In commercial yogurt production, achieving optimal mouthfeel requires precise control over protein structures, fat distribution, and moisture content. Traditional Greek yogurt processing can result in protein contents of 9-10% with viscosities ranging from 20,000-40,000 cP, while standard yogurt typically contains 3-4% protein with viscosities of 5,000-15,000 cP. These physical properties directly influence consumer perception of creaminess, smoothness, and overall texture quality.

The fundamental challenge lies in balancing protein structure formation and moisture retention while maintaining desired organoleptic properties across varying fat content levels and processing conditions.

This page brings together solutions from recent research—including controlled cavitation processing for enhanced creaminess, specific milk fat fraction incorporation for improved texture, native whey protein enrichment through combined filtration, and targeted bacterial fermentation for flavor development. These and other approaches offer practical methods to achieve desired mouthfeel characteristics while maintaining product stability and nutritional value.

Innovations in Yoghurt

Functional Ingredients

Others

Fermentation

Stabilizer