摘要：In this study, physical, chemical, textural and sensory properties of nonfat yoghurts manufactured from reconstituted skim milk using two different levels (1% and 2%) of Dairy-Lo™ as fat replacer were investigated. In yoghurt samples, titratable acidity, pH values, acetaldehyde, lactic acid, serum separation, viscosity, consistency values were determined at 1., 7. and 15. days of storage. Organoleptic evaluation was carried out. From the results, it was found that the addition of different levels of Dairy-Lo™ to reconstituted skimmed milk were increased consistency and viscosity of non fat yoghurts and decreased serum separation of non fat yoghurts. The addition of 2% level of Dairy-Lo™ were improved the quality of non fat yoghurt.
关键词：Non fat set type yoghurt; protein based fat replacer ; quality
