Greek Yoghurt, also known as Concentrated Yoghurt, Strained Yoghurt, Yoghurt Cheese, Sack Yoghurt & Kerned Yoghurt is yoghurt which has been strained to remove most of the whey, resulting in a thicker consistency then regular unstrained yoghurt.

Greek Yoghurts are comprised of fresh fermented dairy products with a high protein content of 8 to 12% with a minimum of 8 grams per serving. They typically feature a very thick, creamy, smooth and non-pasty texture which is one of the key properties driving their growth as it offers consumers a different and new culinary experience which is preferred by many and preferred experience to conventional yoghurts. The other key factor driving the growth of Greek Yoghurt is the high protein content as consumers seek healthier foods with functional benefits.

Origin of the name:

In English, strained yoghurt became well known in the 1980s when it was imported into the United Kingdom by the Greek company Fage, under the brand name “Total”. Since the 1980s, all yoghurt in the UK labelled as “Greek yoghurt” was strained yoghurt made in Greece.
Since then, “Greek yoghurt” has referred to “strained yoghurt” in English.

Benefits of Greek Yoghurt:

  • High in Protein & Fat
  • Good Source of Vitamin B-12
  • High Source of Calcium
  • Helps to Build Muscles & Strong Bones
  • A Workout Recovery Food
  • Rich in Probiotics


✅ Double the protein content of conventional yoghurt.

✅  Thicker and creamier consistency which is preferred by many consumers.

✅  Perceived as a healthier and more nutrient rich product to conventional yoghurt.

✅  Functions as the perfect snack food which satiates appetite better and a healthier alternative to cream cheese.

✅  Popular with athletes and gym-goers as a high protein food.


Market value of Greek yogurt worldwide in (in billion U.S dollars)


Projected Annual growth rate of the Greek yoghurt market by region 2020-2027


Comparison of Processing Technology: Traditional Method & Fortification Method

Strained Greek style yogurt through separation process

Strained Greek style yogurt through separation process

Greek Style Yoghurt: Fortified Greek Style Yoghurt Without Separation Process




Uses standard stirred yoghurt production line

Uses available capacity of existing yoghurt production line

No investment in separation equipment

Simpler process

No separation required-constant yield-no lossses

No time spent on product separation

No waste material in the form of acidic whey (60% of starting milk)

No handling of acidic whey (cooling, storing capacity, cleaning, transport, waste water treatment)

No time nor money spent on handling acidic whey

Fat and protein standardization from the beginning of process

Product is adjusted to final protein and fat content before fermentation

No dilution of protein content. Maintain texture in the final product