To achieve the desired results, a Quadro Y-Tron Z Emulsifier was employed. Cultured milk was passed through the tooling of the Z Emulsifier and was subject to a controlled amount of shearing required to smooth the curd. Prolonged mixing can be detrimental to coagulation so the short time the product resided in the Z Emulsifier encouraged better results. After passing through the Z Emulsifier, the thick curd was allowed to set in order to achieve its final viscosity and pH level. Flavorings were then added as required, and the product was sent to packaging.