Analysis of market plain yoghurt revealed that the fat content varied between
3.2 and 4.2%, whereas the range of the SNF was 9.1-11.6 % for full-fat yoghurt. The
recorded acidity values were 0.95% as a minimum and 1.25% as a maximum,
whereas the corresponding pH values were 4.17 and 4.54, respectively. The
percentages of curd syneresis ranged from 19.0 to 33.8. Only the two brands
represented non-fat yoghurt had the SNF values of 12.25 and 12.88 %, acidity values
of 1.11 and 1.15 %, pH of 4.4 7 and 4.32 and percentages of syneresis were 30.1 and
38.1. Results of the prepared full-fat yoghurt showed that using milk protein
concentrate (MPC) instead of skim milk powder (SMP) greatly decreased the degree
of curd syneresis and improved consistency of the product, whereas using MPC with
SMP improved properties of non-fat yoghurt. In all cases more improvement was
achieved when stabilizer was added to the yoghurt mix. Such improvement was recorded during storage of all yoghurt samples since
curd syneresis, acidity development and the organoleptic properties were slightfy
changed.