摘要：In this study the effects of using Simplesse® 100 (as 0.5, 1.0 %) that are protein based fat replacers on the quality of set type yoghurt were investigated. In studies, yoghurt samples stored for 14 days at 4 °C and some physical, chemical and sensory properties were also evaluated, on the 1st, 7th, and 14th days of storage. According to the results of statistical analysis, using the different ratio fat replacers affected the values of wheying off, viscosity, firmness, total solids, fat, protein, lactose. Whereas acidity, tyrosine, acid values were not influenced by the fat replacers ratio. The use of fat replacers improved the preferences of the yoghurt samples.
