High-protein yoghurt has gained increased consumer interest over the recent years, partly
driven by improvements in taste and texture; there is also greater scientific evidence on dairy …

Microstructure is an important part of the understanding and the control of food properties as
rheological properties, water holding and sensory properties. Stirred yogurt microstructure is …

A series of fat-free yoghurts were made from milks formulated for constant protein (5%) and
lactose (6%) content and casein to whey protein ratios ranging from 80: 20 (Control) to 50 …

The effect of high-pressure homogenization using a Microfluidizer® on texture, water-
holding capacity, and extent of syneresis on stirred yoghurts was compared with that of …

The effects of fat, protein, and casein to whey protein ratio on lubricating properties of stirred
yogurt were determined and the relation of those to the sensory properties graininess …

Three reduced-fat stirred yogurts were prepared from reconstituted milk (12.5 g L− 1 of milk-
fat) added with native maize (Y NMS), and chemically modified maize (Y MS) or tapioca (Y …

Goat and sheep milks have long been used to produce a range of dairy products due to their
nutritional value and health benefits. Information about the microstructure and rheology of …

Creaminess is recognized to be a complex sensory attribute. Consumers generally describe
it as a pleasant desirable property that is closely related to other positive attributes such as …

The effect of whey protein addition on structural properties of stirred yoghurt systems at
different protein and fat content was studied using laser diffraction spectroscopy, rheology …

Plant cell wall particles derived from fruits and vegetables are natural fibre materials with a
low calorie content that can be used as a healthy alternative to gum stabilisers and starches …