Jan 20, 2025 · In this article, we’ll delve into the world of yogurt production and explore the factors that contribute to its creamy texture, helping you understand and appreciate this beloved dairy product even more. Yogurt is made by adding bacterial cultures to milk, which then ferment the lactose (milk sugar) into lactic acid.

Sep 1, 2023 · Four dairy and four non-dairy yoghurts with different levels of protein and fat were analyzed to understand the impact of particle size, textural properties and frictional coefficient on the dynamic sensory mouthfeel characteristics measured by the temporal dominance of sensations (TDS) method.

Jan 1, 2016 · Texture of yoghurt is related to its sensory perception. Viscosity, hardness, adhesiveness, cohesiveness, and springiness are considered the most important descriptors for the textural...

According to Coggins et al. , taste and texture are the factors that make the difference in the preference for yogurt. Aroma, sweetness, sourness, chalky mouthfeel, and viscosity were also identified as significant attributes in yogurt drinks [ 62 ].

Feb 6, 2025 · Did you open your yogurt incubator only to find a grainy texture staring back at you? I get it—it’s disappointing. The good news? It’s still perfectly edible. The bad news? It’s probably not the creamy yogurt you were hoping for. I’ve run into this issue myself.

May 1, 2020 · Yoghurt texture is the critical sensory attribute that affects the acceptance of the product by the consumers.

Feb 1, 2004 · Yogurt is a milk curd produced all over the world, obtained by a lactic fermentation of a milk base enriched with milk proteins, and sometimes sugars and thickeners. One of the most important...

Effect of partially hydrolyzed guar gum (PHGG) level (1–5%), culture level (1.5–3.5%) and incubation time (4–8 h) on texture profile of yogurt was studied using response surface methodology.

Feb 13, 2019 · Adding flaxseed into Yogurt samples can affect color, texture, and sensory properties of the final product. Hardness, adhesiveness, cohesiveness, gumminess, chewiness, and springiness properties are the most important parameters for the textural assessment of yogurt and other fermented milk products (Magenis et al., 2006).

ture analyzer and syneresis using centrifugal methods. Yoghurt from goat milk was characterized by lower firmness, consistency, and higher s. sceptibility to syneresis than yoghurts from cow milk. However, it is recommended that production of dairy products from goat milk .