VISCOSITY AND TEXTURE - THE KEY TO YOGHURT QUALITY
Introduction
Texture is one of the most important attributes in yoghurt, often determining consumer preference and repeat purchase.
Main Content
Low Viscosity (drinkable)
Smooth, pourable, and easy to consume.
Medium Viscosity (stirred)
Creamy and spoonable with moderate body.
High Viscosity (set / greek)
Thick, firm, and structured.
Factors Affecting Texture
Total solids (protein levels, milk powder)
Fat content
Stabilisers (pectin, starches, gelatine)
Fermentation conditions
Mechanical processing (stirring, homogenisation)
Takeaway
Achieving the right viscosity requires balancing formulation, processing, and ingredient selection.
Speak to Dynamiko for tailored stabiliser and culture solutions to achieve your desired texture
