Influence of fat content and starter cultures on the quality of fermented dairy products

Abstract

The objective of this study was to investigate the effect of fat content and type of the starter culture (traditional or probiotic) on physico-chemical quality, rheological andtextural characteristics of the fermented dairy products during 14 days of storage. Seven different fermented dairy products of two different groups: stirred and set yoghurts wereused in this study. The rheological and textural characteristics of the analyzed type of fermented dairy products after the production and during storage are dependent on thechemical composition, particularly fat content.