The textural properties of yogurts are critical in establishing consumer preference. Variation in fat content of formulation has a direct influence on the set characteristics of the product. The elevated Solids Not Fat (SNF) content of low fat yogurts forms strong casein-casein bonds uncharacteristic in a full fat yogurt, where homogenized fat globules are partly covered with casein, facilitating protein-protein interactions. Fat becomes trapped within this protein network where it imparts a smooth creamy mouthfeel and spoonable glossy consistency characteristic of full fat yogurts.
Yogurt samples were removed from controlled refrigeration at 5°C, tested in the center of 100g containers at an ambient temperature of 22°C. The test probe was driven into the sample and the response evaluated.