摘要：4 groups of set type yoghurt (A1, A2, B1, B2) were made from recombined milks in different total solids and fat contents resulting from the recombining skim and whole milk powder with water. In yoghurts and chemical, physical, and organoleptic properties were determined. The contents of total solids and fat in yoghurts ware varied between 13.0-15.0% and 2.0-4.0% respectively. However, from the tests of consistence and organoleptic point of view yoghurts (B2) made from recombined milks containing 13% total solids and 2.0 fat were found to be better.
