use the Greek-style designation.
By adding starch or gelatine as a thickener, we can adjust the viscosity to suit the individual application. The addition of stabilizers is also possible. The fat content is adjusted at the beginning of the production process by adding cream to skim milk.
Our range of ingredients for bulk consumers and food manufacturers includes yoghurts of all fat levels as well as other milk products such as delicatessen cream, sour cream and crème fraîche.