Is a colloid mill necessary in yoghurt production, or is a regular homogenizer enough for smoothing out curd particles?

In yoghurt production a colloid mill is often used before or after fermentation to break up curd clusters, disperse fruit pulp or stabilizers, and give the product a smooth, spoonable texture without needing a separate high-pressure homogenizer. Because the rotor-stator gap is adjustable, processors can fine-tune shear intensity to avoid overworking the protein structure, which keeps viscosity and mouthfeel consistent across every batch.