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